Nutrition Facts
Serving Size
4 Ounces
Amount per serving
Calories
190
% Daily Value*
Total Fat 11g
n/a
Saturated Fat 5g
n/a
Trans Fat 0.5g
PolyUnsaturated Fat n/a
MonoUnsaturated Fat n/a
Cholesterol 70mg
n/a
Sodium 70mg
n/a
Total Carbohydrate 0g
n/a
Dietary Fiber 0g
n/a
Total Sugars 0g
Added Sugars 0g
n/a
Protein 22g
n/a
Vitamin D 0mcg
n/a
Calcium 8mg
n/a
Iron 0mg
n/a
Potassium 370mg
n/a
* The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
White Stripe Lamb Racks, Bone-In Frenched, 22-24 Ounce, Frozen, 1 Ct Package, 20/Case
#432448
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Product Description
- Our Australian Lamb is bred to ensure a superior eating experience every time, this is a result of genetic selection, feeding regime, process care and ageing, and being hormone free and raised naturally.
- White Stripe "2nd Cross" lambs are bred for meat consumption and is a result of a the growing demand for consumers appetite for succulent eating lambs with a mild flavour.
- White Stripe Lambs are raise without antibiotics and are free of hormone growth promotants. The strict feeding regimen includes all natural pastures that focus on high protien intake.
- White Stripe Australian Lamb Racks are approximately 22-24z each and are individually packaged. Each rack can be thawed down and prepared as needed. Each case has 20 racks.
- A show-stopping cut, perfect for roasting or slicing into individual chops.
- All Second Cross Lambs are genetically bred for superior eating quality.
- Consistently tender cuts with a mild flavour profile due to high deposits of intramuscular fat (marbling).
- Available in a variety of weight ranges, providing versatility, either serve individual chops as a canape, or a larger portion for centre of the plate.
White Stripe Australian Lamb is reconized around the world as a statement of quality and outstanding consistency. The lamb is 100 percent "Second Cross" prime table lamb. Our farm nutrition, hydration and husbandry care assist in maintaining high muscle glycogen levels, which ensure lactic acid levels remain high, keeping Lamb meat "PINK" in colour and guaranteeing tenderness.
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