Description DescriptionA beautifully presented French trimmed lamb rack, prepared from locally sourced Staffordshire lamb. With the bones cleaned for an elegant appearance, this is a premium roasting cut with tender meat and excellent flavour — perfect for special occasions, dinner parties, or a more refined roast. Cut as a full 7-bone rack for impressive presentation. Cooking Guide Remove from the fridge 30–40 minutes before cooking Preheat oven to 200°C (180°C fan) Season generously with sea salt, black pepper, and rosemary or garlic if desired Sear in a hot pan for 2–3 minutes to brown the outside Transfer to the oven and roast for: Rare: 12–14 minutes (45–47°C internal before resting) Medium Rare: 14–16 minutes (50–52°C internal before resting) Medium: 16–18 minutes (55–57°C internal before resting) Rest for 10 minutes before carving into cutlets Serving SuggestionServe carved into individual chops, or as a whole rack for table presentation. Excellent paired with crushed new potatoes, seasonal greens, and a red wine or rosemary jus.
