Please note: this Rack of Lamb needs defrosting for 24 hours in the fridge before cooking.

Click here for tips on how to carve and serve your Rack of Lamb.

• The cooking times on the packaging will ensure the lamb is pink, which means an internal temperature of 62°C if using a food thermometer (it will rise to nearer 70°C once rested). If you want it well-done, cook to an internal temperature of at least 75°C.
• Although you should always thoroughly cook poultry, pork and dishes made with minced meat (like burgers or kofta) all the way through, cuts or joints of many meats can be served rare. If in doubt, the Food Standards Agency (FSA) website is a wealth of useful information. Remember to always wash your hands after handling raw meat.
• Our chefs dress the lamb by hand with a herb rub made in our Kitchen.

Try It With

• Create a ‘guard of honour’ by cooking them standing up with the bones interlinked at the top. Serve with Dauphinoise Potatoes and some greens, like kale, shredded cabbage and tenderstem broccoli roasted with rosemary.
• Serve as chops by slicing (which will give you 16 little chops in all) and serve with some roasted beetroot wedges mixed through, some crushed minted peas, and a creamy, garlic dressing drizzled over the lamb.
• For a more casual dinner, carve the lamb and place on top of a bed of roasted and crushed new potatoes, halved heritage carrots (with the tops left on), and some greens. Then drizzle a homemade salsa verde dressing over the top.

Wine Pairing

• The traditional pairing is lamb and Rioja, as it matches the intensity and is complex enough to cope with the mustard, garlic and rosemary. If Rioja isn’t your thing, head to Tuscany and Chianti (Classico if you are feeling flashy). If you are lucky enough to have any older Bordeaux then this is the perfect excuse to very gently pull that cork…