Lamb raised on the wind-swept Magallanes pasture of Patagonia and processed by Frigorífico Simunovic — lean, clean and sweet, with none of the gaminess of feedlot lamb.
Frigorífico Simunovic · ChilePatagonian Lamb
Patagonian Lamb Rack, Bone-In
Frenched, bone-in racks — an elegant roast or grill presentation.
$64.00
From the catalog trusted byBrennan’sGeorgia JamesThe Post OakBourbon Steak
Shipping Note: Ships Monday–Wednesday, packed in dry ice. Local delivery is available for nearby orders. All other pantry items ship via ground.
Arrives cold or we replace itSame product we deliver to restaurantsNo hormones · no antibiotics
Provenance
- Origin
- Chile
- Producer
- Frigorífico Simunovic
- Cut
- Rack
- Breed
- Patagonian lamb
- Raised
- Free-range on open, glacier-fed Patagonian grassland, grass-fed
- Weight
- Sold by the rack, approx. 1.5–2 lb per rack (8 ribs)
Lamb from the far south of Chile, where flocks graze freely across native Patagonian grassland at very low density. The result is clean, mild and sweet, nothing like the gamy lamb many people expect.
Choose your size
- 1 rack (approx. 1.5–2 lb): serves 2–3
- 2 racks (approx. 3–4 lb): serves 4–6, or a dinner party centerpiece
Why it's different
- Pasture-raised on open Patagonian grassland
- From Frigorífico Simunovic in Chilean Patagonia, imported direct by WorldClass
- The identical product we deliver to award-winning restaurants
How to cook it
Thaw in the refrigerator for 24–48 hours. Season well and sear fat-side down in a hot pan for 3–4 minutes. Roast at 425°F for 15–20 minutes, until the center reaches 125–130°F for medium-rare (USDA recommends 145°F). Rest 10 minutes, then slice between the bones.
Storage
Ships frozen from Chile. Keep frozen at 0°F or below until you're ready to thaw.
Thawing & cooking
Storage: ships frozen — keep at 0°F or below for up to 12 months. • Thawing: keep sealed and thaw in the refrigerator 24–36 hours; or submerge the sealed pack in cold water, changing every 30 minutes (about 2 hours). Cook within 3 days. • Roast: score the fat, season, sear fat-side down until golden, brush with Dijon and press on garlic-herb crumbs; roast at 425°F for 15–20 minutes to 128°F. • Grill: cut into double chops and grill over high heat 3–4 minutes per side. • Rest 10 minutes, then slice between the bones. Wrap bone tips in foil so they don't scorch.
Doneness (pull temp): rare 120–125°F • medium-rare 130°F • medium 135–140°F. USDA recommends 145°F with a 3-minute rest. • Serve with salsa verde, mint gremolata or a red-wine jus. • Pairs with Carménère or Syrah.
Shipping & cold chain
Shipping Note: Ships Monday–Wednesday, packed in dry ice. Local delivery is available for nearby orders. All other pantry items ship via ground.
Free next-day delivery in Houston, Dallas–Fort Worth, Austin, San Antonio and Phoenix on orders of $200 or more.
Free shipping on orders over $200.
About Frigorífico Simunovic
FRIGORÍFICO SIMUNOVIC — Raised in Patagonia, Chile
Roots in 1958, when Croatian immigrant Nicolás Simunovic Sapunar founded a wool and leather business in Punta Arenas
He and his sons later built a modern meat plant on the Strait of Magellan, now processing lamb and beef for international markets
Lambs graze open, glacier-fed grassland in a cold, isolated climate — no chemicals or pesticides
The result is lean, tender lamb with a clean, mild flavor
Where it comes from