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French Trimmed Rack of Lamb (440g)
Our French Trimmed Rack of Lamb is the class act and a showcases the very best of our dry-aged lamb. The eye of the rack is the most delicate muscle on the carcass, also known as the 'cannon', and is melt-in-the-mouth tender, especially after dry-aging for 7-10 days on the hook.
Serves 2-3
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French Trimmed Rack of Lamb (440g)
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Our French Trimmed Rack of Lamb is the class act and a showcases the very best of our dry-aged lamb. The eye of the rack is the most delicate muscle on the carcass, also known as the 'cannon', and is melt-in-the-mouth tender, especially after dry-aging for 7-10 days on the hook.
Grown in accordance with the seasons, our lamb and mutton is some of the best you can buy. We only source from farmers who practice extensive, grass-based farming and ensure our sheep spend at least one season at grass to fully mature.
Lamb (100%).
For allergens see ingredients in BOLD.
1. Bring the racks to room temperature by leaving them out for about an hour.
2. Preheat the oven to 180°C fan / 200°C / gas mark 6.
3. Season the lamb racks and sear them in a hot pan with a little oil until browned on all sides.
4. Transfer to a roasting tray and cook in the oven for 20-25 minutes for medium-rare.
5. Aim for a core temperature of 55-60°C.
6. Rest under foil for 10 minutes before carving.
7. Slice between the bones. The meat should be pink and tender.