Lamb Rack, Australian All Natural (20 oz)
Some of the best lamb comes from Australia, which is one of the world’s largest exporters of the meat. “Aussie” lamb has been cross-bred with American lamb to create a larger, more consistent product. Rack of lamb is the only cut we offer from outside of the USA. Grill up your very own Australian lamb chops the gaucho way right at home!
Lamb Rack, Australian All Natural (20 oz)
Some of the best lamb comes from Australia, which is one of the world’s largest exporters of the meat. “Aussie” lamb has been cross-bred with American lamb to create a larger, more consistent product. Rack of lamb is the only cut we offer from outside of the USA. Grill up your very own Australian lamb chops the gaucho way right at home!
Also…
Lamb has a firm-yet-tender texture, with a unique flavor and quite a lot of fat. To some people, the meat has a grassy taste—pleasant, with a hint of smokiness. The singular taste and tenderness of the meat make lamb a favorite cut of meat for special occasions.
Lamb is also very nourishing. It is naturally high in B12, Zinc, and Iron, all of which support immune system health.
Preferred cooking method: a lamb rack is most easily cooked in the oven but can be cooked on the grill. If you don’t know what your preferred doneness is, we suggest cooking to medium temperature (160ºF/71ºC). Medium-roasted lamb is flavorful and tender, with enough color to suit most palettes.
Preferred seasoning: Olive oil and lemon pepper
Optional seasoning: Rosemary, thyme, salt, and garlic pair beautifully with the natural, earthy flavors of this cut of meat.
Gaucho tips:
- The perfect lamb is crisp on the outside and juicy on the inside. To achieve this, it is best cooked over high heat for a short amount of time.
- Score your lamb by making cuts along the surface of the meat or fat. This allows for a more even distribution of heat and helps render any fat. Scoring also increases the surface area for your seasoning.
Disclaimer: “Consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs may increase your risk of foodborne illness.” *The FDA recommends cooking ground beef, veal, lamb, and pork to at least 160° F (71° C). Be sure to use a meat thermometer for best results
This product is a Texas de Brazil meat product, and is subject to the category’s return policy: All meat product sales are final, with no returns or exchanges. We guarantee the quality of the product prior to shipping – we cannot take any responsibility to loss, damage or spoilage during shipping. We may provide a replacement product under certain circumstances. If you’d like to appeal for a product replacement, please email [email protected] directly or submit a message via our contact page with the subject ‘Online Order,’ the order number, and a brief description of why you are looking to exchange the item.
Also…
Lamb has a firm-yet-tender texture, with a unique flavor and quite a lot of fat. To some people, the meat has a grassy taste—pleasant, with a hint of smokiness. The singular taste and tenderness of the meat make lamb a favorite cut of meat for special occasions.
Lamb is also very nourishing. It is naturally high in B12, Zinc, and Iron, all of which support immune system health.
Preferred cooking method: a lamb rack is most easily cooked in the oven but can be cooked on the grill. If you don’t know what your preferred doneness is, we suggest cooking to medium temperature (160ºF/71ºC). Medium-roasted lamb is flavorful and tender, with enough color to suit most palettes.
Preferred seasoning: Olive oil and lemon pepper
Optional seasoning: Rosemary, thyme, salt, and garlic pair beautifully with the natural, earthy flavors of this cut of meat.
Gaucho tips:
- The perfect lamb is crisp on the outside and juicy on the inside. To achieve this, it is best cooked over high heat for a short amount of time.
- Score your lamb by making cuts along the surface of the meat or fat. This allows for a more even distribution of heat and helps render any fat. Scoring also increases the surface area for your seasoning.
Disclaimer: “Consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs may increase your risk of foodborne illness.” *The FDA recommends cooking ground beef, veal, lamb, and pork to at least 160° F (71° C). Be sure to use a meat thermometer for best results
This product is a Texas de Brazil meat product, and is subject to the category’s return policy: All meat product sales are final, with no returns or exchanges. We guarantee the quality of the product prior to shipping – we cannot take any responsibility to loss, damage or spoilage during shipping. We may provide a replacement product under certain circumstances. If you’d like to appeal for a product replacement, please email [email protected] directly or submit a message via our contact page with the subject ‘Online Order,’ the order number, and a brief description of why you are looking to exchange the item.
