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Butcher's Guide

Marinated Lamb Rack

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Weight: 500g


Frozen Australia, Singapore Grass Fed Bake, Barbecue, Grill, Pan Sear
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Our Australian Lamb Rack is prepared from quality Australian lambs which are grass-fed, pasture-raised and packed with natural goodness. Portioned in 1cm thickness for optimal gastromical experience.

Processed in Singapore

100% Fresh and Frozen. The natural colour and the weight of the actual products may be slightly different from those shown on site.


Marination Ingredients:

  • Yoghurt
  • Thyme
  • Bay leaves
  • Peppercorn
  • Salt
  • Onion
  • Garlic

Suggested cooking method: Barbeque grilling, pan sear, oven bake.



Marinated Herb Lamb Rack Recipe

Cook time: 35mins


  • 1pc 500g Marinated Lamb Rack
  • 1 teaspoon peanut or canola oil


  1. Preheat oven to 200°C, meanwhile, on a hot lightly oiled skillet, fats side down sear until golden brown.
  2. Wrap the exposed rib bones in a foil so they don’t burn. Line foil on a roasting pan and place the lamb rack bone side down (fat side up).
  3. Place the roast in the oven roast for 10 minutes (longer if roasting more than one rack), or until the surface of the roast is browned evenly.
  4. Then lower the heat to 160°C. Cook for 10-20 minutes longer if you are roasting more than one rack, and how rare or well done you want your lamb), until a meat thermometer inserted into the thickest part of the meat 45°C on a for rare or 55°C for medium rare. Remove from oven, cover with foil and let rest for 15 minutes.
  5. Cut the lamb chops away from the rack by slicing between the bones. And Serve!

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