7 Day Dry Aged Badger Face Rib Rack Of Lamb
Region: Farmison & Co Trusted Farm, UK
Shelf Life: Min. 6 Days
The Badger Face Sheep is among the oldest native breeds of Wales. It was originally named “Defaid Idloes” after St Idloes, who was sainted in the 7th century. It has enjoyed a renaissance since the mid 1970s when farmers in Mid Wales established a breed society. Their meat is known for its quality, succulence, fine texture and excellent flavour.
Tasting Notes: Robust, Complete, Herbal
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.
|OUR RECIPE TIPS FOR COOKING YOUR RIB RACK OF LAMB|