raw New Zealand lamb rack.

Raw lamb rack typically lasts 3 to 5 days in the refrigerator if kept in its original packaging or tightly wrapped.

Look for meat that is fine-grained and pinkish-red with firm, white fat. Avoid meat that looks grey or has yellowing fat.

Lamb loin chops or a rack of veal are the best substitutes. For a different flavor profile, a pork rib roast can also work.

Frenching is a preparation technique where the fat and meat are stripped from the rib bones, leaving them exposed for an elegant presentation.

Yes, it freezes very well. Wrap it tightly in plastic wrap and then foil or a freezer bag to prevent freezer burn.

For a medium-rare finish, remove the lamb from the heat when it reaches an internal temperature of 135°F (57°C); it will rise to 145°F (63°C) while resting.

Yes, New Zealand lamb is typically grass-fed, resulting in a smaller, leaner cut with a more pronounced, slightly gamey flavor compared to grain-fed American lamb.

Do not wash the meat. Simply pat it dry with paper towels to ensure a good sear. Remove any excess silver skin if it hasn't been trimmed.

Lamb pairs excellently with garlic, rosemary, thyme, mint, Dijon mustard, and balsamic reductions.