This beautiful piece of meat is an undeniably awesome dinner party centrepiece. Cut from the ‘best end’ (the first seven ribs of the back) and then french-trimmed by our butchers to keep everything nice and neat, the rack is absolutely packed with flavour and, when served pink, gives everyone a proper moist cutlet ot two to tuck in to!
Our farmers' lambs are all native breed, outdoor reared and bred, free range and solely grass fed.
Native breeds include: Lleyn, Dorset, Jacob, Shetland and Suffolk.
Minimum: 4 ribs at 270g
All of our meat is cut fresh to order by our butchers.
Everything is available for next day delivery as long as you order by 1.30pm.
All further questions are answered here.
Rub the rack with olive oil, garlic, salt, pepper, and a touch of fresh chopped rosemary and thyme, leave it for at least a few hours. When you are ready, brown the meat in a frying then slam them in the oven at 200oC for 8 mins for rare, 10 for medium. MagicCheck out more recipes
Two racks shaped into an oval and served with stuffing becomes a Crown Roast – bring back seventies fine-dining!