Lamb Rack Frenched, Cap Off

We source this rack of premium grass-fed Australian Lamb from the best farms in Victoria & Tasmania.

The rack is prepared from a side of lamb by removing the forequarter. It contains rib bones, backbone, and thick, meaty rib eye muscle.

To reach its full potential when roasted, the rack is usually further prepared by removing the cap and frenching the bones.

Free-range and naturally fed.

• NO ADDED HORMONES
• NO ANTIBIOTICS
• NO CHEMICAL RESIDUE
• HALAL CERTIFIED

Individual vacuum-packed, chilled.