Grass Fed Rack of Lamb
A show-stopping centrepiece Read more
Why we love this
- 3 WEEK HUNG
- NATIVE BREED
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.
This classic cut has picked up quite the reputation over the years receiving some of the country's top awards including; Good Housekeeping's 'Best Racks of Lamb' and the Guild of Fine Food Great Taste Gold awards.
"Perfectly trimmed rack of lamb! A superb flavour" Great Taste awards
"Excellent richness and creaminess to the fat as well as a sweet and juicy meat." Great Taste awards
You can find out more about how we rear our grass fed lambs.
Each rack of lamb contains 3-4 bones. Each rack of lamb weighs approximately 300g.
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.
All of our meat is delivered frozen ready to pop straight into your freezer, once defrosted these can be kept in the fridge for up to 3 days.
Standard Delivery (8am - 7pm, Tuesday - Friday) on orders under £75 is £5.95
Standard Delivery Highlands & Islands (2 day service) is £14.95
Rack of Lamb, with Courgettes, Tomato, Goat’s Curd & Agretti
Well-balanced and robust, Grass Fed Rack of Lamb is the perfect centrepiece for a celebratory dinner. Our grass-fed rack of lamb is rich and tender, with the marbling adding flavour and juiciness as the fat melts into the steak.
Two Fields Olive Oil 1x
Made using a small scale, regenerative approach£16.50