Lamb grass fed frenched trim rack, cap off ( 100mm/50mm )

Irish Frenched Trim Rack
The Irish Frenched trim rack is a premium lamb cut renowned for its delicate flavour, tenderness and impressive presentation. Meticulously and hand-trimmed to expose the rib bones, this cut exudes elegance, making it an excellent choice for special occasion dining. Sourced from lambs raised on the lush, nutrient-rich pastures of Ireland, the quality of the meat reflects the benefits of traditional Irish farming. The natural, grass-based diet and year-round temperate climate result in lean yet succulent meat with a subtly sweet flavour profile that will delight even the most discerning palate.

Characteristics

Irish lamb is celebrated for its natural flavour and tenderness. Reared on the verdant, nutrient-rich pastures of Ireland, the quality of the meat is a testament to the pristine environment. The Frenched rack is derived from the rib section of the lamb, specifically the best end of the loin. This cut includes the rib bones, which are carefully frenched, giving it a clean and elegant appearance. The nutrient-rich grass-based diet contributes to a more intense flavour and marbling, delivering a truly exceptional gastronomic experience. The product is vacuum-packed to preserve freshness.

Health Benefits

Irish lamb is a wholesome choice, packed with essential nutrients such as protein, iron and zinc. It also contains omega-3 fatty acids, which contribute to heart health. The natural diet and humane farming practices ensure that the lamb is free from artificial additives, offering a healthier alternative for consumers.

Cooking Tips

Follow these simple steps to achieve the perfect Irish Frenched trim rack:

1. Preparation
   ● Remove the meat from the refrigerator and allow it to come to room temperature for even cooking.
   ● Pat dry with paper towels to promote a golden-brown crust during roasting.

2. Seasoning
   ● Create a flavourful rub using garlic, rosemary, thyme, salt and pepper. For extra richness, brush with olive oil or softened butter.

3. Roasting
   ● In the oven: Preheat oven to 190°C. In a hot skillet, sear the meat on all sides until golden brown, then transfer to the oven and roast for 20-25 minutes, or until the internal temperature reaches 57°C (medium-rare) or 63°C (medium).
   ● On the grill: Place the rack fat-side down on a preheated grill over medium-high heat. Grill for 6-8 minutes per side, then move to indirect heat to achieve the desired doneness.

4. Resting
   ● Allow the cooked meat to rest for 10-15 minutes, allowing the juices to redistribute for a tender, flavourful result.

5. Serving
   ● Carve the rack into individual ribs and serve with roasted root vegetables, creamy mashed potatoes or a vibrant mint sauce for a classic accompaniment.

Indulge in the unparalleled flavour and tenderness of Irish grass-fed Frenched rack, bringing a taste of Ireland to your table!

Producer Information

Kepak is a family-owned, innovative food company. The founder, Noel Keating, opened Keatings butcher shop in 1966. Since then, Kepak has grown significantly, building on the trust of suppliers and customers to deliver quality meats, nutritious innovations and tasty products.
From humble beginnings as a small Dublin butcher shop, Kepak has evolved into an international, multi-faceted food innovator. Over 5,000 people work for the company, operating in 43 countries, providing fresh meats, successful brands and on-trend food innovations to our customers.
We partner with over 28,000 farms and farming families, supporting fair trading, knowledge sharing and sustainability initiatives to protect our land for future generations.

Storage

Between 0°C and +4°C

Distributor

Velká Pecka s.r.o.
Karolinska 654/2, 187 00 Prague 8 - Karlín
186 00 Prague 8 – Karlín
Czech Republic

Product Information

The information provided on this product is for preliminary information purposes only, and upon receipt of the product, you should refer to the product label for final information.