From animals raised and pastured on Australian land, this elegantly ‘French-trimmed’ rack of lamb is tender, flavourful and easy to cook : the perfect centrepiece for a special meal.
Being frenched and capped on means that the rib bones are exposed, but there is just enough fat left on the meat to protect it during roasting and add great flavour.
How to eat?
After months of trying differents cheeses, cold cuts, wines, sweets, you are officialy a Cheese Master!
To show you our gratitude and that you are very special to us, this special VIP rank gives you an exclusive access to the Shop at the Monthly Offer’s price, for a period of one year!
We may also provide you with other benefits along the way, like invitation to our private events and tastings.
Your Cheese Club Team