The Story
A lamb rack from Lumina — New Zealand's premium lamb programme, developed over 15 years of selective breeding and finished for a minimum of 35 days on specially cultivated chicory and clover forage. The rack is the first eight ribs adjacent to the loin, well-trimmed with the fat cap over the eye left on. It is one of the most tender cuts on the carcass and, from Lumina, one of the most consistently impressive roasting joints you can buy.
The chicory and clover finishing diet is what develops the fine intramuscular micro-marbling that defines Lumina lamb. The result is meat that is sweeter, more delicate, and more tender than standard lamb, with a mild, refined character and none of the heaviness that can come with a fattier cut. The fat cap over the eye bastes the meat as it roasts, keeping it juicy and adding flavour, while the micro-marbling through the eye itself means the tenderness goes all the way through.
Lumina Lamb behaves differently from regular lamb in the kitchen. It retains its shape better, shrinks less during cooking, and is more forgiving if you overshoot by a few minutes. The rack is best served rare to medium-rare — pink and juicy at the centre — but it will still be tender and enjoyable at medium. Roast it whole for a centrepiece, or slice between the bones into individual cutlets and pan-fry.
Lumina lambs are free-range, grass-fed year-round on New Zealand pasture, individually EID tagged, and raised on select family farms. Ultra rapid frozen for freshness.
Producer: Lumina Lamb, New Zealand
Ingredients: Lamb (rack)
Storage: Store frozen. Defrost in the refrigerator for 24 hours before cooking. Once defrosted, use within 2 days.
Net: 625g±
Details & Craftsmanship
Every detail has been carefully considered to bring you the perfect product.
Description
A lamb rack from Lumina — New Zealand's premium lamb programme, developed over 15 years of selective breeding and finished for a minimum of 35 days on specially cultivated chicory and clover forage. The rack is the first eight ribs adjacent to the loin, well-trimmed with the fat cap over the eye left on. It is one of the most tender cuts on the carcass and, from Lumina, one of the most consistently impressive roasting joints you can buy.
The chicory and clover finishing diet is what develops the fine intramuscular micro-marbling that defines Lumina lamb. The result is meat that is sweeter, more delicate, and more tender than standard lamb, with a mild, refined character and none of the heaviness that can come with a fattier cut. The fat cap over the eye bastes the meat as it roasts, keeping it juicy and adding flavour, while the micro-marbling through the eye itself means the tenderness goes all the way through.
Lumina Lamb behaves differently from regular lamb in the kitchen. It retains its shape better, shrinks less during cooking, and is more forgiving if you overshoot by a few minutes. The rack is best served rare to medium-rare — pink and juicy at the centre — but it will still be tender and enjoyable at medium. Roast it whole for a centrepiece, or slice between the bones into individual cutlets and pan-fry.
Lumina lambs are free-range, grass-fed year-round on New Zealand pasture, individually EID tagged, and raised on select family farms. Ultra rapid frozen for freshness.
Producer: Lumina Lamb, New Zealand
Ingredients: Lamb (rack)
Storage: Store frozen. Defrost in the refrigerator for 24 hours before cooking. Once defrosted, use within 2 days.
Net: 625g±
