Lamb Rack

Lamb rack, also known as rack of lamb or carré d'agneau, is a cut of lamb from the ribs. The meat is juicy and tender with a deeply satisfying flavour. You can roast it in the oven or prepare it on a barbecue.

The length of time you cook lamb rack depends on the recipe you're using and the doneness you desire. Some people love lamb a little pink, others want that well-done taste. Regardless of your preference, we recommend you always confirm your lamb is cooked with a meat thermometer as colour alone can sometimes be misleading. The internal temperatures for different doneness levels are as follows.

• Rare: 60°C
• Medium rare: 60–65°
• Medium: 65–70°
• Medium well done: 70°C
• Well done: 75°C

You may keep a rack of lamb in the fridge for a few days before cooking or tightly sealed and frozen. Frozen lamb rack will keep up to nine months when packaged properly, though there is a risk of freezer burn. When it comes time to thaw your frozen meat, be sure to place it on a plate in the fridge. This is safer than thawing at room temperature.