Lamb from the Canterbury region of New Zealand. It is located in the central-eastern part of the South Island.
Canterbury is a prime place for rearing lamb. This is accredited to its rich, river-drained soils and mild climate with plenty of sunshine. This allows grass to grow all year round so flock are free to graze throughout the year. The animals are happy, healthy, and produce some of the best-tasting meat in the world.
Apart from a full flavour and fine texture, Canterbury Lamb also has a healthy advantage. The happy, healthy lambs are power packed with nutrients. It has one of the best source of iron, and is also a vital source of protein, B vitamins, essential minerals and zinc. Not to mention that, this low in calories and high in protein lamb creates a satisfying meal that helps us feel full for longer period.>Air-flown straight from the lust green pastures of New Zealand to you.
Lamb rack is rib end of loin, consisting of numerous ribs together, chinned (back bone removed) for easy carving between ribs. Most tender part of the lamb. Frenched rack has rib bones trimmed and cleaned of the meat down, close to the meaty eyes of the loin. Fat covers has been trimmed, giving a very lean piece of meat. Excellent piece of meat for grilling and roasting in the oven. Tandoori lamb rack is another great option.
Cooking & Preparation
It is a very tender and lean part of the meat, needing only brief cooking. Apply some black pepper and salt after roasting or barbequing to enjoy the succulent taste of the lamb. Best served rare or medium-rare as overcooking tend to make the lean meat dry. Marinade with your favourite recipe or simply use salt, black pepper, and rosemary!
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