Rack of lamb is often regarded as the most prestigious cut of lamb. Rack of lamb has it all; beautifully soft creamy fat, incredibly tender loin of meat and of course looking like an absolute show-stopper. Found in the upper section of the saddle, or middle of the lamb, directly behind the shoulders, rack of lamb is perfect oven-cooked, barbecued, or even pan-fried.
(Pack weight to range between 700-780g)
Recommended cooking instructions:
Seal the fat side first in a very hot pan, then the two ends and place in the oven at 180C for 20mins for Medium rare.
Your Farm Need-To-Know:
Quality, British lamb is renowned for its succulence. We specialise in two particular lamb breeds; Texal, from the Netherlands, and a Belgian variant breed called Beltex. Both breeds are renowned for their outstanding muscle yield, fat ratio and flavoursome meat.
We really care about our animals, and our lambs enjoy happy, healthy lives grazing on fresh grass and we buy them live from farmers in our cooperative. All our lamb is hung for a minimum of ten days so our customers receive the perfectly tender meat they rightly expect and deserve.
Try next… Our Luxury British Lamb Box
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