Rack of lamb (frenched) New Zealand

What is rack of lamb?

Rack of lamb - often referred to as “crown of lamb” or “lamb rib” - is one of the most refined cuts you can prepare from lamb. It is cut from the ribs of the lamb and is known for its tender texture, subtle flavor and beautiful presentation. Whether you are organizing a special dinner or want to surprise your guests, a beautifully prepared rack of lamb is always an impressive choice. Especially if you choose rack of lamb from New Zealand, where the animals have literally hopped through a herb garden. This country is known for its amazing lamb and you can definitely taste that in this rack of lamb.

Why rack of lamb is so special

Rack of lamb is loved for its tender texture and subtle but rich flavor of lamb. Unlike mutton, the taste of rack of lamb is mild and refined, making it accessible to a wider audience. The ribs of the lamb remain intact with rack of lamb, which not only ensures a unique presentation, but also contributes to the taste. The fat on rack of lamb melts during cooking and gives the meat its characteristic juiciness and depth.

What are French racks of lamb?

This rack of lamb is frenched, which means that the bones have been stripped of excess meat and fat, so that they are nice and clean and exposed. The "frenched" technique gives the bones a sleek, clean appearance, which not only ensures a better presentation, but also makes the meat easier to handle and serve.

Removing the bones from a rack of lamb is a traditional work that is carried out with passion by our own Master Butchers.

Serve rack of lamb with side dishes

Rack of lamb goes well with various side dishes, such as roasted vegetables, potato gratin, or a fresh salad. For an extra luxurious touch you can add a red wine sauce or a green herb sauce. Rack of lamb is a versatile piece of meat that lends itself well to a variety of tastes and styles and is always a hit on festive occasions such as Easter or Christmas.

Buy rack of lamb online

Buying rack of lamb is easier than you think, because at The Butchery you can simply order this amazing meat online. For example, this New Zealand rack of lamb, which is completely frenched and trimmed and therefore 100% grill-ready. The meat enters the shock freezer in a vacuum and is therefore frozen super fresh within an hour without compromising on quality. You will also receive your meat frozen, so it can go straight into the freezer. Ordering is easy and delivery is super fast, so it really can't get any easier. And the quality isn't any better either, because New Zealand lamb is known for its distinctive taste.

Lamb rack is a traditional and festive roast that you can prepare in various ways. A real showstopper! Below you will find a handy guideline. Scroll through and choose your preferred cooking method.

Low and Slow Preparation of Lamb Rack (Searing & Slow Cooking)

Plan ahead, thaw the meat a few days in advance (or a few hours in cold water) and take it out of the refrigerator 5 hours before cooking to reach room temperature.
Preheat the oven to 120°C for gentle cooking and the pan or grill to maximum heat.
Sear or grill the meat until browned all around in a large pan with butter or on the grill until it is completely brown and the fat edge is nice and crunchy.
Transfer the meat to the preheated oven, place the seared steak in a baking dish, and add the rendered fat.
Time: use the schedule below for your own planning; these times are indicative.
Measure the internal temperature for these types of meat. Use the temperatures from the schedule.
Rest: let the meat rest for 10 minutes before slicing/serving.
Season the meat after searing or afterwards with salt and pepper or a rub of your choice.

Final Internal Temperatures

Medium: 54°C
Medium/Rare: 57°C
Rare/Welldone: 62°C

Allow for a total preparation time of 45 minutes.

Reversed Sear Lamb Rack (Cooking & Searing)

Plan ahead, thaw the meat a few days in advance (or a few hours in cold water) and take it out of the refrigerator 5 hours before cooking to reach room temperature.
Preheat the oven or BBQ to 60°C.
Cook the meat until it reaches the internal temperatures below minus 2 degrees. The last 2 degrees will come during the searing.
Sear or grill the meat until browned and crunchy all around until the desired internal temperature is reached.
Measure the internal temperature for these types of meat. Use the temperatures from the schedule.
Rest: let the meat rest for 10 minutes before slicing/serving.
Season the meat after searing or afterwards with salt and pepper or a rub of your choice.

Final Internal Temperatures

- Medium: 54°C
- Medium/Rare: 57°C
- Rare/Welldone: 62°C (lamb)

Allow for a total preparation time of 1 hour.

Preparation of Lamb Rack

Plan ahead, thaw the meat a few days in advance (or a few hours in cold water) and take it out of the refrigerator 5 hours before cooking to reach room temperature.
Prepare the warm water bath so that the times below are accurate. Ensure you have a sealed vacuum bag (optionally, you can season the steaks yourself and re-vacuum them. But normally, the packaging can go directly into the warm water bath).
Time: set the sous vide stick according to the schedule below. If the meat is still frozen, add 1 hour.
Sear in a pan or on the BBQ until golden brown; you can also use a torch, as searing or flaming will no longer raise the temperature.
Rest, let the meat rest for 10 minutes before slicing/serving.
Season the steak only halfway through or afterwards with salt and pepper or a rub of your choice.

Setting Value for Sous Vide Stick for Lamb Rack

Medium: 54°C for 2 hours
Medium/Rare: 57°C for 2 hours
Rare/Welldone: 62°C for 2 hours

Ingredients

lam 100% [lamsfilet]

Nutritional value

Type	Per 100g
Energie (kJ)	685.52
Energie (kcal)	164
Vet (g)	9.2
Verzadigd vet (g)	4.6
Koolhydraten (g)	0
Suikers (g)	0
Vezels (g)	0
Eiwitten (g)	20.4
Zout (g)	0.18

Rack of lamb (frenched) New Zealand

Rack of lamb (frenched) from New Zealand lamb.

Delivery on Tuesday

+ Flavour enhancers

+ 3,99 | 100 gram herb butter Cafe de Paris

+ 5,99 | 200 ml Meat Jus with Shallot

+ 5,99 | 100 gram Butchery's steak seasoning

+ 10,50 | 354 gram Croix Valley Original Steak Sauce & Marinade

+ Create a Surf & Turf

+ 39,99 | 2x lobstertail Canada [125 grams each]

Delivery on Tuesday or select a preferred day
Starting at € 100,- FREE delivery.
Quick frozen and vacuum packed

Rack of lamb (frenched) from New Zealand lamb.

Product Information

What is rack of lamb?

Why rack of lamb is so special

What are French racks of lamb?

Removing the bones from a rack of lamb is a traditional work that is carried out with passion by our own Master Butchers.

Serve rack of lamb with side dishes

Buy rack of lamb online

Preparation

Lamb rack is a traditional and festive roast that you can prepare in various ways. A real showstopper! Below you will find a handy guideline. Scroll through and choose your preferred cooking method.

Low and Slow Preparation of Lamb Rack (Searing & Slow Cooking)

Allow for a total preparation time of 45 minutes.

Reversed Sear Lamb Rack (Cooking & Searing)

Plan ahead, thaw the meat a few days in advance (or a few hours in cold water) and take it out of the refrigerator 5 hours before cooking to reach room temperature.
Preheat the oven or BBQ to 60°C.
Cook the meat until it reaches the internal temperatures below minus 2 degrees. The last 2 degrees will come during the searing.
Sear or grill the meat until browned and crunchy all around until the desired internal temperature is reached.
Measure the internal temperature for these types of meat. Use the temperatures from the schedule.
Rest: let the meat rest for 10 minutes before slicing/serving.
Season the meat after searing or afterwards with salt and pepper or a rub of your choice.

Final Internal Temperatures