Thomas Foods Classic - Australian - Standard Lamb Rack. Grass-Fed

𝗣𝗿𝗼𝗱𝘂𝗰𝘁 𝗢𝘃𝗲𝗿𝘃𝗶𝗲𝘄
Thomas Foods Classic delivers the pure, natural taste of pasture-raised Australian lamb. This standard bone-in rack is left untrimmed, meaning the rich fat cap and meat flap remain fully intact. For traditional home cooks and barbecue enthusiasts, this extra fat is highly desirable as it continuously bastes the meat during the roasting process, resulting in an exceptionally juicy and flavorful final dish.

𝗞𝗲𝘆 𝗙𝗲𝗮𝘁𝘂𝗿𝗲𝘀

Origin: Thomas Foods Classic, Australia.

Cut: Standard bone-in rack with the fat cap intact.

Profile: Hearty, authentic lamb flavor enriched by the natural fat cover.

Value: An excellent choice for buyers who want maximum weight and flavor without paying for the extra butcher labor of a French cut.

𝗖𝗼𝗼𝗸𝗶𝗻𝗴 𝗥𝗲𝗰𝗼𝗺𝗺𝗲𝗻𝗱𝗮𝘁𝗶𝗼𝗻
The standard rack is built for low-and-slow roasting or smoking. The heavy fat cap needs time to properly render and crisp up. Score the fat in a diamond pattern to help the rendering process and allow your dry rubs to penetrate deeply into the meat. Roast it whole, let it rest, and then slice it thick.

𝗥𝗼𝘀𝗲𝗺𝗮𝗿𝘆 𝗔𝗻𝗱 𝗚𝗮𝗿𝗹𝗶𝗰 𝗥𝗼𝗮𝘀𝘁𝗲𝗱 𝗟𝗮𝗺𝗯 𝗥𝗮𝗰𝗸
Because the standard rack retains its fat cap, it acts as a perfect canvas for hearty, traditional herbs that can withstand longer roasting times.

𝗜𝗻𝗴𝗿𝗲𝗱𝗶𝗲𝗻𝘁𝘀

3 cloves garlic, finely crushed

2 tablespoons fresh rosemary, roughly chopped

1 tablespoon olive oil

1 teaspoon coarse sea salt

1 teaspoon cracked black pepper

𝗜𝗻𝘀𝘁𝗿𝘂𝗰𝘁𝗶𝗼𝗻𝘀

Preheat the oven to 190 C.

Using a sharp knife, score the fat cap of the lamb rack in a crisscross pattern, being careful not to cut into the meat.

In a small bowl, mix the crushed garlic, chopped rosemary, olive oil, salt, and pepper into a thick paste.

Rub the paste generously all over the lamb rack, pressing it firmly into the scored fat.

Place the lamb fat-side up in a roasting pan and cook for 25 to 30 minutes, allowing the fat to render and crisp while the meat reaches a perfect medium-rare.

Remove from the oven, tent loosely with foil, and let it rest for a full 10 minutes before carving into chops.