Rack of Lamb

A Rack of Lamb never fails as an impressive centrepiece to any dinner. It is generally considered to be the most tender cut of lamb. Before roasting, try crusting the outside with a mix of fresh herbs, grainy mustard and breadcrumbs for a little added texture and flavour. For quicker cooking, break down into chops and pan fry or grill. 

Cook until medium rare to showcase its delicate flavour, and remember to rest for ten to fifteen minutes after cooking to allow the meat to relax. Beautiful paired with a decadent red wine reduction or a punchy chimichurri sauce.

One rack weighs between 700g to 800g and will feed 2 to 4 people.

Keep refrigerated. Can be frozen for up to 6 months. Defrost in refrigerator for 24 to 36 hours until completely thawed. Prepare once defrosted.

A reminder that whilst our skilled butchers will try their hardest to adhere to the weights requested, these are natural products, cut by hand and there might be slight variation from the estimated total. 

Pictures for illustrative purposes only