Australian Lamb Rack Frenched


Why choose this lamb?

Because it has been chosen by Les Gastronomes customers as an amazing product.

Cap on Rack, frenched is prepared from a Rack, the cap muscle retained in situ. The feather bones and chine are removed. The cap muscle overlay on the ribs is removed at a specified distance from the eye muscle and parallel to the backbone. Ribs are frenched.