Our 8 bone rack of fresh lamb is truly outstanding, always sure to impress. Not only is it a great looking and tender cut,it is also loaded with flavour. From locally bred flocks that have been purely grass-fed on lush, natural pastures rich in wild grasses, flowers and herbs to produce a rich, full flavour, our free-range lamb is sourced from small, local, family run farms in the Waikato and Wairarapa with the highest standards of animal welfare.Our naturally grown, grass-fed lamb is hung on the bone for up to 7 days and has been hand-trimmed by our master butchers to provide lean meat with a deep, rich flavour. Grass-fed lamb has a better ratio of Omega 3 to Omega 6, is high in antioxidants such as vitamin E and contains higher vitamin and mineral levels. Eating meat from animals that themselves have only eaten a natural diet of grass, wildflowers, clovers and legumes, rich in essential vitamins and minerals and untainted by chemicals and pesticides, makes a whole lot of sense. It’s a healthy choice to make.We believe strongly that small-scale farming is better for the farmer, the animal, the local ecology, and for you, producing exceptionally tasting, ethically reared meat that you can trust completely.
Cooking tips : Roast in a high oven (220ºC) for 20 minutes for pink lamb, and 5-10 minutes longer for well done. Leave to rest for 10 minutes before serving
For a mustard and herb crust crust, mix 40g softened butter, with 2 tbsp Dijon mustard, 3 tbsp breadcrumbs, a handful of mixed herbs (mint, chives, parsley and thyme) and salt and pepper, press a thin layer of the mixture over the skin side of the racks and chill in the fridge for 30 minutes or longer to allow the crust to firm up before roasting.