35-Day Dry Aged Loddon Valley Lamb Rack Frenched - 4 points
This is a Rolls Royce of cuts: our meticulously dry-aged lamb rack. Aged for 35-days, resulting in an unparalleled taste experience. This lamb boasts a rich, buttery, and milky flavour profile.
Inspiration: Bring lamb up to room temperature (1 hr) and pat dry. Preheat oven to 200°C. Score the fat, sprinkle with salt & pepper, and wrap the bones in foil. Heat a pan, and place fat side down to render the fat and caramelise (approx. 4-5 mins). Transfer to oven, fat side up, for 10 mins, then reduce the heat to 170°C for a further 5 mins. Remove from oven, loosely cover with foil, and let it rest for 10 mins. As all ovens vary, consider using a great meat thermometer.
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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