{"product_id":"products-grass-fed-lamb-rack","title":"Grass-Fed Lamb Rack | Provenance Farm NJ","description":"\u003ch3\u003e\u003cstrong\u003e$32.99 lb. Final Charge will Depend on Product Weight\u003c\/strong\u003e\u003c\/h3\u003e\n\u003ch2\u003e\u003cstrong\u003eWhy You’ll Love It\u003c\/strong\u003e\u003c\/h2\u003e\n\u003cul\u003e\n\u003cli data-start=\"220\" data-end=\"262\"\u003eHeritage-breed lamb, domestically raised\u003c\/li\u003e\n\u003cli data-start=\"265\" data-end=\"303\"\u003e100% pasture-raised \u0026amp; grass-finished\u003c\/li\u003e\n\u003cli data-start=\"306\" data-end=\"356\"\u003eYoung lamb for superior tenderness \u0026amp; mild flavor\u003c\/li\u003e\n\u003cli data-start=\"359\" data-end=\"399\"\u003eNo antibiotics, no hormones from birth\u003cbr\u003e\n\u003c\/li\u003e\n\u003cli data-start=\"439\" data-end=\"470\"\u003eClean, nutrient-dense protein\u003c\/li\u003e\n\u003cli data-start=\"473\" data-end=\"516\"\u003eDelicious grilled, pan-seared, or roasted\u003c\/li\u003e\n\u003cli data-start=\"519\" data-end=\"561\"\u003eShips frozen\/uncooked for peak freshness\u003c\/li\u003e\n\u003cli data-start=\"564\" data-end=\"587\"\u003eSubscription eligible\u003c\/li\u003e\n\u003cli data-start=\"590\" data-end=\"606\"\u003eProduct of USA\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp data-start=\"608\" data-end=\"620\"\u003e\u003cstrong data-start=\"608\" data-end=\"620\"\u003eBest For\u003c\/strong\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli data-start=\"623\" data-end=\"658\"\u003eHome cooks \u0026amp; culinary enthusiasts\u003c\/li\u003e\n\u003cli data-start=\"661\" data-end=\"711\"\u003eMediterranean, Middle Eastern \u0026amp; European recipes\u003c\/li\u003e\n\u003cli data-start=\"714\" data-end=\"757\"\u003eWeeknight dinners + elevated entertaining\u003c\/li\u003e\n\u003cli data-start=\"760\" data-end=\"791\"\u003eKeto, paleo, whole-food diets\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp data-start=\"793\" data-end=\"815\"\u003e\u003cstrong data-start=\"793\" data-end=\"815\"\u003eStorage \u0026amp; Handling\u003c\/strong\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli data-start=\"818\" data-end=\"856\"\u003eFresh: Use or freeze within 3–5 days\u003c\/li\u003e\n\u003cli data-start=\"859\" data-end=\"899\"\u003eFrozen: Use within 1–2 days of thawing\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp data-end=\"565\" data-start=\"253\"\u003eElegant, tender, and beautifully balanced, the \u003cem\u003e\u003cstrong\u003eProvenance Farms\u003c\/strong\u003e\u003c\/em\u003e Lamb Rack is the cut chefs reach for when they want both flavor and presentation. Raised on open pasture and moved frequently to fresh forage, our lamb develops a clean, delicate sweetness and fine-textured muscle that showcases the terroir of regenerative grazing.\u003c\/p\u003e\n\u003cp data-end=\"747\" data-start=\"567\"\u003eWhether simply seasoned and roasted, crusted with herbs, or seared and finished in butter, the rack rewards confident cooking and carries beautifully to the table as a centerpiece.