Premium Australian Lamb | Australia

Ambassador Lamb Rack Cap on, Frenched


*Price may vary depending on weight

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

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

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.

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.

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.

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.

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.