Chilled grass-fed lamb rack French cap on 8 ribs 190 aed/kg - 1.4/1.6kg (halal)

The Lamb Rack French trimmed is prepared from a Forequarter by removal of the breast and flap and by a straight vertical cut along the rib bone. The chine and feather bones are removed and then frenched by removing the intercostal muscles between the bones. This cut is commonly crusted, pan seared and then roasted for a flavoursome and tender product.