{"product_id":"lamb-cutlet-racks","title":"Grass-fed Lamb Cutlet Racks","description":"\u003ch2 data-path-to-node=\"0\"\u003e\u003cb data-index-in-node=\"0\" data-path-to-node=\"0\"\u003ePremium Free-Range Lamb Cutlet Racks\u003c\/b\u003e\u003c\/h2\u003e\n\u003cp data-path-to-node=\"1\"\u003e\u003cb data-index-in-node=\"0\" data-path-to-node=\"1\"\u003eThe \"Crown Jewel\" of the lamb.\u003c\/b\u003e 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 \u003cb data-index-in-node=\"192\" data-path-to-node=\"1\"\u003eFrench-trimmed\u003c\/b\u003e 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.\u003c\/p\u003e\n\u003ch3 data-path-to-node=\"3\"\u003e\u003cb data-index-in-node=\"0\" data-path-to-node=\"3\"\u003eThe Butcher’s Tip: The \"Sear-to-Oven\" Method\u003c\/b\u003e\u003c\/h3\u003e\n\u003cp data-path-to-node=\"4\"\u003eBecause 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.\u003c\/p\u003e\n\u003cp data-path-to-node=\"5,0,0\"\u003e\u003cb data-index-in-node=\"0\" data-path-to-node=\"5,0,0\"\u003eThe Sear:\u003c\/b\u003e Season the meat heavily with salt and pepper. Start in a hot pan, placing the rack \u003cb data-index-in-node=\"93\" data-path-to-node=\"5,0,0\"\u003efat-side down\u003c\/b\u003e first. Render that fat cap for 3–4 minutes until golden and crispy.\u003c\/p\u003e\n\u003cp data-path-to-node=\"5,1,0\"\u003e\u003cb data-index-in-node=\"0\" data-path-to-node=\"5,1,0\"\u003eThe Roast:\u003c\/b\u003e Transfer the rack to a preheated oven at \u003cb data-index-in-node=\"52\" data-path-to-node=\"5,1,0\"\u003e200°C\u003c\/b\u003e. For a standard 8-point rack, roast for only \u003cb data-index-in-node=\"103\" data-path-to-node=\"5,1,0\"\u003e12–15 minutes\u003c\/b\u003e for a perfect medium-rare.\u003c\/p\u003e\n\u003cp data-path-to-node=\"5,1,0\"\u003e\u003cb data-index-in-node=\"0\" data-path-to-node=\"5,2,0\"\u003eThe Touch Test:\u003c\/b\u003e The meat should feel springy, like the base of your thumb.\u003c\/p\u003e\n\u003cp data-path-to-node=\"6\"\u003e\u003cb data-index-in-node=\"0\" data-path-to-node=\"6\"\u003eThe most important step:\u003c\/b\u003e Rest the rack for a minimum of \u003cb data-index-in-node=\"56\" data-path-to-node=\"6\"\u003e10 minutes\u003c\/b\u003e 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.\u003c\/p\u003e","brand":"Brooklyn Fine Meats","offers":[{"title":"1kg","offer_id":42232847106126,"sku":"79","price":79.99,"currency_code":"AUD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0645\/2812\/1934\/files\/LambCutletRacks.jpg?v=1742361423","url":"https:\/\/brooklynfinemeats.com.au\/products\/lamb-cutlet-racks","provider":"Brooklyn Fine Meats","version":"1.0","type":"link"}