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We raise a heritage sheep breed called California Red Sheep. Developed right here in the Dixon-Winters-Capay Valley area by a UC Davis professor in the 1960's, CA Reds are milder and less gamey than most commercial sheep breeds, but has more succulent fat on the edge of the cuts than popular hair sheep breeds like Dorpers or Katahdin. They have a fine bone structure that has higher hang weights than their smaller frame would suggest.
This half rack contains 4 ribs and can be roasted or barbequed as is. It can also be easily further broken down in a home kitchen for lamb lollipops. Simply slice through the connective tissue next to each rib bone and make a clean cut through the meat. Repeat until you have 4 rib chops. Then remove the cap (this is the layer of fat and meat on the front of the rack) and clean the bone further up the rib to form a round lollipop at the end of each rib. Preheat your oven or broiler to 400. Lay on a baking pan, drizzle olive oil and some pesto or other herb mixture on the lollipops and broil for 6-8 minutes. You want the lamb pink inside.
Enjoy the feeling of butcherly competence and impress your friends with your skills.