- This New Zealand frenched lamb rack is sold as a catch weight, meaning the exact weight will be provided after our butchers weigh the item. Each frozen rack typically weighs around 2 pounds.
- To cook a New Zealand frenched lamb rack, start by bringing it to room temperature. Preheat your oven to 400°F (200°C). Season the rack generously with salt, pepper, and your preferred herbs such as rosemary and thyme. Heat a skillet over medium-high heat with a bit of oil and sear the lamb rack on all sides until browned, about 2-3 minutes per side. Transfer the skillet to the oven and roast for 15-20 minutes for medium-rare, or until the internal temperature reaches 130°F (54°C). Let the lamb rest for 10 minutes before slicing to retain its juices and ensure a tender, flavorful result.
