Ambassador Lamb Rack Cap-On Frenched is a luxurious cut that features frenched" rib bones, meaning the meat and fat have been meticulously trimmed away for a clean and exposed appearance. Sourced from ethically raised lambs on pristine pastures, Ambassador Lamb delivers a tender and unforgettable dining experience – perfect for roasting, searing, or grilling.
Also known as: Frenched Rack of Lamb, French-Trimmed Rack of Lamb, or Lamb Crown Roast
Key Facts
Ambassador Lamb Rack Cap-On Frenched is a primal cut taken from the rib section of the lamb. This elegant cut features "frenched" rib bones, meaning the meat and fat have been meticulously trimmed away for a clean and exposed appearance. The "cap on" refers to a layer of fat and muscle that covers the top of the lamb rack, adding significant flavor and moisture during cooking.
- Grass-fed
- No added hormones
- No antibiotics
- Clean diet
- 6 to 10 month old lamb
- Paddock raised and finished
- Animal welfare and sustainable
- HALAL Certified
- Serves 2 to 3 persons
- Contains 7 to 8 ribs
Cooking Method
Due to its delicate nature and beautiful presentation, Ambassador Lamb Rack Cap On, Frenched is best suited for high-heat cooking methods that quickly sear the exterior while keeping the interior juicy and tender. Here are two recommended methods:
Pan-Searing and Finishing in the Oven
1. Preheat oven to 220°C (425°F). Pat the lamb rack dry with paper towels to remove any surface moisture. Season generously with salt and freshly ground black pepper.
2. Heat a large oven-safe skillet (ideally cast iron) over medium-high heat. Once hot, add a drizzle of olive oil. Carefully sear the lamb rack for 2-3 minutes per side, or until golden brown and a nice crust forms.
3. Finish cooking in the oven: Transfer the skillet with the lamb rack directly to the preheated oven. Roast for the following times, depending on desired doneness:
- Medium-Rare (recommended): 12-15 minutes (internal temperature of 54-57°C)
- Medium: 15-18 minutes (internal temperature of 60-63°C) Important Note: Since frenched racks tend to cook slightly faster than untrimmed racks, monitor them closely towards the end of cooking to avoid overcooking. Use a meat thermometer to ensure accurate internal temperature.
Broiling
1. Preheat broiler to high. Pat the lamb rack dry and season generously with salt and pepper. Place the lamb rack on a broiler pan, ensuring the fat cap is facing upwards.
2. Broil for 5-7 minutes per side, or until golden brown and a nice crust forms. The distance from the heat source will affect cooking time, so adjust as needed.
For a more even cook: After the initial broiling, you can transfer the lamb rack to a baking sheet and finish cooking in the preheated oven (220°C/425°F) for a few minutes to achieve the desired doneness (refer to the doneness guide).
Resting and Serving:
Once cooked to your desired doneness, remove the lamb rack from the heat and tent it loosely with foil. Let it rest for 10-15 minutes. This allows the juices to redistribute, resulting in a more flavorful and tender experience. Slice the lamb rack into individual chops by cutting through the ribs and serve with your favorite sides.
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.
