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Carré d'agneau du Québec
Carré d'agneau du Québec
Carré d'agneau du Québec
Carré d'agneau du Québec
Carré d'agneau du Québec
$154.00

Rack of lamb from Quebec

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Only left in stock

Rack of lamb from Quebec

- 2.3 kg box, 6 frozen and individually vacuum-sealed racks of lamb

Our magnificent rack of lamb is the ideal dish to serve when you have guests over for dinner. Sophisticated, it is characterized by its enormous size and incredible aroma in addition to being a local Quebec product. Rack of lamb is, without a shadow of a doubt, the perfect meal to offer at your next evening, during a moment of celebration or for your next special occasion.

The classic method of preparing rack of lamb is to elegantly expose the bones, a process known as "trimming the lamb." In the case of ours, we have already taken care of decorating it for you so that you benefit from its sublime presentation without having to delve into the steps that lead to it. As for cooking, place them on the barbecue and enjoy a rack of lamb that is pink and juicy on the inside with a caramelized crust with a smoky taste on the outside.

You can also brown the square in a hot pan and then put it in the oven to roast it. The ideal cooking for lamb is rare, but any cooking is also suitable, without exceeding “medium” cooking. Once the desired doneness is reached, cover the rack of lamb with aluminum foil without tightening it too much at the ends and let it rest for 5 to 10 minutes before cutting to preserve its delicious juices. Top off this upscale meal with a bed of risotto or a grain salad if you're looking for a healthier alternative and finally, roasted vegetables.

Each box contains 2.3kg of individually vacuum sealed racks of lamb representing 6 racks per box.

Cooking mode

Thaw before cooking, either the day before in the refrigerator or in cold water for 30 to 35 minutes.

  1. Degrease the rack of lamb and clean the bones.
  2. Cover the bones with foil.
  3. Preheat the oven to 350°F
  4. On a frying pan, on medium-high power and sear the meat for about 2 minutes on each side. Remove and let cool.
  5. Transfer the lamb to a baking sheet and roast in the oven until the internal temperature reaches 145°F. Cook for at least 15 minutes for medium-rare cooking.  Adjust according to desired doneness and thickness of the meat.
  6. Reduce heat to low. Continue cooking for 10 to 12 minutes. Let rest for 5 minutes, covering with foil, before serving.
  7. Remove from oven and cover with foil. Leave to rest for 5 to 10 minutes before cutting and enjoying.

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