Bone in French Racks

Simunovic
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Bone in French Racks

Simunovic

Product Specifications

Units Per Case
8 units
Weight Per Unit
2.26 lbs
Weight Per Case
18 lbs
Form
Frozen
Shelf Life
3 years
Store Temperature
-18ºC
Units Per Case
9 units
Weight Per Unit
2.35 lbs
Weight Per Case
18 lbs
Form
Frozen
Shelf Life
3 years
Store Temperature
-18ºC
Units Per Case
6 units
Weight Per Unit
3 lbs
Weight Per Case
18 lbs
Form
Frozen
Shelf Life
3 years
Store Temperature
-18ºC
Units Per Case
Weight Per Unit
Weight Per Case
Form
Frozen
Shelf Life
3 years
Store Temperature
-18ºC
Units Per Case
Weight Per Unit
Weight Per Case
Form
Frozen
Shelf Life
3 years
Store Temperature
-18ºC
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Product Details

Description

Experience the epitome of gourmet excellence with our Bone in French Rack sourced from the isolated terrains of Magallanes, Chile. This free-range, pasture-raised lamb enjoys a diet of pure Patagonian grass, ensuring a flavor profile that is both intense and tender. Ideally packaged for maximum freshness, this rack promises a culinary delight every time.

Culinary Notes

A premium cut prized for its presentation and flavor, the French Rack is excellent for fine dining experiences, often served as lamb lollipops or as an entire rack for a show-stopping centerpiece.

Preparation Notes

To bring out the natural flavors, season with rosemary, garlic, salt, and pepper. Either roast to achieve a crispy outer layer or grill for a smoky finish.

Ingredients & Allergens

Magellanic Grass-Fed Lamb

Species

Magellanic Grass-Fed Lamb

Awards

About Frigorífico Simunovic

Frigorífico Simunovic today is the largest and modern processor and cold storage plant of Chile with 24 thousand square metres of constructed plant in 7.5 hectares of Patagonia on the shores of the Strait of Magellan. The live lambs and cattle are transported directly from the farms in purpose adapted trucks and received at the plant by personnel of the Servicio Agricola y Ganadero (SAG) who certify the origin and good sanitary condition. The animals are rested in covered yards before beginning to be processed. Prominent controls within the process are carcass classification, high voltage electrical stimulation, time and temperature in chillers and packaging processes until final despatch. Highly qualified personnel carry out these processes in the cutting area, obtaining products of high quality either chilled or frozen according to the clients’ requirements.

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What Makes Our Patagonian Lamb Truly WorldClass?

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