Rack of Lamb (500g, 6-8 Cutlets)

£10.99
(£2.20 per 100g)

Cut from the very bit of the lamb, this rack is easy to prepare and is seriously moreish when given a classic herb crust. Will deliver 6 -8 good-sized cutlets, the undisputed king of midweek meals.

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Producer

We get some of our lamb from Robert Ventress at Intake Farm in Yorkshire, along with a clutch of other lamb farms in picturesque North Yorkshire Moors National Park. His farm’s been in the family since Great Grandfather Henry arrived here in the 1870s. Many years later, Robert nowadays makes sure his lambs at Intake farm are reared as naturally as possible, spending much of their lives outside in the sun, eating hay and grass. If you fancy seeing some well loved lambs and a spectacular stretch of coastline, you should take a visit. His wife runs the farm’s B&B and it’s only four miles from stunning Robin Hood’s Bay. Intake of Breath Farm, then?

Storage & prep

Preheat the oven to 240°C/450°F/gas mark 9. If coating in a herb crust make it using fresh herbs, breadcrumbs, garlic and butter. Heat a dab of oil in a large pan with the butter until foaming. Season racks; add to pan, skin-side down, cook for 3-4 minutes on each side (for medium rare). Remove from pan; leave to rest for 5 minutes. Place racks, fat side up, on chopping board. Brush Dijon mustard over the racks; press the herb crust on to this. Transfer to medium-sized tin and roast for 5-15 minutes. Lamb should be kept at a very cool temperature, wrapped and kept away from other foods. Lamb can be frozen, but should be thoroughly defrosted before cooking. Upon opening, vac-packed meat can sometimes have a strong smell, but don't worry, remove the plastic and let the meat rest for 10 or 15 minutes and the odour will disappear!

Rack of Lamb (500g, 6-8 Cutlets)

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