Ibérico is highly versatile, with features and formats that are quite different to other lamb meats currently found on the market. Together with the expert guidance of professionals who have examined each of our products in detail, we have put together a series of useful tips on how this meat can be prepared. These cooking ideas have been tried and tested and serve as a guideline for those of you who are interested in exploring all the different possibilities offered by this meat:
WHAT IS IT?
Ibérico French Rack comes from the best end of the Agnei Ibérico, it is the 8-9 centre ribs with exposed ends of bones, trimmed and without the backbone.
French-trimmed rack is the best-known lamb cut internationally and together with the quality of Agnei Ibérico and its great culinary value, it is the ideal cut for use in haute cuisine.
HOW TO PREPARE IT
• On the griddle/frying pan: Brown the rack fat side down to crisp it up (you can score the fat in a diamond pattern to allow the heat to penetrate). Once browned, cut the cutlets one by one and cook on the griddle in the usual way.
• In the oven: Place in the oven with the skin side up and roast at 180ºC for 30 or 25 minutes. Half way through add a little water or white wine and a sprinkling of aromatic herbs such as thyme, oregano, rosemary etc.
