As a well-exercised part of the lamb,the forequarter rack contains plenty of connective tissue,so is best suited to moist,slower cooking methods.This breaks down the tissue and allows the bone to impart flavour while tenderising the meat. Sold in Carton.
Best way to cook
Barbecue: Steaks( min. 21 mm thick) cooked on a hot surface/grill to appropriate doneness.
Stir-fry: Meat strips( approx.10 mm wide, 75 mm long) cooked quickly on a hot surface in small batches.
Roast : Meat roasted in an oven preheated to recommended temperature and cooked to appropriate doneness.