Merino Lamb Frenched Racks
Nine 2-Rack Packs (18 Racks, Approx. 17lbs Total)
Food & Wine Magazine called Merino “supremely delicate & tender” & “the next great lamb” in their January 2014 issue.
Lamb racks are one of the most elegant and highly prized lamb cuts – they can be roasted whole (either individually as a crown rib roast) or sliced into rib chops and seared.
These racks have been frenched (their bones have been scraped clean) for a more elegant presentation.
Merino is a premium lamb variety with meat that is fine grained, silky, succulent and marbled, without the heavy fat deposits found in conventional lamb. Its flavor is less gamy, and more elegant, with a clean palate. Because it's leaner, it's best cooked at slightly lower temperatures for less time.
The lamb on the American market is commodity lamb – a variety of breeds and inter-bred lamb are represented without any regard for the eating qualities of any particular breed. Merino are exceptional – they offer highly desirable meat and wool characteristics just as Black Angus cattle produce exceptional beef.
Because Merino fleece grows fine and soft – they are raised to be sheared for the New Zealand top end apparel wool industry. Their meat is exceptionally tender, fine textured and elegant – with a taste that is less intense than conventional lamb. Chefs at fine dining restaurants love it because its more delicate flavor allows them to showcase more complexity in their dishes.
Merino are a slower growing, naturally leaner breed. Because of their heavier wool, they are better suited to high altitudes than in the lowlands where conventional lamb is farmed.
Silere alpine-origin merino is not just free range, it's open range. The merino roam huge, idyllic high-mountain range pastures in New Zealand, grazing on native herbs and tussock grasses.
Store Merino racks in your freezer until you’re ready to use them, then thaw as many as you need.
RECIPES & TIPS
Merino racks can be prepared using recipes for conventional lamb racks – either whole or sliced into individual lamb chops – with a few minor adjustments.
For more moist & flavorful results when searing Merino, cook it at a slightly lower temperature – medium high heat instead of high heat.
These racks will likely cook faster (and be done at lower temperatures) than those from conventional lamb. To roast whole racks to Medium Rare, we recommend removing them from the oven when their internal temperature reaches 125˚F, then resting the meat.
Merino’s less intense flavor makes it much more adaptable – it can be paired with a wider variety of sides, sauces and seasonings that conventional lamb might overpower. Traditional lamb pairings like mint, thyme, rosemary, mustard and red wine will still work, however.
Each rack will provide a single, hearty serving by itself. A few of the chops will make an excellent appetizer or light meal.
Though these racks arrive professionally trimmed, there are other ways you can further clean them for a different look on the plate. See Lamb Rack Butchery Tips for directions on how to debone lamb racks or further clean them into fancy "lamb spider racks."