Store whole rabbit fryers, lamb racks & sausages in your freezer until you’re ready to use them, then thaw before cooking.
Rabbit saddle meat is mild and tender. It is often cooked using fast, dry heat methods like grilling or sautéing.
Rabbit legs have a stronger flavor and are more often braised, roasted, ground (off the bone) or stewed.
Because of these differing characteristics, rabbit saddles and legs are often separated and cooked in different recipes.
How to Cut Up a Rabbit Fryer
Rabbit meat pairs well with onions, bacon, thyme and most other herbs, mustard, juniper berries, fruit (particularly berries and citrus), wine, cabbage, and mushrooms.
Lamb racks are often roasted whole or sliced into chops for grilling, broiling, or roasting. They can be crusted with herbs, and/or spices for extra flavor.
Herb crusted lamb rack recipe
Recommended Cooking Temps:
Rare - 135°
Medium Rare - 140°-150°
Medium - 140°-145°
Medium Well - 160°
Well Done - 165° and above
Lamb & duck sausages can be grilled, sautéed, roasted and otherwise cooked as you would other sausages. Their casings can also be slit and the meat crumbled for use in sauces, stuffing, meatballs and a host of other applications.