\u003c\/p\u003e\n\u003cp data-end=\"747\" data-start=\"567\"\u003e \u003c\/p\u003e\n\u003ch2 data-end=\"2393\" data-start=\"2366\"\u003e🔥 \u003cstrong data-end=\"2393\" data-start=\"2371\"\u003eCOOKING VARIATIONS\u003c\/strong\u003e\n\u003c\/h2\u003e\n\u003cp data-end=\"2442\" data-start=\"2395\"\u003e\u003cstrong data-end=\"2405\" data-start=\"2395\"\u003eGrill:\u003c\/strong\u003e\u003cbr data-end=\"2408\" data-start=\"2405\"\u003eIndirect heat → hard sear → rest\u003c\/p\u003e\n\u003cp data-end=\"2524\" data-start=\"2444\"\u003e\u003cstrong data-end=\"2465\" data-start=\"2444\"\u003eCast Iron Finish:\u003c\/strong\u003e\u003cbr data-end=\"2468\" data-start=\"2465\"\u003eRender fat gently → butter + herbs → baste till glossy\u003c\/p\u003e\n\u003cp data-end=\"2596\" data-start=\"2526\"\u003e\u003cstrong data-end=\"2547\" data-start=\"2526\"\u003eLow \u0026amp; Slow Roast:\u003c\/strong\u003e\u003cbr data-end=\"2550\" data-start=\"2547\"\u003e300°F first → flash at 475°F for final crust\u003c\/p\u003e\n\u003chr data-end=\"2601\" data-start=\"2598\"\u003e\n\u003ch2 data-end=\"2640\" data-start=\"2603\"\u003e🧑🍳 \u003cstrong data-end=\"2640\" data-start=\"2611\"\u003eCHEF TIPS \u0026amp; FOUNDER NOTES\u003c\/strong\u003e\n\u003c\/h2\u003e\n\u003cblockquote data-end=\"2874\" data-start=\"2642\"\u003e\n\u003cp data-end=\"2874\" data-start=\"2644\"\u003e\u003cstrong data-end=\"2657\" data-start=\"2644\"\u003eChef Tip:\u003c\/strong\u003e\u003cbr data-end=\"2660\" data-start=\"2657\"\u003eDon’t trim the fat cap — let it render. Pasture-raised lamb fat is clean, sweet, and carries the flavor of forage. Baste with butter during the final minutes to glaze the herbs and keep the crust from drying out.\u003c\/p\u003e\n\u003c\/blockquote\u003e\n\u003cblockquote data-end=\"3068\" data-start=\"2876\"\u003e\n\u003cp data-end=\"3068\" data-start=\"2878\"\u003e\u003cstrong data-end=\"2897\" data-start=\"2878\"\u003eFlavor Insight:\u003c\/strong\u003e\u003cbr data-end=\"2900\" data-start=\"2897\"\u003eRegenerative pasture produces lamb with finer grain and less gamey aroma than conventional lamb. Finishing with acidity (lemon, vinegar, yogurt) makes the flavor pop.\u003c\/p\u003e\n\u003c\/blockquote\u003e\n\u003cp data-end=\"3176\" data-start=\"3070\"\u003e\u003cstrong data-end=\"3088\" data-start=\"3070\"\u003eWine Pairings:\u003c\/strong\u003e\u003cbr data-end=\"3091\" data-start=\"3088\"\u003e✔ Syrah\u003cbr data-end=\"3101\" data-start=\"3098\"\u003e✔ Cabernet Franc\u003cbr data-end=\"3120\" data-start=\"3117\"\u003e✔ Northern Rhône blends\u003cbr data-end=\"3146\" data-start=\"3143\"\u003e✔ Dry rosé (summer grilling)\u003c\/p\u003e\n\u003ch2 data-end=\"395\" data-start=\"326\"\u003e\u003cstrong data-end=\"395\" data-start=\"331\"\u003eRecipe #1 — Herb-Crusted Lamb Rack (Classic + Crowd Pleaser)\u003c\/strong\u003e\u003c\/h2\u003e\n\u003cp data-end=\"468\" data-start=\"397\"\u003e\u003cstrong data-end=\"408\" data-start=\"397\"\u003eServes:\u003c\/strong\u003e 2–3\u003cbr data-end=\"415\" data-start=\"412\"\u003e\u003cstrong data-end=\"431\" data-start=\"415\"\u003eActive Time:\u003c\/strong\u003e 15 min\u003cbr data-end=\"441\" data-start=\"438\"\u003e\u003cstrong data-end=\"456\" data-start=\"441\"\u003eTotal Time:\u003c\/strong\u003e 35–40 min\u003c\/p\u003e\n\u003ch3 data-end=\"489\" data-start=\"470\"\u003e\u003cstrong