Lamb Rack Cut
Lamb Rack Cut
New Season Winter 2023 Lamb, pasture-raised with organic principles in the happy and fertile conditions of Mangaroa Farms.
The lamb rack is one of the most sought after and impressive cuts of meat. Taken from the ribs of the lamb, this style of meat is French cut, meaning the rib bones are trimmed and cleaned of meat down to the meaty eye of the loin. Perfect for the BBQ or roasted, lamb rack is best served medium rare to maximise the delicious full flavour and tenderness this cut has to offer. But be careful not to overcook!!
Suggested cooking method:
- Melt butter in a pan and then salt and pepper, and lots of dried / fresh thyme (or other herbs) and zest of a lemon, and mix breadcrumbs to coat the rack.
- Pop in a preheated oven at 200 degrees for 5 minutes then turn to 170 degrees celsius to required doneness.
- Take out to rest for 5-10 minutes before slicing.
ORDER CUTOFF TIME 12pm Thursdays for same week pickup.
Thursdays 4 - 5:30pm
Fridays 8:30am - 12pm
Saturday 9am - 10am
108 Whitemans Valley Road, Upper Hutt.
Resilience & Regeneration
Our veges are grown locally on our farm with no harmful sprays/chemicals inside our greenhouse, or outside in one of our classic 25m long garden beds. Happy herds of sheep, cows, and chickens are grazed in the pastures nearby, working as part of a regenerative system that nourishes the underground soil microbes, and giving back to Papatūānuku.