Grass-Fed Lamb Rack — Cracked for Easy Serving
A beautiful rack of grass-fed, grass-finished lamb with the bone left intact and each rib “cracked” by the butcher for easier slicing at the table. Tenderloin, flavorful bone, and a short rib left intact for a substantial, chef-worthy cut.
A classic rack of lamb, with a little help from the butcher.
This is the loin of the lamb with the bone left intact, along with a short rib for extra flavor and substance. Rather than frenched, the rack is “cracked”—the butcher has made a cut between each rib so you can easily separate the chops when you're ready to serve.
The result is a beautiful roast that looks impressive on the table but doesn't require a butcher's knife to portion. Roast the rack whole, then slice between the bones for individual chops.
Our lamb comes from Outryder Farm, a small family farm about 30 minutes from Red House Ranch. Lawrence Flick and Liv Wogan raise their Katahdin sheep on 100% grass, using intensive rotational grazing and silvopasture to build healthy pasture and healthy animals.
For a simple preparation, rub the rack with olive oil, garlic, rosemary, salt and pepper, roast until nicely browned and cooked to your preferred doneness, then let it rest before slicing.
Grass-fed. Grass-finished. Bone-in. Cracked for easy serving.
