Lamb Rack of Ribs (or Breast as its commonly known) is a value cut that is often underused as it has quite a lot of fat and can be tough if cooked incorrectly. Treat as you would pork belly and you’re away to go — the layer of fat brings oodles of flavour and helps to tenderise the meat as it cooks. Best for: Slow roasting or marinade and BBQ
Our lambs are born in Spring as nature intended; arriving into the world with the first nip of luscious Somerset pasture growth. Slow to mature, they are raised purely on our farms herbs and grasses. Dry aged, slow grown, 100% grass and herb fed. Eve
Keep in original packaging & refrigerate. Remove from packaging & rest at room temperature before cooking.
Minimum 4 days
Ideal for marinading a putting on the barbecue.
We acquired Fernhill farm in 1997 in a dilapidated state having been severely under-financed since the 1950’s - the buildings were