Patangata Station is in the unique position that it owns the local butcher shop – Waipawa Butchery is located 15kms away from The Station, all of the stations top quality beef and lamb sold in the Butchery comes from exclusively from Patangata Station.

 

Patangata Station is a supplier to a select few restaurants; Chefs appreciate the quality Beef and Lamb produced at the station, the personal care they receive from our award winning butchery team and the heritage which makes Patangata Station such a sought after supplier.

Lamb rack

A dinner party favourite and for very good reason.  Tastes great, looks great and easy to prepare and cook.

May have an exterior of fat (cap on) or the cap removed.  The bone will usually be ‘frenched’ with bones cleaned of meat.

Sear the rack in a hot pan before finishing in the oven.  The rack does not take long to cook and will not brown in the short cooking time in the oven. A rack will take 15 to 20 minutes to cook at 180c (to achieve a medium rare to medium result).  Rest the rack for at least 10 minutes prior to serving.

Serve with seasonal veg or salads and looks attractive cut into slices of 2 cutlets.

No end of suggestions for flavour combinations can be found online to add more magic to this beautiful cut.

Consider the classic paste of breadcrumbs, parmesan, lemon zest and parsley and smear this over the rack before cooking OR try feta, pomegranate molasses, mint and cumin for a North African vibe.