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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.