The rack of lamb is the most sought after, flavorful part of the lamb - note that this product does not come frenched and comes with a thin layer of fat and meat between each bone. This layer provides a more multi-layered eating experience.

"Frenching" is the process of scraping some of the meat and fat off of the ribs in order to create hand-held chops. This is purely done for aesthetics; and it can easily be done at home by using a sharp paring knife to "scrape" each one of the bones to expose and clean them - thus, trimming off any excess.

We recommend using a meat thermometer to prevent overcooking the rack as fat rendering can take a bit longer and can be misleading when determining if the meat is ready.

Marinate overnight, score the fat and make a wonderful garlic roasted rack of lamb; slice into individual chops that will look like delicate lamb lollipops - serve with harissa and honey roasted vegetables, sumac fries, cauliflower and apple salad, or your favorite mashed potatoes. Approx 2-2.5 lbs each.

Delivered frozen.

White Clover Sheep Farm

Rushville, NY

With around 200 White Dorper Sheep grazing on over 100 acres of land, Ulf Kintzel knows how to make sheep happy and tasty. Having worked as a shepherd for 40 years, Kintzel, the owner of White Clover Sheep Farm, is an expert in raising large numbers of sheep humanely. His dogs, too, are carefully selected and bred to confidently lead and guard the sheep as they go about their daily lives. Every aspect of this farm is meticulously planned out, ensuring that customers get the best lamb they can – meat that’s not only tasty, but which enjoys a peaceful life before it arrives on your plate. The farm also hosts regular herding competitions for anyone hoping to flex their prowess as a shepherd.

Keep frozen until ready to use. Defrost in the fridge and cook within 24 hours of fully defrosting.