LAMB RACK - COLORADO USDA CHOICE
Description
The Colorado USDA Choice Lamb Rack is a premium cut that exemplifies the best of American lamb. This Choice grade rack is a cut above, sourced from lambs raised in the rich pastures of Colorado, which are known for their high-quality livestock. The USDA Choice designation indicates that the lamb rack has a high degree of tenderness, juiciness, and flavor.
This rack of lamb is distinguished by its beautiful marbling and the sweet, rich flavor that is characteristic of Colorado lamb. The bones are typically trimmed and cleaned, presenting the classic 'Frenched' look that is highly desired for elegant presentations. It's a cut that's both visually impressive and delectably flavorful.
Perfect for roasting and often served with a crust of herbs and breadcrumbs, the Colorado USDA Choice Lamb Rack can be the centerpiece of a luxurious dining experience. The tender meat cooks to a succulent finish, creating a dining experience that's as unforgettable as it is flavorful. It's ideal for special occasions or whenever you want to indulge in a high-quality, sumptuous meal.
Delivery Zones & Pricing (Within 60 Miles of Hallandale Beach, Fl)
- 0–15 miles — FREE
∙ Minimum order: $75
∙ Same-day delivery within 2–3 hours (orders placed before 5:00 PM) - 15–30 miles — $9.95 delivery feeÂ
∙ Minimum order: $99
∙ Same-day delivery within 3–4 hours (orders placed before 5:00 PM) - 30–60 miles — $19.95 delivery feeÂ
∙ Minimum order: $150Â
∙ Next-day delivery
Our Boutique address:Â 29 N Federal Hwy. Hallandale Beach, Fl 33009
Raw beef weight per serving +++
The recommended raw beef weight per serving for adults can vary based on individual preferences and dietary needs. However, the following table is a good approximation.
Adults:
Male: 12-14oz (340-400g)
Female: 10-12oz (280-340g)
Kids:
5-7oz (140-200g)
The amount of weight that raw beef loses when cooked can vary depending on factors such as the cut of meat, cooking method, and desired level of doneness. On average, beef can lose anywhere from 20% to 25% of its weight during cooking. This loss primarily consists of moisture and fat that evaporates or renders out as the meat cooks.
