Lamb Rack

Lamb rack, also called rack of lamb, is a cut from the rib section. It is tender, easy to roast, and is often served as a whole rack then sliced into individual cutlets.

Roast time depends on the size of the rack and how you like it cooked. Use a meat thermometer and cook to your preferred doneness. As a guide for beef, veal, lamb and pork: medium rare is 63C then rest at least 3 minutes, medium is 71C, and well done is 77C. Rest the rack before slicing.

Fresh in store, cook within 2 days for best results. For online orders, lamb products are packed in sealed trays or vacuum sealed with a printed best before date. Keep refrigerated and follow the date on the pack. If you are not cooking it soon, freeze before the best before date. Once cooked, refrigerate and eat within 3 days.