Rack of lamb (6 ribs)


Cut from the “best end” of the saddle, these six-rib lamb racks are one of our bestsellers, and it’s easy to see why. Not only do they taste amazing – sweet and delicate – but they’re very versatile: quick to cook for a weekday meal, but special enough for guests. Ours come French trimmed for an elegant finish, and because we remove the backbone, they’re easy to divide up and serve. To roast, just score the fat lightly, season and pop into a preheated oven (200˚C/ fan 180˚C/gas 6) for half an hour or so. (Approx. weight 450g)

Category: Tags: , ,