American Rack of Lamb

Few foods look more glorious, more regal, more revered than a rack of lamb in the middle of the table. No paper frills necessary for this frenched rack—it’s beautiful to behold and just as easy to cook.

Unlike most lamb available in the US—which is raised in New Zealand and shipped here—these lived and roamed and grazed right here in the states. Some of it comes from right up the road in Williamston, Michigan. That’s where the Spinillo family raises lamb on their 30 acres of lush mid-Michigan farmland. They’re part of a network of domestic ranchers creating a patchwork from Missouri to Michigan, all following the same philosophy and husbandry practices. Their operation is small, but purposeful and focused on being stewards of the land, which leads to delicious tasting meats. And unlike the imported lamb—which can have a gamey, barny type of finished flavor—these local racks have a sweetness in the meat that adds complexity to the savory, rich, nearly nutty flavor of the cooked lamb.

Delicious, photogenic, and ready to impress. Plan a special meal around this rack today.