The lamb worth buying in Singapore is spring lamb — young lamb with a mild, delicate flavour and a tenderness all its own. Our hero cut is the New Zealand Spring Lamb French Rack with the cap left on: two racks per pack, 600g+ each, 1.1–1.3kg in total, from very young spring lambs bred for exactly that extra tenderness. Alongside it sit an Australian grass-fed spring lamb rack (1kg, chilled), Australian Denver lamb ribs, and diced lamb shoulder — two countries, two styles, and we keep their labels separate because they are not the same dinner.
Why spring lamb tastes different
Lamb’s reputation for gaminess comes from older animals and strong-flavoured fat. Spring lamb sidesteps both: the meat is pale, fine-grained and mild, the fat sweet rather than tallowy. That is why a spring lamb rack wants nothing more than salt, herbs and a hot oven — and why it is the cut we point first-time lamb cooks to. It also explains the cap-on choice: that layer of fat bastes the rack as it roasts and crisps into the best part.
The cuts, matched to the meal
- NZ Spring Lamb French Rack, cap-on (2 racks) — the celebration cut. Herb crust, roast to blushing pink, carve into cutlets at the table.
- Australian Grass-Fed Spring Lamb Rack (1kg, chilled) — the same elegant idea from Australian grass-fed lamb; choose it when you want the rack format with a grass-fed pedigree.
- Australian Denver Lamb Ribs (490g) — the casual cut. Marinate, grill or roast low, eat with your hands.
- Australian Diced Lamb Shoulder (300g, fresh or frozen) — the workhorse. Curries, braises, shepherd’s pie — shoulder rewards slow cooking with deep flavour.
Cook the rack once, properly
Bring the rack to room temperature. Sear the fat cap in a hot pan until golden, coat the meat with a crust of breadcrumbs, garlic, rosemary and mustard, then roast until the centre is pink — and rest it at least ten minutes before carving. Our Herb-Crusted New Zealand Lamb Rack with Roasted Vegetables walks through it step by step using this exact NZ rack, roasted vegetables and all. It is the Sunday lunch that converts people who thought they didn’t like lamb.
Shop the range: Beef & Lamb collection · Premium Meat. A rack for Sunday, diced shoulder for a weeknight curry — one delivery, two very different dinners.
FAQ
New Zealand or Australian lamb — which should I choose?
Both are spring lamb racks. The New Zealand pack is our hero: two cap-on racks (1.1–1.3kg) sized for a family roast, and the cut our recipe is written for. The Australian rack is grass-fed and chilled at 1kg. Let the occasion decide.
How many people does one NZ rack pack feed?
Four comfortably as a main course, with roasted vegetables and a side. The pack holds two racks, so carving cutlets at the table stretches it gracefully.
I find lamb gamey. Will spring lamb change my mind?
Very likely. Spring lamb is specifically mild and delicate — the product page says so, and it’s why we start skeptics here rather than with a mature cut.
