- Suitable for freezing
- Delivered fresh
- Native breed
- Cook on the BBQ
Taken from the lamb* saddle, the glamorous 3-Bone Rack of Lamb is succulent and flavourful. Best served medium-rare.
We prefer not to French trim as we believe the fat to be one of the highlights of this cut. Therefore, we recommend a slow render on the fat side prior to roasting.
Chef Valentine Warner inspires:
"Cooking lamb in a rack allows for a perfectly pink result and succulent meat. I tend to always score the fat with closely running lines that the fat renders when roasting. If very fatty, I’ll cook the fat side very slowly before committing the rack to the oven.
On a beautiful summer day, the sliced chops are very enjoyable when eaten with tomato salad, a Dijon-heavy and red wine vinegar French dressing containing raw garlic and fresh basil.
Cooked carefully under a lid in a charcoal oven and I like to serve the lamb chops alongside grilled black pudding. A more Argentinian offering and the lamb will be eaten alongside chimichurri sauce and fried potatoes with a blue cheese butter.
A classic beurre blanc sauce made with the addition of fresh elderflower heads gives a misty light and heavenly sauce made even more wonderful with fresh peas and baby broad beans.
Swaledale lambs roam free across vast distances, migrating between valleys and hill tops, foraging as they go. The limestone pastures of the Yorkshire Dales are home to a unique range of herbs, grass and wildflowers, the cocktail of which bestows the lamb with a rich, deep colour to the meat and distinctive flavour. Robust and slightly sweet in character, the Swaledale lamb also has a subtle herbal undertone; the provenance is unmistakably Yorkshire. Swaledale 3-Bone Rack of Lamb is Always Fresh Never Frozen®, butchered to order, vacuum packed, and shipped in recyclable packaging to arrive safely insulated and ready to enjoy.
Always Fresh Never Frozen®
Orders received before 9am are freshly prepared and shipped DPD for next day delivery. We serve the whole of the UK excluding Channel Islands, Northern Ireland, and some parts of Scotland.
Our meat has been celebrated in Britain's best restaurant kitchens for over ten years. There are many who claim to work with native breed farmers, but few who can prove it.
Sustainable & traceable
We have partnerships with selected farms and work with carefully selected local abattoirs so we have confidence in the welfare of the animals and full traceability of all our products.