U.S. Raised Rack of Lamb

U.S. Raised Rack of Lamb

Dramatic and delicious domestic Rack of Lamb hand selected for the very best quality
item # options price qty
98068 2 racks 24 oz ea 2 x 24 oz
$169.95
98069 4 racks 24 oz ea 4 x 24 oz
$305.95
OR
Description

Details

Our expert butchers “French” the bone ends for a dramatic appearance that will impress your guests even before you serve the marvelous, silky meat. Rare quality from a superb domestic herd, only at Allen Brothers.
Cooking Instructions

Cooking Instructions

Rack of Lamb & Marinated Rack of Lamb

24 OUNCE RACK; SERVES 2-4

Thaw* product on a dish in the refrigerator.

 

ROAST

  1. Preheat oven to 400°F.
  2. Lightly brush lamb with olive oil and season with salt, pepper and chopped rosemary or favorite herb.
  3. Roast fat-side up on a roasting rack or pan for 18-24 minutes for medium-rare or to desired internal temperature.

 

GRILL

  1. Heat grill to medium-high.
  2. Lightly brush lamb with olive oil and season with salt, pepper and chopped rosemary or favorite herb.
  3. Grill fat-side down 8-12 minutes. Turn and grill 8-12 minutes more for medium-rare or to desired internal temperature.

 

FOR BEST RESULTS

*See Delivery Storage and Thawing for thawing details.

Remove thawed product from the refrigerator 30 minutes before cooking.

Let rest for 5 minutes before serving. 

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Grilling Instructions

Grilling Guide

How to Grill the PERFECT STEAK

CHILL OUT

Please remove thawed meat from the refrigerator and let rest at room temperature for at least 30 minutes before cooking.

READY, SET, SEAR!

Pre-heat your Gas or Charcoal Grill: Sear over high heat EACH SIDE for 1 minute with lid closed. Then transfer steak to indirect heat OR reduce heat to low. Close lid and cook according to the times and temperatures below. Steaks will continue to rise in temperature 5 to 10 degrees while at rest after grilling.

GRILLING TIMES

Times are organized by thickness and temperature for easy grilling. Grill times are suggested guidelines only, actual times may vary depending upon your grill type and temperature.

GIVE IT A REST

Always let steaks rest 5 minutes before slicing.

FILETS MIGNON & CENTER-CUT RIBEYES
ThicknessRare 110° To 120° FMedium Rare 120° To 130° FMedium 130° To 140° F
1.5" 3 minutes EACH SIDE 3.5 minutes EACH SIDE 4 minutes EACH SIDE
1.75" 3.5 minutes EACH SIDE 4 minutes EACH SIDE 4.5 minutes EACH SIDE
2" 4 minutes EACH SIDE 4.5 minutes EACH SIDE 5 minutes EACH SIDE
SIRLOIN STRIP STEAKS, RIBEYE STEAKS & PORTERHOUSE STEAKS **
ThicknessRare 110° To 120° FMedium Rare 120° To 130° FMedium 130° To 140° F
1" 4 minutes EACH SIDE 5 minutes EACH SIDE 6 minutes EACH SIDE
1.25" 4.5 minutes EACH SIDE 5.5 minutes EACH SIDE 6.5 minutes EACH SIDE
1.5" 5 minutes EACH SIDE 6 minutes EACH SIDE 7 minutes EACH SIDE
1.75" 5.5 minutes EACH SIDE 6.5 minutes EACH SIDE 7.5 minutes EACH SIDE
2" 6 minutes EACH SIDE 7 minutes EACH SIDE 8 minutes EACH SIDE
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Nutritional Information
  • Nutritional Information

    4.oz.Lamb Chop