This is not simply lamb, this is TE MANA LAMB.
TE MANA LAMB has emerged from an unprecedented 10-year programme with lambs specifically bred in the New Zealand high country for better health. The project discovered a sheep with a different type of fat, an intramuscular fat, higher in Omega-3 with marbling on a micro‐scale similar wagyu.
As a home chef of Eat The Kiwi, you are the first in the world to have direct access to this.
You could cut this rack into chops and pan fry or roast whole in the oven. If you're roasting whole, rub with olive oil and salt first - because TE MANA LAMB consists of 'good fats' (omega 3 and polyunsaturated fats), the cap is thin and crisps up well!
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