A rack of lamb is a timeless classic, and makes for a perfect joint for sharing amount 2-3 people (depending on appetite). We recommend rendering the fat out by cooking the rack fat-side down in a slowly warming pan, and then brushing with mustard, dusting with herbs, finishing in the oven and resting well.

This Easter, we're excited to debut the first home-bred Romney lambs from Tom and Clare Eames' flock. This has been a project years in the making, and is another step in Tom & Claire's sustainability mission. Romneys are hill sheep, so build fantastic flavour through their meat and fat while grazing the Devon lowlands. Because of their beautiful fat, we can dry-age these Easter lambs for over seven days to enrich, soften and develop their flavour even more.

Lamb (100%).

For allergens see ingredients in BOLD.

This product is only available on Easter delivery dates: Wednesday 1st, Thursday 2nd, Friday 3rd*, Saturday 4th, and Sunday 5th* April.

* Friday 3rd and Sunday 5th April available to Birmingham and London postcodes only.