Grass-fed Lamb Cutlet Racks

Premium Free-Range Lamb Cutlet Racks

The "Crown Jewel" of the lamb. Our Lamb Cutlet Racks are sourced from the finest free-range Australian lamb, ensuring a sweet, mild flavor and incredibly tender texture. Each rack is expertly French-trimmed by our butchers—the bone is cleaned of fat and gristle right down to the "eye" of the meat, providing a stunning presentation for a dinner party or a Sunday roast.

The Butcher’s Tip: The "Sear-to-Oven" Method

Because a rack of lamb is a relatively small, delicate muscle, it can overcook in the blink of an eye. The goal is a perfect edge-to-edge pink center with a deeply browned crust.

The Sear: Season the meat heavily with salt and pepper. Start in a hot pan, placing the rack fat-side down first. Render that fat cap for 3–4 minutes until golden and crispy.

The Roast: Transfer the rack to a preheated oven at 200°C. For a standard 8-point rack, roast for only 12–15 minutes for a perfect medium-rare.

The Touch Test: The meat should feel springy, like the base of your thumb.

The most important step: Rest the rack for a minimum of 10 minutes before carving. If you cut into it too early, the juices will run out and the meat will turn grey. When you do carve, slice between the bones to reveal individual, succulent cutlets.