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Lamb Rack French Trimmed

5.0
Lamb Rack French Trimmed
Lamb Rack French Trimmed

Gerard's Suggestion

"This is slightly quicker to cook than a whole leg of lamb, so it's nice to have it with beans instead of potatoes. Empty a jar or two into your tray underneath the lamb with some crushed garlic gloves and rosemary. Delicious. "

Lamb Rack French Trimmed

5.0

Easy-carve roast. Perfect for a family of four, with a few leftovers too.

pasture-fed
slow-grown
native-breed
£24.00
(0 in basket)

Why you will love our Lamb Rack French Trimmed...

  • Very pretty cut
  • Perfect for two
  • Locally reared lamb

There are only two racks on a lamb, one of the most popular cuts in our shop. They come from just underneath the lamb shoulder, alongside the lamb neck cutlets, hence this joint is sometimes referred to as 'best end' of neck cutlets - the meat gets progressively more tender as you move along the lamb from the shoulder to the legs.

We cut a sweet little row (best end of neck) cutlets all in one piece trimmed to reveal the ribs and the chine bone removed to make carving very easy. 

Each rack has 7 bones - perfect for a romantic supper for two.

Gerard's Suggestion

"This is slightly quicker to cook than a whole leg of lamb, so it's nice to have it with beans instead of potatoes. Empty a jar or two into your tray underneath the lamb with some crushed garlic gloves and rosemary. Delicious. "

Want to know more?

Our pasture-fed lambs spend their lives grazing the rich meadows along the East Suffolk coast. Their diet of wild grasses and herbs gives the meat its distinctive character and taste. We always hang our lamb for at least a week, which enhances its flavour and really helps the texture and tenderness.

At certain times of the year, we also offer Organic Lamb from Shimpling Park, near Lavenham. Shimpling Park, which went organic in 1999, produces exceptional-quality lamb thanks to its thriving natural pastures. When it's available, you can select the 'Shimpling Park Organic' option above - it's well worth a try.

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