NZ Ovation French 4-Rib Lamb Rack 321-400g紐西蘭 Ovation 法式四骨羊架 321-400g

HK$229 HK$636 / kg

Delivery Tue–Sun; order before 4pm for next-day SF cold chain. HK$50, free over HK$800.星期二至日派送;下午4時前落單翌日順豐冷鏈送達。運費 HK$50,滿 HK$800 免運。

SKU貨號	LAMB-RACK-001
Pack規格	360g
Category類別	LAMB / 羊肉
Brand品牌	Ovation
Origin產地	New Zealand
Storage儲存	−18°C frozen−18°C 急凍

First order? Code WELCOME5 at checkout — 5% off.首張訂單於結帳輸入 WELCOME5,即享 95 折。

Goes well with佐配推薦

BP Natural Skin Cumberland Sausage 6pc 454gBP 天然腸衣坎伯蘭香腸 6條 454gHK$62.9

YC Old English Pork Sausage 6pc 400gYC 老式豬肉腸 6條 400gHK$55.9

From the kitchen desk廚房手記

Defrost解凍

Thaw overnight in the fridge, on a plate on the bottom shelf, still sealed. Bring it out 20 minutes before cooking and pat dry. Never thaw at room temperature.原袋放碟上,置雪櫃最底層解凍一晚。煮前20分鐘取出回溫,吸乾表面。切勿室溫解凍。

Cook煮法

Sear the fat side hard in a pan, 2–3 minutes, then roast at 200°C: about 12 minutes for a small rack (250–300 g), 15–18 for the bigger ones (up to 450 g+), to 54–57°C for pink. Rest 8 minutes under foil, then carve between the bones into cutlets.先以熱鑊將脂肪面煎香2–3分鐘,再入焗爐200°C:細架(250–300克)焗約12分鐘,大架(450克以上)焗15–18分鐘,中心54–57°C即為粉紅嫩身。蓋錫紙靜置8分鐘,沿骨切開成一件件羊架。

Portions分量

Four ribs to a rack — serves 2 as a main, two cutlets each. The 450 g+ rack stretches to 3 alongside other dishes.法式四骨一架 — 主菜二人份,每人兩件。450克以上的大架,連同其他菜式可供三人。