Rack Of Lamb

1 star award-winner
"This is a stunning rack of lamb with a gorgeously rendered layer of fat and a succulent, tender fillet. It is outstanding, with some judges preferring the the delicious fat to the meat - an achievement in flavour, breeding and maturing."

Sear the rack in a hot pan, fat side down, until golden brown. This usually takes about 2-3 minutes. Flip and sear the other side for another minute. Transfer to the oven and roast at 180°C for 15-20 minutes for a pink center. Rest for 5 minutes before slicing.

Keep refrigerated once delivered and consume by the use-by date. If frozen before expiry, our meats can be frozen and used within three months. Defrost fully before use. Do not re-freeze.