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NZ Lamb Rack Cap On
Premium, grass-fed New Zealand 8-rib lamb rack with the natural fat cap left on. Highly tender and rich in flavor, this cut is perfect for elegant roasting or grilling while staying succulent.
Per kg
Out of stock
1.000 kg
Origin: NZ
โน5,200.00
โน5,300.00
Price shown includes applicable GST.
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โน100.00
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Sourced from naturally raised, grass-fed New Zealand flocks, the Cap On Lamb Rack is a culinary gold standard. This premium 8-rib cut retains its natural fat cap, which bastes the tender eye meat during high-heat cooking. The resulting profile offers a mild, clean taste with a luxurious, succulent mouthfeel.ย
Whether roasted whole and sliced into elegant portions, or cut into individual "lamb lollipops," the retained fat provides excellent forgiveness and flavor. It is highly prized by both home cooks and chefs seeking a centerpiece with an exceptional meat-to-fat ratio.
Whether roasted whole and sliced into elegant portions, or cut into individual "lamb lollipops," the retained fat provides excellent forgiveness and flavor. It is highly prized by both home cooks and chefs seeking a centerpiece with an exceptional meat-to-fat ratio.
Selling unit
Per kg
Availability
Out of stock
GST
5.00%
Herb-Crusted Lamb Rack
Tender lamb rack coated in a fragrant herb crust, roasted until golden.
Prep 20 mins
Cook 30 mins
Serves 4
โ
Herb-Crusted Lamb Rack
Tender lamb rack coated in a fragrant herb crust, roasted until golden.
Prep 20 mins
Cook 30 mins
Serves 4
This elegant dish features a rack of lamb coated with a mixture of breadcrumbs, garlic, rosemary, thyme, and parsley. The crust bakes into a golden, aromatic layer that locks in the juices of the lamb, creating a perfect balance of crisp exterior and tender meat inside. Ideal for dinner parties or festive occasions, this recipe showcases lamb at its finest with minimal effort.
Ingredients
- 1 rack of lamb (about 800 g)
- 1 cup breadcrumbs
- 3 cloves garlic, minced
- 2 tbsp rosemary, chopped
- 2 tbsp thyme, chopped
- 2 tbsp parsley, chopped
- 2 tbsp olive oil
- 1 tsp salt
- ยฝ tsp black pepper
- 2 tbsp Dijon mustard
Method
- 1 Preheat oven to 200ยฐC (400ยฐF).
- 2 Season the lamb rack with salt and pepper.
- 3 In a bowl, mix breadcrumbs, garlic, rosemary, thyme, parsley, and olive oil to form the crust mixture.
- 4 Brush the lamb rack with Dijon mustard to help the crust stick.
- 5 Press the breadcrumb mixture firmly onto the lamb rack.
- 6 Place the lamb on a roasting tray and cook for 25โ30 minutes, until the crust is golden and the lamb is medium-rare.
- 7 Remove from oven and let rest for 10 minutes before slicing into chops.
- 8 CHEF TIP: Use a meat thermometer โ medium-rare lamb should reach 57ยฐC (135ยฐF) internally for perfect tenderness.
Moroccan Spiced Lamb Rack
Succulent lamb rack marinated in Moroccan spices, roasted until tender.
Prep 25 mins
Cook 30 mins
Serves 4
โ
Moroccan Spiced Lamb Rack
Succulent lamb rack marinated in Moroccan spices, roasted until tender.
Prep 25 mins
Cook 30 mins
Serves 4
This dish brings the bold, aromatic flavours of Morocco to a classic lamb rack. A marinade of cumin, coriander, cinnamon, paprika, garlic, and lemon infuses the meat with warmth and depth. Once roasted, the lamb develops a fragrant crust while remaining juicy inside. Served with couscous or flatbread, itโs a vibrant centrepiece for any dinner table.
Ingredients
- 1 rack of lamb (about 800 g)
- 2 tsp cumin powder
- 2 tsp coriander powder
- 1 tsp cinnamon
- 1 tsp paprika
- 3 cloves garlic, minced
- 2 tbsp olive oil
- 1 tbsp lemon juice
- 1 tsp salt
- ยฝ tsp black pepper
Method
- 1 In a bowl, mix cumin, coriander, cinnamon, paprika, garlic, olive oil, lemon juice, salt, and pepper to form a marinade.
- 2 Rub the marinade generously over the lamb rack and let it rest for 1 hour.
- 3 Preheat oven to 200ยฐC (400ยฐF).
- 4 Place the lamb on a roasting tray and cook for 25โ30 minutes, until the crust is aromatic and the lamb is medium-rare.
- 5 Remove from oven and let rest for 10 minutes before slicing into chops.
- 6 Serve hot with couscous or flatbread.
- 7 CHEF TIP: Marinating the lamb for a few hours intensifies the Moroccan spice flavours.
Storage guidance
- Keep frozen at or below -18ยฐC.
- Once thawed, keep refrigerated and consume promptly.
- Do not refreeze after complete thawing.
- Cook thoroughly before serving where applicable.
Delivery & support
- Delivered in cold-chain conditions where available.
- Please inspect the package promptly on delivery.
- Perishable and frozen items may have limited return eligibility.
- Contact support quickly if you receive a damaged or incorrect item.
Selling unit
Per kg
Pack / product weight
1.000 kg
Availability
Out of stock
GST
5.00%
Country of origin
New Zealand
SKU
M-LMB-NZL-RACK-CON
Barcode
8900000000784