Rack Of Lamb Frenched

Rack Of Lamb Frenched, $45 per lb

The showstopper of the lamb.

A hand-trimmed rack of lamb with the bones frenched, meaning all the meat and fat is scraped clean off the long bones for a dramatic presentation. The most impressive lamb cut you can serve, and easier to cook than it looks. Tender, mild and beautifully marbled.

Perfect for:
• Special-occasion dinners and date nights
• Holiday centerpieces (Easter, Christmas, anniversaries)
• Classic herb-crusted rack with garlic and rosemary
• Reverse-sear for a perfect pink center

What to Expect:
• Frenched bones for a dramatic presentation
• The most tender, refined cut on the whole lamb
• Hand-trimmed, not machine-cut
• Typically 1.5 to 2 lb racks, feeds 2 to 3

Why Hooser:
• Locally sourced quality lamb
• No fillers, no additives, no shortcuts
• Hand-trimmed and vacuum sealed
• Flavor that stands on its own

Cooking Tip:
Score the fat cap lightly and rub with olive oil, crushed garlic, fresh rosemary and thyme, salt and cracked pepper. Sear all sides in hot cast iron, then move to a 400°F oven until the internal temp hits 130°F for medium-rare (about 15 to 20 minutes). Rest 10 minutes and slice between the bones.

Ordering:
• Sold by the pound in 2 lb packs
• Order in multiples of 2 (2, 4, 6 lbs and so on)
• Typically 1.5 to 2 lb racks, frenched and hand-trimmed
• Pickup at the ranch or shipped anywhere in the United States

Price:
$45 per lb