Loddon Valley Lamb Rack 16 Points (2 racks)
A classic way to prepare a rack of lamb is with the bones "frenched" or exposed and perfectly cleaned. You don't have to worry, our in-house butchers do exactly that for you!
Inspiration: Bring lamb up to room temperature (1 hr) pat dry, preheat your oven to 200'C. Score the fat, sprinkle with salt and pepper, and wrap the bones in foil. Get a pan on the heat, and place the rack in fat down to render the fat and caramelise (4-5 minutes). Put it in the oven, fat side up for 10 minutes, then reduce the heat to 170'C for a further 5 minutes. Remove from oven, loosely cover with foil, and let rest for 10 minutes.
Provenance: Sourced from Loddon Valley Lamb - 100% Pure Pasture Victorian Lamb. These lambs are raised with care, roaming freely, and grazing on nutrient-rich Victorian grass, all while adhering to the strictest standards of breeding and practices.
Original: $109.95
-65%$109.95
$38.48Loddon Valley Lamb Rack 16 Points (2 racks)
A classic way to prepare a rack of lamb is with the bones "frenched" or exposed and perfectly cleaned. You don't have to worry, our in-house butchers do exactly that for you!
Inspiration: Bring lamb up to room temperature (1 hr) pat dry, preheat your oven to 200'C. Score the fat, sprinkle with salt and pepper, and wrap the bones in foil. Get a pan on the heat, and place the rack in fat down to render the fat and caramelise (4-5 minutes). Put it in the oven, fat side up for 10 minutes, then reduce the heat to 170'C for a further 5 minutes. Remove from oven, loosely cover with foil, and let rest for 10 minutes.
Provenance: Sourced from Loddon Valley Lamb - 100% Pure Pasture Victorian Lamb. These lambs are raised with care, roaming freely, and grazing on nutrient-rich Victorian grass, all while adhering to the strictest standards of breeding and practices.
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Description
A classic way to prepare a rack of lamb is with the bones "frenched" or exposed and perfectly cleaned. You don't have to worry, our in-house butchers do exactly that for you!
Inspiration: Bring lamb up to room temperature (1 hr) pat dry, preheat your oven to 200'C. Score the fat, sprinkle with salt and pepper, and wrap the bones in foil. Get a pan on the heat, and place the rack in fat down to render the fat and caramelise (4-5 minutes). Put it in the oven, fat side up for 10 minutes, then reduce the heat to 170'C for a further 5 minutes. Remove from oven, loosely cover with foil, and let rest for 10 minutes.
Provenance: Sourced from Loddon Valley Lamb - 100% Pure Pasture Victorian Lamb. These lambs are raised with care, roaming freely, and grazing on nutrient-rich Victorian grass, all while adhering to the strictest standards of breeding and practices.
