Lamb Rack

Cut from the front end of ribs, also known as the ‘best end’, the rack of lamb is a princely cut of meat. We present it here French-trimmed, which gives it that ‘centrepiece’ look and makes it easy to cook. Rack of lamb is a celebration-worthy dish that will not disappoint.

It is a good idea to cook rack of lamb in a skillet that is suitable for an oven. Season it well with plenty of olive oil and massage in garlic and rosemary. Place skin-side down in a cold pan and bring the heat into it. Once the fat has rendered and begun to caramelise, seal all over and then transfer to the oven. Be careful not to overcook, as a cut this good should be served blushing pink. Serve with lamb sauce, creamy mashed potato and green vegetables.

Rack of lamb requires expert preparation, so we work with master butchers who ensure ours is immaculate. This cut is French-trimmed by hand in time-honoured, traditional fashion. We never compromise on our standards, which is central to maintaining the quality you have come to expect. When choosing a cut of lamb, look for firm, fine-grained meat with a velvety texture; it should be moist, rather than dry or slimy.

The Black Farmer works with the best local suppliers. We source highest-quality lamb from the South West of England, which is fed on grass and free to graze the lush fields that abound in the area. By working with local produce and farmers, we promote and encourage a sustainable and ethical approach to meat eating, which reduces animal stress and lowers food miles as much as possible.

Product photography is representative only.  Weights and portions will be as stated.