Lamb Racks – Frenched

RETAIL

  • Individual chops are delightful on the barbecue
  • Middle Eastern, French, Greek, Spanish and Asian spice blends complement this cut beautifully
  • An impressive yet simple centerpiece for a dinner party. Perfect for an appetizer or an entrée

FOOD SERVICE

  • Add a Lollipop appetizer to your menu for an easily shareable appetizer
  • Frenched racks are a show-stopper on the plate and require little effort from the kitchen
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Description

Rack of lamb is one of the most commonly found cuts in restaurants and on tables in homes across North America. This highly recognizable cut originates from the rib section of the lamb. A full rack consists of 7-8 ribs. Rack of lamb is an impressive cut to serve on any table as the natural shape and structure of the rack is eye-catching and easy to plate.

There is nothing quite like a perfectly seasoned, oven-roasted rack of lamb. The term “frenched” refers to the removal of fat and rib meat which exposes 3-4 inches of the bone; a common cut offering ease of handling and stunning presentation. The “standard” cut of the rack includes the fat and bone meat, which provides a more rustic presentation– there is plenty of enjoyment to be had in the contrasting crisp and chewy bits of the rustic rib. A classic preparation calls for a lightly herbed bread crumb crust to complement
the flavor of the rack.

Additional information

Weight 1 lbs

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