Rack of Lamb, Frenched (American) image number 0
Rack of Lamb, Frenched (American) image number 1
Rack of Lamb, Frenched (American) image number 2
Rack of Lamb, Frenched (American) image number 0
Rack of Lamb, Frenched (American) image number 1
Rack of Lamb, Frenched (American) image number 2

Rack of Lamb, Frenched (American)

Price $89.99
Free Shipping on Orders $199
  • In Stock
fresh: 1.9 lb avg
Price $92.99
frozen: 1.9 lb avg
Price $89.99
Price $89.99
Frozen products may thaw in transit
We think the rack of lamb is the perfect cut of meat. It's easy to cook, whether on the grill or in the oven. It's easy to carve: simply follow the bones and cut between them. And with lamb this tender and delicious, it's oh, so easy to eat. Our cooperative rears young lambs using humane and sustainable methods in a healthy, stress-free environment on high-altitude pastures in the Rocky Mountain region. This pasture-raised lamb has a clean, rich taste and superior tenderness that reflects its careful upbringing.
  • Domestically raised
  • From heritage breeds
  • Pasture raised; finished with supplemental grain
  • No antibiotics, no hormones from birth
  • Certified Halal
  • One rack of 8 ribs will serve up to 4
  • Delicious, tender meat
  • Ships in an uncooked state
  • Product of USA
  • For best taste on fresh products, use or freeze within 3-5 days of receipt; for frozen products, use within 1-2 days after thawing
  • Subscription Eligible

Cooking Methods: Pan-Roast, Roast, Sous Vide, Grill

Cooking Tips: Rack of lamb pairs well with a variety of seasonings, from fresh herbs like rosemary and thyme to Dijon mustard, spicy harissa, or simply olive oil and coarse salt and pepper. Gently score the fat cap before cooking. The rack can also be sliced into individual or double chops before cooking, if desired. Rack of lamb and lamb chops are best enjoyed medium-rare, or 145 degrees F on an instant-read thermometer. Always allow the finished lamb to rest before slicing or serving.

Our domestically-raised lamb comes from the Rocky Mountain region, where our ranching cooperative provides a stress-free environment for the young sheep.

Brought to high-altitude pastures to graze on pristine grasses, the Rambouillet/Suffolk breed lambs are raised with natural and sustainable methods, and never given antibiotics or hormones. They are finished with a minimal supplemental grain feed which contains no animal by-products.

The lambs are raised to the age of six to nine months, instead of one year, which is more common, resulting in a tender texture and superb flavor.