Rack of Lamb (approx 1.5lb) - Limited Qty

Grass-fed Rack of Lamb from Veteran’s Liberty Ranch. Tender, richly flavored, and impressive without requiring an overly complicated preparation, this pasture-raised cut brings restaurant-style presentation to a dinner you can make at home.

Sourcing & Practices

Veteran’s Liberty Ranch raises its lamb on pasture with a grass-fed diet and without hormones or antibiotics. Their animals are raised within a ranching system focused on animal care, land stewardship, regenerative grazing practices, and direct local access.

What to Expect

A rack keeps the lamb’s rib section intact, creating a tender roast that can be cooked whole and then carved into individual rib chops. The meat pairs well with garlic, rosemary, thyme, Dijon mustard, breadcrumbs, mint, lemon, or a simple salt-and-pepper crust.

It is a natural choice for date nights, celebrations, holidays, or smaller gatherings where you want the main course to feel especially memorable.

How to Use

Thaw completely in the refrigerator. Season the rack, sear it in a hot skillet if desired, and finish roasting in the oven until it reaches your preferred doneness.

Use a meat thermometer and cook whole lamb cuts to at least 145°F, followed by a three-minute rest. For cleaner slices, allow the rack to rest for approximately 10 minutes before carving carefully between the rib bones.

About the Ranch

Veteran’s Liberty Ranch connects local families with pasture-raised meats through its Rhome and Liberty Hill ranch operations. Michelle and Julie’s work is grounded in caring for the land, raising healthy animals, and feeding their communities through direct relationships and local markets.

Learn more about Veteran’s Liberty Ranch on our Partner page.

Quick Details

Raised by: Veteran’s Liberty Ranch
Cut: Rack of lamb
Raising practices: Pasture-raised and grass-fed
Best for: Roasting, holidays, dinner parties, date nights, and special meals
Storage: Keep frozen. Thaw completely in the refrigerator before cooking.
Cooking note: Roast whole, rest, and carve between the rib bones.