Rack of Lamb is a meaty treat from the best part of the lamb. Our 8-bone grass-fed Rack of Lamb Roast gives you the mild, buttery flavor that makes it the most popular cut. Roast it, grill it, cut it into chops — however you prepare it, it's a crowd pleaser. It's also free of any added hormones and antibiotics. Taste it once and you'll make it a tradition at your table.

  • Each 8-bone rack serves 2-3
  • Tender, delicious and available year-round
  • Meatier on the bone than imported lamb, making it a great value
  • Nutrient-rich to easily fit into a healthy lifestyle
  • USDA inspected for wholesomeness
  • Easy to prepare using simple methods that best enhance the lamb's succulent natural flavor
  • Free Kansas City Steak Book included with each order. Get expert cooking directions, steak grilling times, tips, recipes and more


Thaw rack of lamb in refrigerator for one day.

Remove lamb from packaging and place rack in a foil lined roasting pan.

Roast in 325°F oven until the meat thermometer registers 145°F for medium rare (about 55 to 65 minutes) or 160°F for medium (about 1 to 1 ¼ hours).

Note: Lightly brush lamb with olive oil and season with salt, pepper and crushed rosemary or favorite herb.


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