Lumina Lamb Rack, Frozen, +/-650g

Exquisite Flavour of Halal Lumina Lamb Rack from New Zealand!

Our Lumina lamb racks, sourced directly from the lush pastures of New Zealand, are renowned for their exceptional flavour and tenderness. These lambs are raised in a pure, natural environment, which imparts a unique and delicate taste to the meat. Their flavour is rich, slightly sweet and beautifully balanced with a clean finish. Unlike some stronger gamey lamb varieties, Lumina lamb offers a mild yet complex profile with a subtle marbling that melts during cooking, enhancing juiciness and mouthfeel. The meat's natural umami depth makes it a standout choice for both everyday meals and special occasions. Additionally, Lumina lamb rack is halal certified, ensuring it meets strict Islamic dietary standards while delivering the same premium quality and flavour it's known for worldwide.

Cooking Suggestions: How To Cook Lumina Lamb Rack

• Oven roast: Seal in flavour with a high-heat sear, then slow-roast to desired doneness.
• Grill: Perfect for a smoky char and caramelised crust.
• Pan-sear: Quick and effective for smaller racks or portions.
• Sous vide: For precise temperature control and ultimate tenderness.

Serving Suggestions: What To Pair Lumina Lamb Rack With

• Herbs:Herb crust with rosemary, thyme, or mint.
• Sides: Garlic mashed potatoes or creamy polenta.
• Greens: Roasted seasonal vegetables like carrots, parsnips or Brussels sprouts.
• Sauces: Tart fruit-based sauces like redcurrant, cranberry or pomegranate reduction.
• Wines: A full-bodied red wine such as Syrah, Pinot Noir or Cabernet Sauvignon.

Origin: New Zealand

Weight: +/-650g

Storage: Keep frozen

Shelf life: For the best before, please see the packing details. Use within 2 days of thawing.

Please note: This product is halal certified and will arrive frozen. 

Cooking suggestions: Oven-roasting, grilling, pan-searing or sous vide.

Serving suggestions: Serve with herb crust (rosemary, thyme, mint), sides (mashed potatoes, creamy polenta), veggies (carrots, parsnips, Brussels sprouts). Pair with sauces (redcurrant, cranberry, pomegranate) and wines (Syrah, Pinot Noir, Cabernet Sauvignon).