The trimmed lamb rack from the loin is an exceptionally tender roasting joint, lined with a flavoursome cap of fat. The saddle bone has been removed for easy serving.
This South African lamb is free-ranging and free of hormones and antibiotics.
Apply a light amount of oil and season generously with salt, pepper, dry rub or marinade of choice.
A squeeze of lemon once removed from the oven or BBQ will elevate the flavours and cut through the fat.
The weight listed is approximate and may have a +/-10% variance. Please let us know if you receive less than 90% of the advertised weight, and we’ll be happy to refund you proportionally. This is not done intentionally.
Refrigerate or freeze on receipt. Once placed in the fridge, use within 3-4 days if unopened. Alternatively, freeze and consume before the best before date.
If frozen, allow to defrost in the fridge. Take out the fridge and vacuum bag 30 mins prior to cooking to allow the meat to reach room temperature and to release any excess blood..
Dab the meat with a paper towel to remove any surface blood. Season and cook on a slow to medium heat!
Roast, Braai or BBQ! Slow to Medium Heat. ~5 ribs totalling 750-800g