Grass Fed Rack of Lamb
A show-stopping centrepiece perfect for celebratory feasting. Read more
Why we love this
Our grass-fed rack of lamb makes a really show-stopping centrepiece perfect for celebratory feasting.
We grow our lamb slowly, only ever feeding a diet of grass for the entirety of their lives, they take a little longer to finish and so, are classed as Hogget. The maturity of our Hogget creates a richer depth of flavour and marbling than you find in younger lamb.
Each rack of lamb contains 4 bones.
Grass Fed Lamb
Season to taste, particularly with a sprinkling of sea salt over the fat.
Get a cast-iron pan hot, lay the rack, fat side down into the pan and leave until the fat is golden brown. Seal the long side of lean meat for a minute and then briefly both ends.
Transfer to a hot oven preheated to 200C for approximately eight minutes.
We recommend using a meat thermometer and aiming for 55C.
Allow to rest for 10 minutes at room temperature. Carve down between the bones to serve 2 - 3 cutlets per portion.