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|varied servings per container|
|Serving Size: 3 oz. cooked (85 g)|
|Calories from Fat||50|
|Amount Per Serving and/or % Daily Value*|
|Total Fat||5 g (7%)|
|Saturated Fat||4.5 g (23%)|
|Trans Fat||0 g|
|Cholesterol||75 mg (25%)|
|Sodium||70 mg (3%)|
|Total Carbohydrate||0 g (0%)|
|Dietary Fiber||0 g (0%)|
As Nature Intended. Raised without antibiotics or added hormones. Humanely raised on sustainable family farms. * Our lambs roam free on native Australian pastures and in accordance with our Livestock Sourcing Procedures standards. Product of Australia. Nutrition information based on roasting at 425 F to an internal temperature of 145 F. Our Story- From day one, the sole aim of Thomas Farms has been to provide customers with the finest meat products that Australia and the world has to offer. We at Thomas Farms handpick only the very best farms and ranchers that deliver sustainable high quality red meat products year round. Australia Inspected 206.
Keep Refrigerated or Frozen. Rack of Lamb Cooking Guide: Grill/BBQ. Remove rack from bag, lay flat in a tray and apply seasonings/marinade accordingly. Set up a gas or charcoal grill for indirect cooking. Preheat to medium. Place rack on grill(meat side up) with ribs away from direct heat/flame to avoid charring. Grill for 10-12 minutes turning/basting occasionally. Remove from Grill when the internal temperature is at 145F. Cover with foil for 5 minutes before slicing and serving. Bake/Roast: Preheat oven o 425F. Remove rack from bag, lay flat in a tray and apply seasonings/marinades accordingly. Roast for 15-18 minutes or until the internal temperature is 145 F. Cover with foil for 5 minutes before slicing and serving. Safe Handling Instructions: This product was prepared from inspected and passed meat and/or poultry. Some food products may contain bacteria that could cause illness if the product is mishandled or cooked improperly. For your protection , follow these safe handling instructions. Keep refrigerated or frozen. Thaw in refrigerator or microwave. Keep raw meat and poultry separate from other foods. Wash working surfaces (including cutting boards), utensils and hands after touching raw meat or poultry. Cook thoroughly. Keep hot foods hot. Refrigerate leftovers immediately or discard.
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