The lamb rack is tender and lean and is best served medium rare. Traditional lamb rack has an exterior fat cover. Frenched rack has rib bones trimmed and cleaned of meat down close to the meaty eye of the loin.
To cook your lamb rack sear it in hot pan till brown, then place in preheated hot oven (180) for approx 15-20mins depending on whether you prefer rare, medium rare or well done. Remember to rest the rack before serving for perfect moist meat every time!
Lamb leg roast is a kiwi favourite, bringing back memories of Sunday night family roasts. Our guide will help you create the perfect roast!
Remove lamb from the fridge 30 minutes before cooking and let it reach room temperature. Preheat the oven to 180°C. Cut small insertions all over the leg and place cloves of garlic and a sprig of rosemary in each to add amazing flavour. Place your succulent lamb in a roasting dish fat side up and season. Bake uncovered for 25-30 minutes per 500g for medium. When there is 1 hour remaining, add the vegetables to the roasting dish. Turn them over once while cooking. The real key is to rest after cooking, so when your remove your roast from the oven, transfer the lamb to a warm plate and cover loosely with foil. Leave to rest for 20-30 minutes.