NoOne
is one Smokin' Farker
So I recently made my first order to Wild Fork Foods and I picked up a rack of lamb to try the quality. We got it out to cook and I knew it just wasn’t going to be enough so we went to Sam’s and picked up another rack. I thought this would be a good opportunity to do a compare and contrast... here goes.
To start, both are grass fed, WFF is from Australia and costs $16.50 per lb and the SC rack is $10 per lb and from New Zealand.
On first inspection it looks like the SC rack is 1/2 a pound heavier and I’m thinking I’ll need to trim some fat. But I was surprised to see 2 racks come out of the SC package. (WFF on the left and SC on the right)
Not a lot of trimming to do, the SC racks are smaller and they don’t have much of the fat cap left on.
While the WFF are better frenched with cleaner butchering, more fat was left on the bones.
Preparation was equal with a light slather of Stadium Mustard with fresh rosemary salt sprinkled on. The Brethren in Ohio know about Stadium Mustard, not only is it amazing, it’s also one of the best values you can order on Amazon. And it goes great with Lamb.
On to the copper Weber, indirect at 350F. It has been a while since I used the kettle, it is dusty, but will get a bath tomorrow.
All three racks were pulled at the same time at 135F internal, rested for 10 minutes and then sliced into Lamb pops. First picture is SC, 2nd is WFF.
Both cooked well and were perfect on the plate. We served with a Garlic, Lemon, Rosemary vinaigrette sauce, some home fried potatoes and brussel sprouts.
The verdict...
WFF was juicier and a bit more flavorful, the fat cap got crusty and was soooo good. SC was just as tender but missed the fat both for flavor of the meat and the crust. Overall though, both were outstanding, WFF was the clear winner but is it worth $6.50 per lb more????
We decided if we were going to do something special for ourselves, WFF will get the order. For everyday cooking, large parties or guests that don’t get the good Bourbon the SC racks will be just as welcome.
Thanks for reading.
To start, both are grass fed, WFF is from Australia and costs $16.50 per lb and the SC rack is $10 per lb and from New Zealand.
On first inspection it looks like the SC rack is 1/2 a pound heavier and I’m thinking I’ll need to trim some fat. But I was surprised to see 2 racks come out of the SC package. (WFF on the left and SC on the right)
Not a lot of trimming to do, the SC racks are smaller and they don’t have much of the fat cap left on.
While the WFF are better frenched with cleaner butchering, more fat was left on the bones.
Preparation was equal with a light slather of Stadium Mustard with fresh rosemary salt sprinkled on. The Brethren in Ohio know about Stadium Mustard, not only is it amazing, it’s also one of the best values you can order on Amazon. And it goes great with Lamb.
On to the copper Weber, indirect at 350F. It has been a while since I used the kettle, it is dusty, but will get a bath tomorrow.
All three racks were pulled at the same time at 135F internal, rested for 10 minutes and then sliced into Lamb pops. First picture is SC, 2nd is WFF.
Both cooked well and were perfect on the plate. We served with a Garlic, Lemon, Rosemary vinaigrette sauce, some home fried potatoes and brussel sprouts.
The verdict...
WFF was juicier and a bit more flavorful, the fat cap got crusty and was soooo good. SC was just as tender but missed the fat both for flavor of the meat and the crust. Overall though, both were outstanding, WFF was the clear winner but is it worth $6.50 per lb more????
We decided if we were going to do something special for ourselves, WFF will get the order. For everyday cooking, large parties or guests that don’t get the good Bourbon the SC racks will be just as welcome.
Thanks for reading.
