New Zealand Frenched Rack of Lamb, 7-8 Rib

When you want to make an entrance, this beautifully Frenched rack of lamb does the trick. Elegant on the plate and full of rich, tender meat, it's a cut that tastes every bit as impressive as it looks. Roast it whole for a classic centerpiece, carve it into chops for individual servings, or shape it into a crown roast when the occasion calls for something extra special.

Sourced from New Zealand and raised on family-run farms, this lamb is milder and more delicately flavored than its American counterpart. You get all the richness without the gaminess, plus fine marbling that melts into the meat as it cooks. A sprinkle of salt, a few herbs, and you're in business.

We prefer ours cooked to a juicy medium, but whether you go that route or lean more rare, the result is always full-flavored and tender. And if you’re craving a boneless option, just slip the meat off the ribs for a beautiful lamb loin.