"The Meat Man of Manhattan Since 1911"

Schatzie the Butcher

Colorado Rack of Lamb

The classic rack of lamb is universally appealing and makes a magnificent presentation for any special occasion. In addition to an impressive table presentation, the structure of the rack makes it one of the easiest cuts to cook successfully. A light, silky layer of fat on one side and the row of bones on the other both flavor the tender rib eye and protect it from overcooking. Frenching a rack of lamb means removing the meat, fat and membranes that connect the individual rib bones, giving the rack a clean, elegant look.

  • Hand cut
  • Aged for 2 weeks to increase tenderness
  • Never frozen
  • Please click on Meat 101 to learn about the proper thermometer reading for rare, medium and well done
  • Our Leg of Lamb will serve about 5 to 6 people

Availability: In stock

$69.95

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