More Information
Price ₱ 1,799 per Kilo
Farmer Agneau
Package Type 2 racks/pack
Total Pack Weight 1.00 KG
Total Pack Price ₱ 1,799
In stock
Frenched Rack of Lamb

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Frenched Rack of Lamb

  • Farmer: Agneau
    • Agneau which is also the French word for “lamb” represents the very best in consistent quality and robust flavor with their meat products. To continuously provide their market with superior lamb products, Agneau works directly with their farmers to enable them to continue raising these premium quality lambs using environmentally-friendly and sustainable farming practices.
  • Know Your Meat:
    • Our New Zealand Lamb Frenched Racks are the ultimate crowd pleaser with tender, flavorful meat that can be cooked as a whole roast or cut into individual rib chops. Our products are also 100% Grass-fed and GMO-Free for naturally flavorful and delicious lamb. Not only is it a great looking cut, it is so tender and loaded with flavor: Perfect for entertaining, simple to make, visually impressive and absolutely delicious.
  • Cooking Tip:
    • Trim any fat from the lamb rack and carefully remove the silverskin with a sharp knife. Cutting off the silver skin (pearly white layer) makes the meat tenderer to eat and prevents it puckering up from cooking. Cooking and resting the rack whole before cutting results in a more succulent meat compared to cooking the cutlets individually.
  • Best Way to Cook:
    • Pan-searing & grilling.
  • Wine Pairing:
    • Lamb is a lot more delicate in flavor than most beef, so generally you can select lighter, more delicately flavored wines. Opt for more medium-bodied wines or bold reds with smoother tannin like Malbec, Syrah, Petite Sirah, Touriga Nacional and Petit Verdot.

    Lamb Racks With Garlic and Rosemary


    • 4 lamb racks (with 3 cutlets per rack)
    • 2 garlic cloves, sliced
    • 2 long sprigs fresh rosemary
    • 1 tablespoon honey
    • 2 tablespoons wholegrain mustard
    • 2 tablespoons mint sauce


    1. Preheat the oven to 200 degrees °C. Trim any excess fat from the lamb racks. Cut small slits in the top of the lamb with a small, sharp knife. Insert slices of garlic and small pieces of rosemary into the slits. Sit the lamb on a plate.

    2. Whisk together the honey, wholegrain mustard and mint sauce then brush over the lamb racks. Allow to marinate for 20 minutes in a cool place.

    3. Put the lamb racks into a baking dish and spoon on any sauce that may be left behind on the plate. Bake for 20 minutes for medium–rare, or until cooked to your liking, basting a couple of times during cooking with the honey mustard mixture.

    4. Remove from the oven and allow standing, covered, in a warm place for 10 minutes to allow the juices to be absorbed back into the meat. At this stage you can either cut the lamb into individual cutlets or leave the rack intact and serve as is.


    Roasted Rack of Lamb


    • 1/2 cup fresh bread crumbs
    • 2 tablespoons minced garlic
    • 2 tablespoons chopped fresh rosemary
    • 1 teaspoon salt
    • 1/4 teaspoon black pepper
    • 2 tablespoons olive oil
    • 1 (7 bone) rack of lamb, trimmed and frenched
    • 1 teaspoon salt
    • 1 teaspoon black pepper
    • 2 tablespoons olive oil
    • 1 tablespoon mustard


    1. Preheat oven to 450 degrees °F (230 degrees °C). Move oven rack to the center position.

    2. In a large bowl, combine bread crumbs, garlic, rosemary, 1 teaspoon salt and 1/4 teaspoon pepper. Toss in 2 tablespoons olive oil to moisten mixture. Set aside.

    3. Season the rack all over with salt and pepper. Heat 2 tablespoons olive oil in a large heavy oven proof skillet over high heat. Sear rack of lamb for 1 to 2 minutes on all sides. Set aside for a few minutes. Brush rack of lamb with the mustard. Roll in the bread crumb mixture until evenly coated. Cover the ends of the bones with foil to prevent charring.

    4. Arrange the rack bone side down in the skillet. Roast the lamb in preheated oven for 12 to 18 minutes, depending on the degree of doneness you want. With a meat thermometer, take a reading in the center of the meat after 10 to 12 minutes and remove the meat, or let it cook longer, to your taste. Let it rest for 5 to 7 minutes, loosely covered, before carving between the ribs.