French Trimmed Lamb Racks (700g+). Delicious Grass Fed Lamb Racks Ready to Cook

Information about French Trimmed Lamb Racks

The “Best end of Lamb” is those delicious Chops that are from the rib cage, usually cut in two halves & presented as Lamb Racks. These are the most expensive part of the Whole Lamb but, very much worth every penny! The Frenched Racks are specially prepared by expert butchers so they can be roasted or cut into Lamb Tomahawk cutlets.

The French Trimmed lamb Racks are approximately 700g each with 8 bones, this equates to 2 portions per person. The flavour is a little “Gamey” but not overpowering, one of the more exclusive cuts found on a restaurant menu. The flavour of Lamb Meat can range from mild to strong; young Lamb is mild & older Hogget Lamb is stronger, with Mutton being a stronger, tougher meat.

What is a French Trimmed Lamb Rack?

This the section of Lamb from the rib cage… hence Lamb Rack specially French Trimmed.

The Rib Cage is 10 ribs from the front of the shoulder section to the mid Loin Section, the ribs get shorter from front to back. The Lamb Racks are the 8 longest bones to make an even cut & better Lamb Chop. The Rib Cage Bones are covered in a thin layer of meat & fat, the Bones are French Trimmed exposing clean Bones leaving the thick Loin Meat at one end.

How are French Trimmed Lamb Racks made?

These are cut from the Best End or Rack of Lamb & “Frenched” by expert butchers.

The whole Lamb Carcass is cut into primal cuts, the legs & saddle are removed from the back & the shoulders, neck & breasts are removed from the front, leaving the Whole rib cage Section. The Rib Cage or Best End of Lamb (as it is referred to in the trade) is split down the middle to leave to half Racks.

The Racks are placed bone side down on the cutting block & the bone ends of the Racks are cut straight & of even length. The Racks are then “Chined”; this is carefully sawing through the bones directly next to the spine & not into the eye of the meat!! The spine bones are removed with the tip of the knife leaving a half Rack with the fat cap on.

The expert butchers now place the Racks Bone side up & make a cut mark just above & parallel to the eye of the meat. From this cut the bones have all the fat removed from the topside & inbetween, leaving them clean or “French Trimmed”.

How are French Trimmed Lamb Racks packed?

These are vacuum packed as single Half Racks.

To keep the Lamb Racks as fresh & succulent as possible, the butchers send them down the production line for packing immediately after preparation. The French trimmed Lamb Racks are placed into a strong Clear Recyclable Plastic Pouch & vacuum sealed. Once the French Racks are packed they are labelled with full Farm to Fork Traceability & placed into Recycled boxes. The boxes are stacked on pallets & “Blast Frozen” to -25°c.

Every precaution is taken when cutting & packing your French trimmed Lamb Racks to give a long 2 year shelf life, keep the flavour of the meat & to make sure the products are safe. The cutting rooms that produce all our products in are low in temperature to keep the meat cold & stop it from losing any moisture. The production areas are very hygienic & are under very strict BRCGS approved guidelines to produce the safest meat possible.

The Clear Recyclable Pouches protect your French Trimmed Lamb Racks from Freezer Burn, when being delivered to your door, cross contamination from other foodstuffs in your fridge. When you are thawing out your Frenched Racks in the fridge the packaging will reduce the loss of meat juices, & when bringing to room temperature before Smoking. The method of cutting & packing creates the safest meat possible with a Frozen shelf life of “officially” 2 years, when kept at -18°c.

We have customers that have stored Lamb & other cuts longer than 2 years & have still had great tasting (safe) meat when thoroughly cooked.

Stronger & thinner recyclable Plastic Pouches are now being used for packing meats to reduce our “Carbon Footprint”, we use 30% less plastic than previous packaging. We always ask you to Recycle all your packaging when you receive an order from us. The customer is the most important link in the recycling process, we hope to work towards a Greener Future.

Please see this link on How to recycle plastic. We all need to do our best for a Greener future #swf_recycle♻ 

Are French Trimmed Lamb Racks Good value?

Lamb is now one of the most expensive meats & our Frenched Lamb Racks are offered at a better price than supermarkets & butchers.

We are able to offer better value for money from these French Trimmed Lamb Racks because they are produced in larger volumes as a wholesale product. The production uses Green Energy methods to reduce costs, highly skilled & high output butchers, the slaughtering, cutting & packing is done in one place.

Keeping the farm to Fork processing chain shorter reduces transport & labour costs, these costs are passed onto our online & wholesale customers.

See the information page on how we give you more meat for your money; #moremeatfym

Provenance of our Lamb.

