From animals raised and pastured on Australian land, this elegantly ‘French-trimmed’ rack of lamb is tender, flavourful and easy to cook: the perfect centrepiece for a special meal.
Being frenched and caped off means that the rib bones have been cleaned of fat and are exposed, but there is just enough fat left on the meat to protect it during roasting and add great flavor.
How to eat?
You are very special to us.
We have appreciated your business over the years and want to make sure you know how important you are to our business.
As a result, we are offering you all of our products at the Monthly Offer rate, anytime, all of the time.
We may also provide you with other benefits along the way.
Cheese Club Team
There are no reviews yet.
Only logged in customers who have purchased this product may leave one review.