• 3-Bone Rack of Lamb
  • 3-Bone Rack of Lamb
  • 3-Bone Rack of Lamb
  • 3-Bone Rack of Lamb
  • 3-Bone Rack of Lamb

3-Bone Rack of Lamb 2 x 300g

£22.50

In stock
  • 2 x 300g racks in each pack (approx.) typically serves 2

Select pack quantity

We currently have 6 remaining in stock.
  • Delivered fresh
  • Suitable for freezing
  • Native breed
  • Grass-fed
  • Cook on the BBQ

Product description

Cut 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.

**George Ryle's 3-bone rack of lamb w/ vignarola recipe is published on our journal.

Ingredients

Grass-fed lamb.

Cooking advice

  1. Take lamb out of fridge, remove packaging, pat dry with kitchen paper, pop on a plate and allow to reach room temperature, at least 1-hour before cooking
  2. Preheat your oven to 160°C
  3. Score the fat of the rack with a sharp knife, in a crisscross pattern
  4. Season the rack well with fine sea salt
  5. Place a cast iron skillet over a low heat with half a tablespoon of oil*
  6. Lay the rack, fat side down into the pan and begin to render the fat
  7. Cook fat side down for around ten minutes, moving the rack around so that all of the fat is able to render and caramelise
  8. Turn the heat up to medium and seal off the rack on its other sides
  9. Once browned add a knob of butter and baste
  10. Transfer to the oven and cook for 7-9 minutes for medium
  11. Remove from the oven and leave to rest in a warm place for at least 15 minutes
  12. Carve and serve

*Select an oil with a high smoking point and neutral flavour.

Customer reviews

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