Merino lambs are prized for their high meat yield and their low fat content. The French Rack is created by stripping the meat away and although it is done for aesthetic purposes only – it doesn't actually change the flavour or texture of the cooked result – and simply makes the bones look a bit neater on the plate.
- Hailing from Spain, the frozen cut of meat is perfect for a classic roast rack.
- A flavourful cut from Merino Grain-fed lamb that is known for its low fat content.
- A meat thermometer takes all the guesswork out of cooking the rack of lamb. Insert the meat thermometer into the thickest part of the meat to test the doneness. It should read 125°F for rare or 135°F for medium rare.