This is not simply lamb, this is TE MANA LAMB.
TE MANA LAMB has emerged from an unprecedented 10-year programme with lambs specifically bred in the New Zealand high country for better health. The project discovered a sheep with a different type of fat, an intramuscular fat, higher in Omega-3 with marbling on a micro‐scale similar wagyu.
You could cut this rack into chops and pan fry or roast whole in the oven. If you're roasting whole, rub with olive oil and salt first - because TE MANA LAMB consists of 'good fats' (omega 3 and polyunsaturated fats), the cap is thin and crisps up well!