Today Gourmet Foods of NC New Zealand Pasture Raised Rack of Lamb In its most show-stopping presentation, let us introduce you to these incredible grass-fed New Zealand Frenched Racks. Our juicy racks come from pasture-raised lambs that are allowed to graze on the lush fields of New Zealand. Lean, flavorful, all-natural, with a richness you can’t find anywhere else. Our racks cook to tender perfection, whether roasted or grilled, thanks to a layer of juicy fat. The bone is left in for a boost of intense flavor, but it’s Frenched for a touch of sophistication – it’s the perfect centerpiece for any meal. Cook it as a crown roast, or If you want a boneless Frenched rack of lamb, all you need to do is remove the bone. New Zealand lambs are smaller than what we’re used to in America, so you’ll need to serve about four ribs per person at the dinner table. What they lack in size, they make up for in flavor, with a crowd-pleasing mildness that has no gamey taste and that everyone will love. They’re also filled with fat marbling throughout, which makes them tender and juicier than most. You’ll get 100% New Zealand Lamb ribs, grass-fed and raised in a humane, free-range environment, never given any hormones, antibiotics, or steroids, and never fed any genetically modified feed. KEY FEATURES Always a crowd pleaser, our high-quality, natural Frenched rack of lamb makes for a dramatic presentation in your dining room. Add this perfect culinary centerpiece to the holiday table—exceptionally juicy, tender, and flavorful.For various cooking methods, New Zealand Lamb Racks can be roasted whole, encrusted with herbs, or sliced into individual rib chops before grilling. Family-farmed, free-range, grass-fed, never confined to a feedlot, hand-selected by our team for the highest level of quality. Halal-certified, no added hormones PREPARATION INSTRUCTIONS From Thawed Roasting: Preheat the oven to 375 degrees. Roast for 25-30 minutes (140 degrees internal temperature for medium) or 35-40 minutes (180 degrees internal temperature for well). Let stand for five minutes before cutting. For a golden brown surface, try pan searing for 2 minutes on each side with a few tablespoons of cooking oil before roasting. Save the juices to make a great stock gravy.