The best lamb chops I’ve ever purchased always come from Sam’s Club. They’re always fresh and reasonably priced.

This is great two rack were in the package making the price per rack very reasonable

I buy these racks of lamb often and they are delicious. This time the lamb was definitely spoiled. The smell was so bad I had to return it and air my house out.

Not sure what happened but when I went to open the lamb rack, the most rancid smell came from it and I had to throw the whole thing away. Last time buying packaged lamb rack. Better to buy from the deli.

This rack of lamb was excellent and while I purchased 2 pkgs. I could easily have served 4 with just 1 pkg. There were 16 ribs to a pkg and the meat was more than ample and the taste superb.

I enjoy cooking rack of lamb. These racks do not demonstrate the best frenching technique, however, they are generally quite tasty cooked to medium rare. Almost without exception they deliver a quality meal.

Always moist and tender

Very fresh, great taste

These are pretty big racks compared to frenched lamb rack you'd find elsewhere, say like Sprouts. They are delicious and full of flavor. As another reviewer mentioned, they are not Frenched neatly as they should, so I have to do a little clean up myself with a sharp boning knife. That's okay, I take that time to trim off any excess fat. Don't like that gamey, barnyard taste associated with lamb? Don't cook it more than medium rare! My favorite preparation method is to coat the rack with 100% avocado oil then thoroughly rub with herb mix, smoke the rack with a chunk of hickory at 225° until internal temperature reaches 115°, then quickly sear it off at 500° for 90 seconds meat side down, 30 seconds on each ends and then let rest for 5 minutes. Slice into individual chops and serve with saffron rice and a slightly chilled glass of Pinot Noir!

Lamb is much more expensive than sheep but this "Lamb rack" I bought last year (for Easter) was humongous and almost 70% of it was fat. I grew up in southern Europe where lambs can range between 25% to 38% in fat (mainly due to age) and I had never in my life come across such a horrible quality meat. What I have found is that the type of sheep (breed) Australia & New Zealand raise are big and fatty (over 65% fat) that truly makes a huge difference in taste. Even American-raised sheep breeds are of better quality than Australia's & N. Zealand's. And please understand, you are buying sheep meat not lamb - it is such a rip-off !