data-end=\"489\" data-start=\"474\"\u003eIngredients\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cul\u003e\n\u003cli data-end=\"517\" data-start=\"492\"\u003e1 rack of \u003cem\u003e\u003cstrong\u003eProvenance Farms \u003c\/strong\u003e\u003c\/em\u003elamb (Frenched)\u003c\/li\u003e\n\u003cli data-end=\"537\" data-start=\"520\"\u003e2 tsp kosher salt\u003c\/li\u003e\n\u003cli data-end=\"566\" data-start=\"540\"\u003e1 tsp cracked black pepper\u003c\/li\u003e\n\u003cli data-end=\"592\" data-start=\"569\"\u003e2 cloves garlic, minced\u003c\/li\u003e\n\u003cli data-end=\"615\" data-start=\"595\"\u003e2 Tbsp Dijon mustard\u003c\/li\u003e\n\u003cli data-end=\"634\" data-start=\"618\"\u003e2 Tbsp olive oil\u003c\/li\u003e\n\u003cli data-end=\"666\" data-start=\"637\"\u003e2 Tbsp chopped fresh rosemary\u003c\/li\u003e\n\u003cli data-end=\"689\" data-start=\"669\"\u003e1 Tbsp chopped thyme\u003c\/li\u003e\n\u003cli data-end=\"707\" data-start=\"692\"\u003eZest of 1 lemon\u003c\/li\u003e\n\u003cli data-end=\"756\" data-start=\"710\"\u003eOptional: 1 Tbsp unsalted butter (for basting)\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch3 data-end=\"778\" data-start=\"758\"\u003e\u003cstrong data-end=\"778\" data-start=\"762\"\u003eInstructions\u003c\/strong\u003e\u003c\/h3\u003e\n\u003col\u003e\n\u003cli data-end=\"843\" data-start=\"782\"\u003e\n\u003cstrong data-end=\"793\" data-start=\"782\"\u003eTemper:\u003c\/strong\u003e Remove lamb from fridge 20–30 min before cooking.\u003c\/li\u003e\n\u003cli data-end=\"905\" data-start=\"847\"\u003e\n\u003cstrong data-end=\"858\" data-start=\"847\"\u003eSeason:\u003c\/strong\u003e Pat dry; season generously with salt + pepper.\u003c\/li\u003e\n\u003cli data-end=\"1026\" data-start=\"909\"\u003e\n\u003cstrong data-end=\"918\" data-start=\"909\"\u003eSear:\u003c\/strong\u003e Heat a heavy pan (cast iron) with olive oil.\u003cbr data-end=\"966\" data-start=\"963\"\u003eSear fat side down first until golden, then flip briefly.\u003c\/li\u003e\n\u003cli data-end=\"1110\" data-start=\"1030\"\u003e\n\u003cstrong data-end=\"1040\" data-start=\"1030\"\u003eCrust:\u003c\/strong\u003e Brush with Dijon and press the herb + lemon mixture onto the fat cap.\u003c\/li\u003e\n\u003cli data-end=\"1240\" data-start=\"1114\"\u003e\n\u003cstrong data-end=\"1124\" data-start=\"1114\"\u003eRoast:\u003c\/strong\u003e Transfer to oven at \u003cstrong data-end=\"1154\" data-start=\"1145\"\u003e400°F\u003c\/strong\u003e and roast \u003cstrong data-end=\"1178\" data-start=\"1165\"\u003e15–18 min\u003c\/strong\u003e or until internal temp reaches \u003cstrong data-end=\"1223\" data-start=\"1210\"\u003e130–135°F\u003c\/strong\u003e for medium rare.\u003c\/li\u003e\n\u003cli data-end=\"1300\" data-start=\"1244\"\u003e\n\u003cstrong data-end=\"1253\" data-start=\"1244\"\u003eRest:\u003c\/strong\u003e Let rest \u003cstrong data-end=\"1273\" data-start=\"1263\"\u003e10 min\u003c\/strong\u003e before slicing into chops.\u003c\/li\u003e\n\u003cli data-end=\"1375\" data-start=\"1304\"\u003e\n\u003cstrong data-end=\"1315\" data-start=\"1304\"\u003eFinish:\u003c\/strong\u003e Add flaky salt + lemon zest or a spoon of jus from the pan.