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
DescriptionPark Farm says:
Breed: Romney, Diet: Grass in the summer months, hay and silage in the winter, Dry Aged: Hung for 2 weeks on the bone, Abattoir: Tottingworth Farm, East Sussex
Keep in original packaging and refrigerate. Remove from packaging and rest at room temperature before cooking. Rest before serving.
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
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