- Suitable for freezing
- Delivered fresh
- Native breed
- Great for home roasting
- Cook on the BBQ
Perfect for two to share, rack of lamb 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 and therefore we recommend a slow render on the fat side prior to roasting.
Chef Val Warner loves rack of lamb...
"Cutting between the bones to see them one by one fall aside revealing that glistening pink meat within. Often such lamb can be well-fatted, therefore I will score the fat to aid with the runoff once rendered.
It is always worth browning the fat side before committing to the oven as cooked to pink and it may not be sufficiently browned and inviting on the skin before oven exit.
Keeping it sheepy and I often serve sliced lamb chops with a dollop of fresh sheep’s curd or yoghurt and peeled and skinned broad beans (room temperature) simply dressed with extra virgin olive oil and kitchen garden herbs.
Peas are wonderful with sautéed shallots, carrots and celery and then braised in cider and chicken stock. Dijon mustard, chopped fresh mint and little gem lettuce chopped and briefly braised are added in with a little vinegar and cold butter to emulsify and thicken the sauce. So good with lamb on top.
Prepared and fried young artichokes cooked to both tender and crispy are superb dressed with lemon juice, olive oil, garlic and fresh tarragon.
Try browning then steaming the rack of lamb with a little Chinese rice wine, spring onions and fresh ginger then slice and eat with chilli sauce and spring onion and ginger dressing, the two simply chopped fine and added to peanut oil with a dash of soya sauce."
*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 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.