• 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

£25.25

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

Select pack quantity

We currently have 11 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 it, as we believe the fat is one of the highlights of this cut. Therefore, we recommend slowly rendering the fat side before roasting.

Inspiration by Chef Valentine Warner
"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.

Ingredients

Grass-fed lamb.

Cooking advice

  1. Take the lamb out of the fridge, remove packaging, pat dry with kitchen paper, and place on a plate. Allow it to reach room temperature for at least 1 hour before cooking.
  2. Preheat your oven to 160°C.
  3. Score the fat on 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 low heat with half a tablespoon of oil*.
  6. Lay the rack fat side down in the pan to begin rendering the fat.
  7. Cook fat side down for around 10-minutes, moving the rack as needed so all the fat can render and caramelise.
  8. Turn the heat up to medium and sear the rack on its remaining sides until browned.
  9. Add a knob of butter and baste the lamb well.
  10. Transfer the skillet to the oven and cook for 7-9 minutes for a medium finish.
  11. Remove from the oven and let the lamb rest in a warm place for at least 15-minutes.
  12. Carve and serve.

*Use an oil with a high smoke point and neutral flavour.

Journal

George Ryle's 3-bone rack of lamb with vignarola recipe is available on our journal.

Background

Swaledale lambs roam freely across vast distances, migrating between valleys and hilltops, foraging naturally. The limestone pastures of the Yorkshire Dales are home to a unique array of herbs, grasses, and wildflowers, imparting a rich, deep colour and distinctive flavour to the meat. Robust with a hint of sweetness, Swaledale lamb has a subtle herbal undertone that speaks of its Yorkshire provenance. Our 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.

Customer Reviews

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