Rack of Lamb
Available for delivery:
Tuesday to Saturday
Rack of lamb is the perfect dinner party dish, but also makes an impressive midweek meal. French trimmed lamb cutlets left whole, they're fantastic crusted with herbs, but even better left bare to let the flavour speak for itself.
Take your meat out of the fridge at least 30 minutes before cooking - the bigger the cut the more time it needs to come to room temperature. Remember, meat is a muscle and needs to relax before it is cooked.
For a simple yet stunning dish: Brush with olive oil and season well before cooking; you may want to rub with herbs and garlic for extra flavour. Cover the tips fo the bones with foil, otherwise they'll blacken and burn. Cook times will vary a little depending on the thickness of the racks, however, it should take 15 minutes in a 200°C oven for rare.
Although we prefer meat wrapped in butcher's paper, we decided to vacuum pack our nationwide deliveries in order to help prolong shelf life and reduce leakages in transit. Refrigerate as soon as your order arrives. Please see the labels for use by dates.