Bultarra Australian Saltbush Lambs are grazed on the unique Saltbush based pastures in the pristine natural environment of the Australian outback. The lamb is seasoned on the hoof with robust and rich flavours while still delicate enough to carry exceptional spice blends and an exceptional fresh clean taste.
Cap on Rack, frenched is prepared from a Rack, the cap muscle retained in situ. The feather bones and chine are removed. The cap muscle overlay on the ribs is removed at a specified distance from the eye muscle and parallel to the backbone. Ribs are frenched.