BC Frenched Cap-on Rack of Lamb
Each piece of meat is hand-cut to bring you the optimal flavor in every ounce
so we list an approximate weight for each item and then calculate the final price once
we fulfill your order. Our butchers make sure to select cuts that are within 15%
of the weight estimate and only charge your credit card based on the actual weight
To guarantee the best taste and freshness, this product is:
- Frozen at the source
- Individually vacuum-sealed
- Shipped Monday-Thursday to prevent a weekend layover
Description
There are few things more impressive than a Frenched Rack of Lamb, and the smooth flavor of our Shenandoah Valley-raised pastured lamb is exactly what you've been craving. When you need to go the extra mile, this beautifully-butchered hand-cut rack of tender lamb is for you. We've left the fat cap on, which will baste the meat as it roasts and give you an even more flavorful meal. Cut into four double chops for a main course, or eight single chops for smaller portions/appetizers. If you need to purchase multiple racks to be cooked at the same time, try to get the same or similar sizes, so that your portions are roughly equivalent. Like all of our meats, Grow & Behold lamb are raised on pasture with no hormones or antibiotics.
Naf’s Tips
- Oven/Roast: Sear and roast. Tent with foil and let rest 10 minutes before serving.
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Shipping information
Products are packed with coolant during their journey to ensure they arrive in great shape. We guarantee your order will arrive in appropriate condition, arriving either frozen or refrigerated. Most of our products are shipped frozen; occasionally, meats are shipped fresh due to a very quick turnaround between when they arrive at our freezing and distribution facility, and when they are delivered to you. Meat that is cold to the touch can be refrigerated for immediate use, or frozen for later use. Learn more about defrosting and storing meat here. If you have any concerns about the condition of your order, please contact us within 36 hours of receipt.
