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Colorado Lamb Rack

Availability: In stock

Hand-selected to meet the rigid specifications demanded by our Chefs, this item has been chosen for its size and muscle confirmation and cut from the rib primal of the Lamb. Best enjoyed by interlacing the ribs, then tying them together (Lamb Guard of Honour), and roasting, but it can also be cut into chops (aka lamb lollipops). Our Lamb is sourced from Colorado, raised on green Rocky Mountain pastures, and finished on a corn and alfalfa diet providing superior flavor, tenderness, and quality. Colorado offers the best Lamb in the world due to climate, access to feed, and history of breeding consistent, high-quality lambs. 

  • 32 oz. bone-in frenched cut
  • 8 bones per rack
  • Tender texture
  • Well-balanced, robust flavor
  • Halal-certified
  • Flash-frozen and individually sealed
  • Cut by weight; actual thickness may vary
  • This item is shipped raw and does not include any pictured accompaniments.





Our products are shipped frozen with dry ice. Your shipment will arrive with little to no dry ice remaining. Upon receipt, avoid touching dry ice with bare hands. Your product should be frozen or at minimum cold to touch (40°F). Steaks can be refrozen at this temperature but Seafood cannot and must be refrigerated and cooked within 1-2 days. When storing or thawing proteins in the refrigerator, keep them in the coldest part of the refrigerator. Use a thermometer to make sure your refrigerator is operating at 40°F or lower.


 House Freezer Chest Freezer
3 Months 12 Months


You want to make sure you thaw slowly in the thawing process because the muscle can absorb some of that water and make your proteins juicy and flavorful. The key to the ultimate quality on your plate, thawing slowly. 

For larger proteins, it is recommended to leave proteins for a longer time in the refrigerator. Brisket and bone-in steaks such as Tomahawk, Cowboy, etc. can take up to 48 hours to thaw.

Step by step thaw method if fully frozen - 1) Remove steaks from their sealed bags. 2) Place on the plate. 3) Cover with plastic wrap in the refrigerator for 24 to 36 hours. 


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