Three Bone Lamb Rack

A generous single portion, this cut needs little introduction. Taken from the saddle, this glamorous joint is succulent and flavourful, particularly when served medium rare. We prefer not to french trim, believing the fat to be one of the highlights - as such, we would recommend a slow render on the fat side prior to roasting. We only use heritage breeds as they perfectly convert the wild flowers, herbs and grasses of the Yorkshire Dales into world-class lamb.