Rack
Rack
Rack

Rack of Lamb

0.5 kg

£12.00

Sorry, this product is now out of stock.

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 6 bones and weighs approximately 500g.

Your meat will arrive frozen.

When your meat arrives simply pop it into your freezer.
When you have chosen what you would like to eat, drop your items, still in their individual packaging into cool water and wait for 15 minutes until they are fully thawed. Once fully thawed remove the packaging and get cooking.

You can also gently thaw any items by leaving them in the fridge or at room temperature.

For more information about how to store Pipers Farm click here

Sustainable

We farm in harmony with nature, using regenerative farming techniques to nurture our countryside. By supporting us you are helping us to sustain 25 small-scale farming families.

Our Mission

Speedy Delivery

We offer speedy next day delivery in our 100% recyclable packaging. There is a minimum order value of £30 for all orders. We deliver to the whole of the UK, including the Scottish Highlands and Channel Islands.

Delivery Information

Unrivalled Quality

We have received the countries highest accolades including; BBC 4 Food & Farming Best Producer, The Telegraph's Best Butcher, The Independent's Best Meat Box, Great Taste Top 50 Best Food Products.

Quality

Notes from the kitchen

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.