\u003c\/li\u003e\n\u003c\/ol\u003e\n\u003cp data-end=\"1463\" data-start=\"1377\"\u003e\u003cstrong data-end=\"1395\" data-start=\"1377\"\u003eServing Ideas:\u003c\/strong\u003e roasted potatoes, wilted greens, risotto, polenta, or butter beans.\u003c\/p\u003e\n\u003cp data-end=\"1578\" data-start=\"1465\"\u003e\u003cstrong data-end=\"1479\" data-start=\"1465\"\u003eChef Note:\u003c\/strong\u003e\u003cbr data-end=\"1482\" data-start=\"1479\"\u003eThe crust adheres better if you don’t overload the mustard — thin layer is enough to glue herbs.\u003c\/p\u003e\n\u003chr data-end=\"1583\" data-start=\"1580\"\u003e\n\u003ch2 data-end=\"1654\" data-start=\"1585\"\u003e🌿 \u003cstrong data-end=\"1654\" data-start=\"1590\"\u003eRecipe #2 — Sumac, Garlic \u0026amp; Yogurt Lamb Rack (Mediterranean)\u003c\/strong\u003e\n\u003c\/h2\u003e\n\u003cp data-end=\"1718\" data-start=\"1656\"\u003eBeautiful for spring and summer; bright, acidic, and aromatic.\u003c\/p\u003e\n\u003cp data-end=\"1808\" data-start=\"1720\"\u003e\u003cstrong data-end=\"1731\" data-start=\"1720\"\u003eServes:\u003c\/strong\u003e 2–3\u003cbr data-end=\"1738\" data-start=\"1735\"\u003e\u003cstrong data-end=\"1754\" data-start=\"1738\"\u003eActive Time:\u003c\/strong\u003e 15 min\u003cbr data-end=\"1764\" data-start=\"1761\"\u003e\u003cstrong data-end=\"1779\" data-start=\"1764\"\u003eTotal Time:\u003c\/strong\u003e 1 hour (includes marinating)\u003c\/p\u003e\n\u003ch3 data-end=\"1829\" data-start=\"1810\"\u003e\u003cstrong data-end=\"1829\" data-start=\"1814\"\u003eIngredients\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cul\u003e\n\u003cli data-end=\"1846\" data-start=\"1832\"\u003e1 rack of \u003cem\u003e\u003cstrong\u003eProvenance Farms \u003c\/strong\u003e\u003c\/em\u003elamb\u003c\/li\u003e\n\u003cli data-end=\"1872\" data-start=\"1849\"\u003e2 cloves garlic, grated\u003c\/li\u003e\n\u003cli data-end=\"1897\" data-start=\"1875\"\u003e1 lemon (zest + juice)\u003c\/li\u003e\n\u003cli data-end=\"1911\" data-start=\"1900\"\u003e2 tsp sumac\u003c\/li\u003e\n\u003cli data-end=\"1931\" data-start=\"1914\"\u003e1 tsp kosher salt\u003c\/li\u003e\n\u003cli data-end=\"1960\" data-start=\"1934\"\u003e½ tsp cracked black pepper\u003c\/li\u003e\n\u003cli data-end=\"1979\" data-start=\"1963\"\u003e2 Tbsp olive oil\u003c\/li\u003e\n\u003cli data-end=\"2020\" data-start=\"1982\"\u003e½ cup plain Greek yogurt (for serving)\u003c\/li\u003e\n\u003cli data-end=\"2061\" data-start=\"2023\"\u003eOptional: fresh mint, dill, or parsley\u003c\/li\u003e\n\u003cli data-end=\"2083\" data-start=\"2063\"\u003e\u003cstrong data-end=\"2083\" data-start=\"2067\"\u003eInstructions\u003c\/strong\u003e\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong data-end=\"2100\" data-start=\"2087\"\u003eMarinate:\u003c\/strong\u003e Coat lamb with garlic, lemon zest, juice, sumac, oil, salt + pepper.\u003cbr data-end=\"2172\" data-start=\"2169\"\u003eMarinate 30–60 min (room temp is fine).\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong data-end=\"2227\" data-start=\"2218\"\u003eSear:\u003c\/strong\u003e Brown on all sides in a stainless or cast iron pan.