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This Red Label ( Label Rouge ) and IGP certified lambs are exclusively milk fed from their mothers. They spends most of their time in the sheepfold or outside with their mothers. The ewes spend a minimum of 8 months in the pasture, and most of them go to summer pastures. The rack of lamb is one of the most cooked cuts, after the leg of lamb and the mouse. Appreciated for its softness and its taste, this roast with ribs can be prepared in many ways…
The ribs can be cooked separately or in a single piece called the rack of lamb. These are the uncovered ribs, the prime ribs or the second ribs. Gourmets particularly appreciate the rack of lamb for its flavor (the bone adds taste!). Our recommendation to cook it:
Store in your refrigerator. Shelf life is 2 weeks from arrival.