About This Cut
Our Ontario Lamb Rack is a premium cut known for its tenderness, delicate flavour, and beautiful presentation. Sourced from high-quality lamb raised in Ontario, it features perfectly trimmed bones and naturally tender meat with fine marbling that keeps it juicy while developing a delicious caramelized crust when cooked.
How to Cook It
- Remove from the fridge 30–40 minutes before cooking; pat dry and season.
- Sear in a hot, oiled pan, fat-side down first, until browned on all sides (about 5–6 minutes total).
- Transfer to a 200°C/400°F oven and roast until your target internal temperature is reached.
- Rest 5–10 minutes tented in foil before slicing into chops.
Safe Internal Temperature
| Doneness | Internal Temp |
|---|---|
| Medium-rare (minimum recommended) | 63°C / 145°F |
| Medium | 71°C / 160°F |
| Well done | 77°C / 170°F |
Use a digital meat thermometer inserted into the thickest part, away from the bone. (Source: Health Canada safe cooking temperature guidelines.)
Chef's Tip
Ask us to French the rack if you want that clean, restaurant-style bone presentation.
A cooking guide from HQ Meats.
