Ambassador Lamb Rack Bone-In, Standard, Cap On is a luxurious cut that features flavorful ribs with a small bone for presentation and a layer of fat for added moisture. Sourced from ethically raised lambs on pristine pastures, Ambassador Lamb delivers a tender and unforgettable dining experience – perfect for roasting, searing, pan-frying, sous vide, or grilling.
Also known as: French Rack or Full Rack of Lamb
Key Facts
Ambassador Premium Lamb is sourced from the finest lamb-producing regions renowned for their lush, green pastures and sustainable farming practices, each 6 to 10 month old lamb is meticulously selected from dedicated farmers who prioritize raising prime cuts. This commitment to excellence translates to the finest eating experience available - flavorful, tender lamb that elevates any dish.
Cooking Method
This cut excels with high-heat methods that sear the exterior quickly, keeping the inside juicy. Here are two options:
Pan-Searing and Oven Finish:
1. Preheat: Set oven to 220°C (425°F). Pat the lamb rack dry and season generously.
2. Sear: Heat a cast-iron skillet over medium-high heat. Add oil, then sear the lamb rack for 2-3 minutes per side until browned.
3. Oven Finish: Transfer the skillet with the lamb rack directly to the oven. Cook based on doneness (refer to separate guide):
- Medium-Rare (recommended): 12-15 minutes (internal temperature of 54-57°C)
- Medium: 15-18 minutes (internal temperature of 60-63°C)
- Important: Frenched racks cook faster, so monitor closely to avoid overcooking. Use a meat thermometer.
Broiling:
1. Preheat: Set broiler to high. Pat the lamb rack dry and season generously.
2 Broil: Place the lamb rack on a broiler pan (fat cap up) and broil for 5-7 minutes per side, or until browned. Adjust distance from heat source as needed.
3. Optional Oven Finish: After broiling, transfer the lamb rack to a baking sheet and finish in the preheated oven (220°C/425°F) for a few minutes to reach desired doneness (refer to guide).
Resting and Serving:
After reaching desired temperature, remove the lamb rack and tent with foil. Let it rest for 10-15 minutes for juicier meat. Carve into individual chops and serve with your favorite sides.
Tips:
- Use a meat thermometer for accurate internal temperature readings.
- Consider "barding" (covering the fat cap with a thin layer of fat) to prevent drying during cooking (applicable to both methods).
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days and reheated gently in the oven or a skillet.
Doneness Guide
Rare (48-52°C): Incredibly tender and juicy, with a cool red center. Ideal for those who prefer their lamb very pink.
Medium-Rare (54-57°C - Recommended): Most popular option. Offers a perfect balance of tenderness, juiciness, and a hint of pink in the center. Perfect for most palates.
Medium (60-63°C): Meat becomes slightly firmer with a light pink center. Suitable for those who prefer lamb cooked through a bit more.
Well Done (Above 63°C): Not highly recommended for Lamb Rack due to its naturally lean nature. Overcooking can dry out the meat and compromise its tenderness and flavor.
Store & Serve
Our Lamb Rack is vacuum-packed, extending its shelf life by 50%. Each rack is individually vacuum-packed for convenient storage.
Chiller 0°C to 4°C: 3 to 5 days
Freezer below 0ºC: Up to 12 months - though it's unlikely to remain there for so long!
How to Handle and Thaw: For optimal results, thaw the beef in the refrigerator for upto 48 hours, preserving its natural juices for exceptional flavor.
About the Brand
Ambassador Premium Lamb is sourced from the finest lamb-producing regions renowned for their lush, green pastures and sustainable farming practices, each 6 to 10 month old lamb is meticulously selected from dedicated farmers who prioritize raising prime cuts. This commitment to excellence translates to the finest eating experience available - flavorful, tender lamb that elevates any dish.
