Rib Rack Of Lamb
A French Trimmed Rack of Lamb
Visually stunning, and on the bone for maximum flavour, the Rack of Lamb represents a choice line up of succulent lamb chops in one place. This is ideal as a smaller roasting joint for two, promising the qualities that set our lamb apart. That is, rich flavours owing to the lush pastures of our farms where our flocks mature on diets of wild flowers, herbs, and natural grasses.
Known as CarrÉ d'Agneau in French cuisine and butchery textbooks, the Rib Rack of lamb is cut out at ninety degrees to the spine of the animal, leaving the ribs intact with the prized rib meat attached. The ribs are then French trimmed to leave clean bone at the end of each rib for maximum effect. More commonly simply cut into chops, the Rib Rack is a favourite of chefs and increasingly in demand.
A fantastic alternative to a conventional lamb roast, and ideal for smaller tables, the 7 Rib Lamb Rack showcases both the quality of our English lamb and our skilled artisan butchery. For a truly memorable meal, try cooking 2 racks, then presenting so the ribs interlock for a “Guard of Honour,” served with gratin Dauphinoise, baked carrots, and rosemary scented gravy.
|Our recipe tips for cooking your rib rack of lamb|