Australian Lamb Rack (Cutlet, Frenched, Chilled) – 450–550 g (Approx. 4–5 pcs)Either 4 or 5 lamb cutlets will be cut from a rack of lamb from Tasmania, Australia. Excellent when marinated with mixed herbs, olive oil and Himalayan salt. It can be sliced into individual cutlets and grilled or pan fried individually. Goes well when paired with a Pinot Noir from Burgundy, Oregon or New Zealand (preference of wine regions in that order).