French Trimmed Lamb Cutlets (Pack of 6)
The first seven backbone ribs are removed from the rack and prepared individually. To add a bit of finesse, the ends of the bone are scraped clean with a knife - a process know as 'French trimming'. This is purely aesthetic.
Allow 2-3 cutlets per person, average weight 450g for six cutlets.
£25.45
Set a skillet or griddle pan on a high heat. Once smoking, carefully place a few of the lamb cutlets fat side down into the pan (you may have to do this in batches depending on the size of your pan) and render the fat for 1 minute before placing them flat side down.
Cook on one side for 5 minutes then flip over and cook for a further 4 minutes. This is for lamb that is still slightly blushing in the middle – if you want them cooked medium, keep in the pan for an extra 3 minutes.
Remove and set aside to rest - allow the cutlets to rest for 5 minutes before serving.
Please remove all paper wrapping from your meat and place it on a plate in the fridge away from cooked items. This allows air to circulate around it properly, helping to prolong shelf life.
Average shelf life: 2-3 days.
Vacuum-packed meat can be put straight in the fridge and has a longer shelf life.
