Thai Lamb Rack – Frenched, Cap On

Thai Lamb Rack – Frenched, Cap On is a tender premium cut with the rib bones cleanly exposed while the cap muscle is retained.

Our lambs are currently naturally lean, so the rack carries very little surface fat even though it is correctly classified as cap on. Cap specification refers to the retained muscle, while surface-fat trim is a separate characteristic.

Ideal for roasting whole, grilling, or slicing into individual cutlets. Season simply and cook carefully to keep the lean meat juicy, then rest before serving.

Pasture-raised White Dorper × Santa Inês crossbred lamb, 100% born and raised at Black Sheep Farm No.5 in Nakhon Ratchasima, Thailand, and vacuum packed for freshness. The photograph and listed weight relate to the actual available pack.