Australian Lamb Rack (Cutlet, Frenched, Chilled) – 450–550 g (Approx. 4–5 pcs) Weight:450-550g softness and flavor

softness and flavor

Take the packet out with the sausages and gingerly cut the top away (be careful not to scald your hands with the hot water)

These bones are often used to flavor soups

or broiled

Australian Lamb Rack (Cutlet, Frenched, Chilled) – 450–550 g (Approx. 4–5 pcs) Weight:450-550g softness and flavorEither 4 or 5 lamb cutlets will be cut from a rack of lamb from Tasmania, Australia. Excellent when marinated with mixed herbs, olive oil and Himalayan salt. It can be sliced into individual cutlets and grilled or pan fried individually. Goes well when paired with a Pinot Noir from Burgundy, Oregon or New Zealand (preference of wine regions in that order).