Most of our Lamb comes from New Zealand or Australia for products sold on the website. We do have UK Lamb produced for our wholesale customers, this is usually not retail packed & designed for manufacturing or large scale use.

All Lamb we supply is Grass Fed & has some of the richest Green Pastures in the world that give the quality & flavour to the meat. The Lambs are all part of welfare assurance schemes, & the process from Field to Finished Product is very humane to give excellent results.

Are French Trimmed Lamb Racks healthy?

Lamb is a “Red Meat“ that has a similar nutritional value to Beef.

Lamb has a higher fat content & is a good source of Protein, minerals & vitamins. Red meats in sensible portions as part of a weekly diet is good for you, the minerals like Iron make up the haemoglobin in your Red Blood Cells which carry the oxygen around your body.

The French Trimming of the Racks reduces the amount of fat on the whole piece, leaving the best portion of juicy Red Loin Meat at the end of the bone.

Ways to cook French Trimmed Lamb Racks.

Lamb Racks are mainly used in two ways; either as Chops or Roasted whole for Lamb Crowns.

As with all cooking of meat; it has to be closer to room temperature & seasoned before any cooking. The reason for getting the meat to nearer room temperature is because the meat cooks evenly as the temperature is not as cold in the middle & the meat fibres relax when at a higher temperature. The secret to a good cook is to keep the meat moist & let is rest before serving.

Frenched Lamb Racks Roasted:

Most people prefer to keep their Lamb Racks as a piece & roast it in the oven or on the Barbecue. They would normally wrap the main meaty part to start with & once getting close to final required temperature, they finish naked to Brown off. One of the best ways to get juicy results with your Lamb Racks is to Sear the outside of the piece in a hot pan or on a griddle. This method gets a lovely Brown colour & seals in all the natural flavour & juices.

Frenched Lamb Racks as Cutlets:

Whole Racks of Lamb French Trimmed are very easy to enjoy as “Cutlets or Lamb Tomahawk Steaks”. All the preparation has been done by the butchers for you to cut into Cutlets; simply cut in between the bones through the eye of the meat. We would recommend that you season the Cutlets 30 minutes before Grilling.

Frenched Lamb Racks as a Crown:

A Crown of Lamb is a special way of presenting Frenched Lamb Racks. You need 2 racks to make this, they are placed back to back to form a circle & tied together with a “Trussing Needle” & string. The tops of the Bones are covered with miniature White Chefs hats to dress the piece. The middle of the Lamb Crown is usually filled with Minced Lamb Trims from the Breasts & the back of the long bones.

How to prepare your Frenched Lamb Racks:

• Place in the fridge until fully thawed
• Whilst keeping in the packaging, place on a wooden board in ambient temperature for 30 mins
• Remove from packaging & trim any final pieces you wish to remove
• Rinse under cold water & pat dry with paper towel
• Cut into Cutlets or leave whole
• Season the meat on all sides 30 minutes before cooking

Temperatures & times on how to cook your Frenched Lamb Racks:

• Cooking Temperatures For Lamb Cuts
• How To Cook Lamb Loin Chops

Sharing your French Trimmed Lamb Racks on Social Media

Enjoying delicious Lamb at home with family & friends is great but, sharing your cooks online with your followers is even better when others can gain inspiration & knowledge from what you do. People are looking more & more on Social Media on how to cook meat & food, sharing your Frenched Lamb Racks recipes online will benefit many others by making it easier for them to create better food & finding somewhere to buy these at a better price.

Why not join Sherwood Foods on Social Media & tag us in your posts when cooking your LambRacks. We are on Facebook , Instagram & Twitter we can share your pictures, reels, videos, recipes, ideas, stories, recipes & cooking methods with our growing group of followers.

Many people are unsure the best way to cook French Trimmed Lamb Racks & with your posts on Social Media, they are able to learn tips & tricks to create delicious meals. In addition to our Facebook Page, we have an interactive Facebook Group for sharing your cooks & ideas. The group is called Sherwood Home Cooking & Barbecue, see delicious recipes, hints & tips from some of our online customers.

Tagging us in your posts makes it easy for us follow what others post online with our meats, this means we can like & comment on your results. Hashtags are a different way to categorise your Social Media posts into groups like; recipes, cooking methods, types of meat cooked, recipes etc. People do follow Hashtags & they are a great way to get your posts seen by a different audience.

Enjoy sharing your French Trimmed Lamb Racks with friends & family, it is always great see a happy face after great food, we look forward to seeing your homecooked results online!

Sherwood Foods Hashtags:

#frenchedlamb #lambracks #swf_lamb #ourbrandisapromise #moremeatfym