Best lamb, according to chefs
One pick, tied to named tasters and public sources — from Florence Fabricant and Jess Pryles. Recommendations come from jesspryles.com and nytimes.com.
Meats · The ranking
- 1Top pick
D’Artagnan Australian Grass-Fed Rack of Lamb
Chosen by- Jess PrylesAuthor, Prime Cuts · Pitmasters judge
- Florence FabricantFood writer, The New York Times
Also chosen by- Florence Fabricant · Food writer, The New York Times source ↗
Frenched racks of 100% grass-fed Australian lamb (D’Artagnan also sells American grain-finished racks). Online racks are “a real crapshoot,” Pryles writes: some come with too much fat and some are trimmed back to bare bone. “My favorite racks with the perfect trimming come from D’Artagnan. I usually order these Australian lamb racks,” for their “tail” of meat beyond the main muscle and a “perfectly proportioned fat cap.” Fabricant covered D’Artagnan’s Australian grass-fed and domestic grain-finished racks in her Front Burner column, roasted crumb side up in 25 to 30 minutes. Ships across the US.
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Questions, answered
- What is the best lamb, according to chefs?
- MyTastr’s top pick is D’Artagnan Australian Grass-Fed Rack of Lamb, chosen by Jess Pryles (Prime Cuts; Pitmasters judge); Florence Fabricant (The New York Times). Frenched racks of 100% grass-fed Australian lamb (D’Artagnan also sells American grain-finished racks). Online racks are “a real crapshoot,” Pryles writes: some come with too much fat and some are trimmed back to bare bone. “My favorite racks with the perfect trimming come from D’Artagnan. I usually order these Australian lamb racks,” for their “tail” of meat beyond the main muscle and a “perfectly proportioned fat cap.” Fabricant covered D’Artagnan’s Australian grass-fed and domestic grain-finished racks in her Front Burner column, roasted crumb side up in 25 to 30 minutes. Ships across the US. Source: jesspryles.com ↗
- Why is there only one pick for lamb?
- D’Artagnan Australian Grass-Fed Rack of Lamb is a rare one-pick exception: no second brand sold nationally has an unpaid backer strong enough to rank yet. Regional, single-chain and weaker national brands were checked and left off until one clears the bar.
- How does MyTastr choose these picks?
- Every pick is tied to a named chef, cookbook author or food expert and links to the public interview, panel or article it came from. We survey dozens, often hundreds, of top chefs, food writers and critics, and order reflects how often and how strongly a brand is recommended. Only organic recommendations count — paid endorsements don’t — and brands can’t buy a spot. Read how we pick.