Aust. Lamb - Frozen - French Rack cap on frenched - (0.5-0.8kg), Rib by Rib PORTIONS CUTS, kg price, Order by kg

The quoted price is per kg.The prices of all weighted items are subject to change at the time of weighting.

Lamb French Rack Cap on is derived from the loin and cut from the rack,the cutlet is made up of the eye of loin muscle, a rib and a cap of fat. During cooking,the cap helps the cutlet retain moisture and imparts a rich flavor into the meat.

Best way to cook

  • Pan-fry: Steaks ( min.21mm thick) cooked on a hot surface to appropriate doneness.

  • Barbecue: Steaks( min. 21mm thick) cooked on a hot surface/grill to appropriate doneness.

  • Roast : Meat roasted in an oven preheated to recommended temperature and cooked to appropriate doneness.