Lamb French Rack Cap on is derived from the loin and cut from the rack,the cutlet is made up of the eye of loin muscle, a rib and a cap of fat. During cooking,the cap helps the cutlet retain moisture and imparts a rich flavor into the meat.
Best way to cook
Pan-fry: Steaks ( min.21mm thick) cooked on a hot surface to appropriate doneness.
Barbecue: Steaks( min. 21mm thick) cooked on a hot surface/grill to appropriate doneness.
Roast : Meat roasted in an oven preheated to recommended temperature and cooked to appropriate doneness.