Taken from the lamb ribs, the rack is very popular as a great, impressive all rounder, that’s super quick to cook and easy to achieve perfectly crisp skin and tender, melt-in-the-mouth flesh. The cutlets are individual rib steaks taken from the rack and look beautiful on the plate. Best for: quick roasting or grilling
DescriptionFernhill Farm says:
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
Unlike some fattier cuts, the rack is light and delicate, so needs a light dressing to avoid overpowering the flavours of the meat. Lightly score the fat then sear on each side in a hot pan until golden brown before finishing in the oven. Serve drizzled with mint sauce or atop a lightly dressed Spring salad. You can also crust the rack with a herby mixture as with the rump.