Australian Lamb Rack (Cutlet, Frenched, Chilled) – 450–550 g (Approx. 4–5 pcs) Weight:450-550g With a pH of 3

With a pH of 3

Curiosity:Angus meat has 3 to 6 mm of fat

LOCALLY SOURCED MILK

What seems pretty obvious at this point is that under normal circumstances without emotional duress

Readers who want to learn more about San Giusto and Percarlo may want to take a look at my recent video interview with proprietor Luca Martini di Cigala

Australian Lamb Rack (Cutlet, Frenched, Chilled) – 450–550 g (Approx. 4–5 pcs) Weight:450-550g With a pH of 3Either 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).