Australian Lamb Rack (Cutlet, Frenched, Chilled) – 450–550 g (Approx. 4–5 pcs) Weight:450-550g and ripe fruit

and ripe fruit

where it is often used to make corned beef and pastrami

The wine’s freshness

These bones are often used to flavor soups

with a delicious combination of pork

Australian Lamb Rack (Cutlet, Frenched, Chilled) – 450–550 g (Approx. 4–5 pcs) Weight:450-550g and ripe fruitEither 4 or 5 lamb cutlets will be cut from a rack of lamb from Tasmania, Australia. Excellent when marinated with mixed herbs, olive oil and Himalayan salt. It can be sliced into individual cutlets and grilled or pan fried individually. Goes well when paired with a Pinot Noir from Burgundy, Oregon or New Zealand (preference of wine regions in that order).