Rack of Lamb


The rack of lamb is a treat for anyone. With the back bone being removed and the individual ribs being French trimmed it is one of the tastiest gourmet lamb cuts. This is ideal for romantic meals or dinner parties and best cooked medium rare.

Butchers Tip

To keep all the juices in, make sure you sear all sides of the lamb before placing it in the oven.

Other Tip

If you havent visited the Watlington High Street, it is a must. With a butchers, deli, cafe, chocolate shop, greengrocers, home stores, hairdressers, light shop, co-op and much more you would be mad not to.

Please Note

The order value & weights are approximate, we cut all our weighed products by hand and the weights may vary. All meat prices were correct at the time of printing, but are subject to market prices and may change without notice.


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Cooking Tip:

1.Preheat the oven to 190C/gas mark 5

2.Place a large frying pan over a high heat

3.Put the rack in the pan fat-side down and cook until golden brown

4.Quickly sear ON the other side for 1 minute

5.Transfer to a wire rack and place in the oven over a baking tray and cook for:

Rare = 13 Minutes
Medium = 15 Minutes
Well done = 20 Minutes

6.Remove from the oven, cover with foil and rest for at least 5-10 minutes

Please Note, the above is only a guide and ovens may vary in temperature.