Domestic Lamb
A fantastic nuance on the most sophisticated menu. Only the freshest domestic western range lamb available in the United States. Heavy loins and racks are our specialty. Once again our supplier partnerships and confidence in the product provide a cutting edge for our customers.
Cuts:
Frenched Racks Cap On
Loin Chop Close Trim, Frenched Racks, California Cleaned
Loin Chop E/E 1″ Tail, French Rib Chop, California Cleaned
Leg Frenched Semi-Bnls, Frenched Rip Chop
Leg Steak, Loin Brt Special Trim
Stew Meat
Loin Chop Ready 1×1
Australian Lamb
Australian Lamb products are easy and economical to use, and always of consistent taste and tenderness. With a range of custom cuts — from frenched rack to boneless legs—we satisfy a wide variety of menu requirements and cooking styles, from simple to sophisticated.
Cuts:
Frenched Rack, 17/up
Bnls Loin Eye, 6/8oz
Mini Frenched Rack, 8/11oz
You can test for doneness by simply prodding the lamb with your finger: When it has a springy but firm texture and is moderately juicy, the lamb is done. The firmer the feel of the meat, the more well-done it is.
Most people prefer lamb when it’s medium-rare or medium, but lamb is also delicious when cooked well-done. Whichever way you prefer, here’s a handy guide to use when cooking Australian lamb:
| Rare: | 120-130°FInternal appearance very red; very moist with warm juices | 20-25 min./lb. at 360°FPlus 8-10 min. resting | Soft |
| Medium-rare: | 130-140°FInternal appearance lighter red; very moist with warm juices | 25-30 min./lb. at 360°FPlus 8-10 min. resting | Soft, slightly spongy and springy |
| Medium (with a touch of pink): | 140-150°FInternal appearance pink red color; moist with clear pink juice | 30-35 min./lb. at 360°FPlus 8-10 min. resting | Slightly firm and springy |
| Well-done: | 150-165°FInternal appearance no pink or red, slightly moist with clear juices | 35-40 min./lb. at 360°FPlus 8-10 min. resting | Firm |