Today when I got home from church, I burrowed into the lamb pieces and found a nice little rack of lamb section (four ribs' worth), and set it out to thaw. As if. It was still mostly frozen when Richard and Michael got home, and I stirred myself to put it in the oven, rib side down and fat side up. So it took awhile to cook; partway through I covered it, though with the amount of fat (it was a show lamb, after all) that was as much to keep more spatter from the oven as to keep it from drying out.
Though lamb is very good rare, I let it cook longer due to the imperfect conditions of the butchering--just in case. We were rewarded with some of the best lamb I have ever put in my mouth. Tender, juicy, sweet...needed only a sprinkle of salt to be delicious (and could probably have eaten it happily without even the salt...) I knew that home-grown beef was that much better than supermarket beef, but I didn't really expect that this lamb--our first to process from woolly to freezer--would be quite this good. (Of course I'm biased. But even so...wow. I am *so* looking forward to ground lamb from the shoulder hunks.)
And it's a relief to know that we didn't somehow ruin it...it *should* have been OK, but "should" doesn't always work out into "is OK." It was. More than OK. Bodes well for the two legs of lamb. I found an Australian site with lots of lamb recipes, and plan to try two different recipes for the two of them (not on the same day, of course...)