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Frigorífico Simunovic · Chile
Our lamb comes from Frigorífico Simunovic in Chile's Magallanes region, at the southern tip of Patagonia. The flocks graze freely across native grassland at very low density, with cold winds, clean water and almost no people. That slow, natural life makes the meat clean, mild and slightly sweet: nothing like the gamy lamb many people expect.
We import it direct and supply the same racks to restaurant kitchens. Each rack is frenched and frozen at peak, then shipped on dry ice.
Thaw in the fridge for 24–48 hours. Season well, sear fat-side down until golden, then roast at 425°F for 15–20 minutes. Pull at 130°F for medium-rare and rest 10 minutes before carving into chops. Rosemary, garlic and a spoon of salsa verde are all it needs.
Gaminess comes mostly from age and diet. These lambs are young and graze native grasses at low density, which gives a cleaner, milder flavor.
One rack (about 1.5–2 lb) serves 2–3 people. Two racks serve 4–6, or make a dinner party centerpiece.
130°F after resting is medium-rare, the way chefs serve rack of lamb. The USDA recommends 145°F.
Yes. The lambs are pasture-raised on open Patagonian grassland for their whole lives.
