Premium New Zealand lamb frenched rack, a restaurant-quality cut perfect for special occasions. This grass-fed lamb is raised in free-roaming pasture conditions with no added hormones or antibiotics. The frenched preparation means the meat and fat have been trimmed from the end of the rib bones, creating an elegant presentation with clean bone handles. Each rack features tender, slightly gamy meat with rich, flavorful fat that caramelizes beautifully when cooked.

Best prepared by roasting at 400°F after searing in a hot pan with oil. Cook until internal temperature reaches 145°F (approximately 16-20 minutes for medium), then rest covered with foil for 10-15 minutes. Can also be grilled 4 inches from moderate coals for 8-12 minutes per side, or cut into individual chops and pan-fried for 4 minutes per side. Grass-fed lamb contains more Omega-3 fatty acids and conjugated linoleic acids (CLA) compared to grain-finished lamb.