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong data-end=\"2293\" data-start=\"2283\"\u003eRoast:\u003c\/strong\u003e Finish in a \u003cstrong data-end=\"2315\" data-start=\"2306\"\u003e400°F\u003c\/strong\u003e oven for \u003cstrong data-end=\"2338\" data-start=\"2325\"\u003e12–15 min\u003c\/strong\u003e until 130–135°F (medium rare).\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong data-end=\"2382\" data-start=\"2373\"\u003eRest:\u003c\/strong\u003e Let rest 10 min, slice into chops.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong data-end=\"2431\" data-start=\"2421\"\u003eServe:\u003c\/strong\u003e Dollop yogurt + herbs and drizzle olive oil over top.\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp data-end=\"2616\" data-start=\"2487\"\u003e\u003cstrong data-end=\"2500\" data-start=\"2487\"\u003eChef Tip:\u003c\/strong\u003e\u003cbr data-end=\"2503\" data-start=\"2500\"\u003eSumac is doing the acidity work — helps balance the sweetness of pasture-raised lamb fat without making it heavy.\u003c\/p\u003e\n\u003chr data-end=\"2621\" data-start=\"2618\"\u003e\n\u003ch3 data-end=\"2669\" data-start=\"2623\"\u003e🧑🍳 \u003cstrong data-end=\"2669\" data-start=\"2631\"\u003eChef Tips \u003c\/strong\u003e\n\u003c\/h3\u003e\n\u003cblockquote data-end=\"2872\" data-start=\"2670\"\u003e\n\u003cp data-end=\"2872\" data-start=\"2672\"\u003ePasture-raised \u003cem\u003e\u003cstrong\u003eProvenance Farms\u003c\/strong\u003e\u003c\/em\u003e lamb doesn’t need aggressive seasoning to “cover” flavor — it has sweetness and minerality you want to keep. Add acidity at the end (lemon, vinegar, yogurt) to make the finish brighter.\u003c\/p\u003e\n\u003c\/blockquote\u003e\n\u003cp data-end=\"2908\" data-start=\"2874\"\u003e\u003cstrong data-end=\"2908\" data-start=\"2874\"\u003eInternal Temps (for doneness):\u003c\/strong\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli data-end=\"2926\" data-start=\"2911\"\u003eRare: 120–125°F\u003c\/li\u003e\n\u003cli data-end=\"2972\" data-start=\"2929\"\u003eMedium Rare: \u003cstrong data-end=\"2955\" data-start=\"2942\"\u003e130–135°F\u003c\/strong\u003e ← ideal for rack\u003c\/li\u003e\n\u003cli data-end=\"2992\" data-start=\"2975\"\u003eMedium: 140–145°F\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp data-end=\"3060\" data-start=\"2994\"\u003e\u003cstrong data-end=\"3023\" data-start=\"2994\"\u003eResting is non-negotiable\u003c\/strong\u003e — rack loses juices fast if cut hot.\u003c\/p\u003e","brand":"Provenance Farm NJ","offers":[{"title":".75 lbs. to 1 lbs. (Average .88 lbs.)","offer_id":42730150756427,"sku":null,"price":19.35,"currency_code":"USD","in_stock":false},{"title":"1 lbs. to 1.25 lbs. (Average 1.12 lbs.)","offer_id":42730150789195,"sku":null,"price":24.63,"currency_code":"USD","in_stock":true},{"title":"1.25 lbs. to 1.75 lbs. (Average 1.5 lbs.)","offer_id":42730150821963,"sku":null,"price":32.99,"currency_code":"USD","in_stock":false},{"title":"1.75 lbs. to 2 lbs. (Average 1.88 lbs.)","offer_id":42730163372107,"sku":null,"price":41.34,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0632\/2051\/4891\/files\/Untitled_2400x2400px_16_5c3eba2f-5c9c-4e33-a1f8-00d42f1a746d.png?v=1770521606","url":"https:\/\/provenancefarms.online\/products\/products-grass-fed-lamb-rack","provider":"Provenance Farm NJ","version":"1.0","type":"link"}