A Frenched Rack denuded cut have all surface fat removed, trimmed, and cleaned of meat down close to the eye of the loin. This is a flavorful, tender cut. Grill this cut delicately watching for flare-ups and be careful since the bones will crack easily. 

Lamb

Lamb is a staple in Mediterranean diets, believed to be one of the healthiest diets in the world because of its ability to lower the risk of cardiovascular disease. Lamb is a valuable source of protein, minerals, and many B-group vitamins including niacin, thiamin, and riboflavin. It is lean and low in cholesterol compared to other animal proteins, and 50% of the fat in lamb is mono-unsaturated (one of the good fats).

Lamb provides two times more iron than chicken or pork and six times more iron than fish. The protein contains the essential amino acids needed for building muscle and also assists in maintaining healthy organs and body tissue while boosting metabolism, slowing digestion, and decreasing hunger.

Top Paddock Lambs are second cross British and European breeds chosen for their sturdy frame, excellent meat distribution across the carcass, and the eating quality of their meat.

The animals have been allowed to graze freely on some of Australia’s finest natural pastures of clover and ryegrasses, resulting in a deliciously subtle flavor.

The lambs are processed between 8 to 12 months of age, the best age for producing tasty and versatile meat. All our lambs are raised without the use of additional chemicals, antibiotics, or hormones.

Sustainably Farmed

Top Paddock lambs are all grass-fed free-range animals sourced from Southern Australia where there are ample fresh water and native pastures, making it the ideal environment for grazing and farming.

Our farmers take great care to preserve the land they raise Top Paddock Lambs on.

The pastures in this region are packed with minerals and fiber providing the perfect natural conditions for growing world-class lambs and delivering excellent eating quality.

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