North Star Sheep Farm
Maine Pasture-Raised Rack of Lamb
Each rack has 8 rib bones - avg weight 2 lb. (Serves 2-4)
TEMPORARY LIMIT 2 PER CUSTOMER
Frenched Rack of Lamb is so elegant. Perfect for entertaining. Tender oven-roasted rack of lamb, seasoned with rosemary, thyme, garlic, salt and freshly ground pepper, and slathered with olive oil.
"I roasted this delicious lamb Moroccan-style, with cardamom, cinnamon and an apricot glaze. Sweet, savory and succulent! Tender as anything! Some of the best lamb I've enjoyed! DEFINITELY recommend!" - Chris Radtke, Bath, Maine
We are excited to be partnering with North Star Sheep Farm in Windham, Maine. Lisa and Phil Webster have been raising sheep for 34 years. Their lamb is served in some of the top restaurants in New England - contributing to their well-earned reputation for the best lamb in the Northeast US.
- Each package has 1 "Frenched" Rack of Lamb with 8 rib bones
- 4 servings
- Pasture raised at North Star Sheep Farm in Windham, Maine
- Grass fed - supplemented with whole oats and barley
- All Natural - No Antibiotics - No Hormones
- USDA inspected
- Hand cut and trimmed
- Flash Frozen and Wrapped In Air-Tight Cryovac - Will Last 12 Months In Your Freezer
Phil and Lisa Webster have been raising sheep in Maine since 1984. Both sides of their families have a long history of sheep farming in Maine - going back to before 1900.
The North Star name is recognized nationally for the outstanding quality and flavor of its lamb. Top restaurants throughout Maine and New England serve lamb from North Star. The Websters are leaders in promoting sustainable, humane, diversified agriculture in Maine and beyond.
(Learn more about North Star in this video.)
Don't be intimidated about cooking Rack of Lamb - it's surprisingly straight-forward.
This recipe is our go-to for Rack of Lamb.
Cooking tips from Phil Webster of North Star Sheep Farm:
How do you know when lamb is done?
- Don’t guess and don’t cut into the meat to check doneness — use a good meat thermometer.
- Remove lamb from cooking heat when the thermometer reads 5-10° less than desired temperature.
- Let lamb rest before serving to allow juices to settle: 5 minutes for thin cuts, 20 minutes before carving roasts.
- To ensure lamb remains safe throughout cooking, the USDA recommends cooking ground lamb to a safe minimum internal temperature of 160F as measured on a food thermometer. Other cuts, including roasts and chops, should be cooked to at least 145F (medium-rare).
What is a Frenched lamb rack?
Frenched rack of lamb is when the fat and meat is removed from the bones, which makes for a prettier presentation.
Is rack of lamb the same as lamb ribs?
Lamb chops or cutlets are the most expensive cuts of lamb, but are incredibly delicious and tender. They are taken from the ribs of the lamb and cooked individually. When a number of them are left together and cooked as a whole, they're called a rack of lamb.
Does Lamb get more tender the longer you cook it?
It depends on the cut. If you cook a lamb shank low and slow, it will become more tender as long as you don't let it dry out. A lamb chop, on the other hand, will reach optimum tenderness at medium rare. After that it will become tougher as it cooks.
When I first met Lisa and Phil Webster, the owners of North Star Sheep Farm, I realized almost instantly - they knew sheep. Raising sheep and selling lamb was not some hobby of theirs. They know sheep like Bill Belichick knows football. They've been raising sheep for 35 years and producing lamb that's been widely acclaimed as "the best."
They've earned their reputation. Top chefs at top restaurants throughout New England offer North Star Sheep Farm lamb on their menus. For years, North Star Sheep Farm lamb was exclusively sold at Whole Foods throughout the region.
For me, the ultimate test was taking home a couple of their Loin Lamb Chops for a personal test.
Well, it was they were the best lamb chops I've ever had. A wonderful, fresh flavor that was unique and delicious.
I am happy to be able to share another wonderful Maine-farm-raised meat with our customers.
Free shipping on orders $99 and above. $14.95 under $99.
We ship to 34 states - AL, CT, DE, DC, FL, GA, IL, IN, IA, KS, KY, LA, ME, MA, MD, MI, MN, MS, MO, NH, NJ, NY, NC, OH, OK, PA, RI, SC, TN, TX, VA, VT, WV, WI.
Your order is shipped to you in eco-friendly insulated packaging (not styrofoam!). We use ice blankets and dry ice to insure your meat arrives in perfect condition.
Additional details about shipping and delivery HERE.