Our New Zealand Lamb Rack – sustainably grass-fed for mild flavour and tenderness – gets frenched (bones cleaned), rubbed with minced garlic, chopped fresh rosemary, olive oil, salt and pepper, then roasted at 200°C for 20-25 minutes to medium-rare 57°C internal. Resting allows juices to redistribute for ultimate moistness.

Classic elegant roast highlighting NZ lamb’s quality with herbal crust. Slice between bones for stunning presentation; serves 2-3 per rack with pure, savoury richness in every rosy chop.