Margra Rack Cap On (8 point rack) 900g
$64
/ 8 point rack
The Frenched lamb rack has had the fat trimmed away from the rib bones, while retaining the layer of fat and meat that covers the top of the rack. This attention to detail results in a beautifully presented cut of meat that's not only visually appealing but also promises a delicious and flavourful dining experience.
Inspiration: Take the rack out of the fridge 2 hours before cooking. Preheat your oven to 200°C. Rub the rack with olive oil, salt, and pepper, adding optional herbs and garlic for extra flavour. Render the fat-side down in a pan on the stove for 10-15 min on medium heat. Transfer the pan to the oven and roast for an extra 25-30 mins for medium-rare (looking for an internal temperature around 57°C). After roasting, allow the rack to rest for 10 mins. Finally, slice between the bones into individual chops and serve alongside your favourite sides.
Provenance: Margra Lamb is bred specifically for chefs by the Gilmore family, third generation livestock breeders from Oberon, NSW. Together they have bred a quality of lamb seen only previously in Wagyu, with a micro-marbled finish and low fat melting point of 28-35°C. Quite simply, it's lamb with no equal. Read more in our blog.
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