Alpaca Frenched Rack
Three or Four 8-Rib Racks (Approx. 10lbs Total)
Alpaca racks are small, roughly similar to a large lamb rack in size, and they can be served similarly as whole roast racks or individual chops.
These alpaca racks have been frenched – meaning their bones have been cleaned for a more elegant presentation. The chine and feather bones have also been removed, making them easy to slice into individual alpaca chops.
Alpacas are small llama-esque animals originally from the Andes Mountains of South America. They’ve been domesticated for over 12,000 years for their fiber (similar to wool) and their meat. These alpacas are pasture-raised in the upper midwest US (with supplemental grain in the winter).
Alpaca meat is mild & slightly sweet (it is often compared to lean, mild lamb or pork) with a clean finish. It is high protein but very low in both fat and cholesterol. In fact, it is lower in cholesterol (on average) than even venison and rabbit.
Store alpaca racks in your freezer until you’re ready to use them, then thaw as many as you need.
RECIPES & TIPS
Alpaca racks can be roasted whole (as you would lamb racks) or sliced into individual alpaca rib chops. They’re also delicious smoked.
Alpaca meat is best quickly seared over high heat. Because it’s so very lean it will cook more quickly than conventional beef and is best served rare, medium rare or medium.
Let meat rest (loosely covered) for a few minutes after cooking (longer for larger cuts) before slicing. This will help ensure a better finished dish.