Good quality

I had been buying lamb from the local grocery stores, not realizing that they were available at Sam's club. Typically what I was seeing was a lot of fatty cuts of lamb and when cooked had a gamey and strong quality about them. I saw these New Zealand Frenched Lamb Racks and the price was actually cheaper than what I had been paying at the local groceries, so I decided to give it a try. I found the quality of this lamb superb. The fat ratio was right in line with the cut making a very tender and tasty lamb pop when I cut and seperated them. I would recommend this product to anyone looking for restaurant quality lamb. You will not be disappointed.

I love that this is grass fed and non-GMO and the price is right. I either roast a whole rack after rubbing with fresh grated garlic and pepper, or cut it apart and grill the chops, using lemon infused olive oil and/or lemon pepper, and serve with jalapeno jelly instead of boring old mint jelly

We've been purchasing these racks of lamb for quite some time. It is by far my favorite meat to eat. Delicious! I highly recommend it! I like to season it with Season-all, garlic powder, black pepper, worcestershire sauce, and fresh rosemary....let it sit for a while then grill it. Serve with mint jelly. Yummy!! Can't beat it!!

molded

Was looking around in various stores for Rack of Lamb for Easter. I have always liked the Butcher selection at Sam's Club, so I decided to try the lamb. I was not disappointed. There was very little fat on the rack and the meat was tender. Will do it again!!!

Expired lamb

Love lamb

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 !

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!