Untrimmed Rack of Lamb

Cut from the best end of lamb, the untrimmed rack offers all the tenderness of a French-trimmed rack, but with the fat cap left intact. As it cooks, the fat renders slowly, helping to baste the meat and add flavour throughout the roast.

Reared on the pastures of Cornwall, our free-range Suffolk-Texel cross lamb is known for its naturally sweet flavour and fine texture.

Best roasted whole and carved into cutlets to serve. The extra layer of fat and meat between the ribs makes this a more traditional, rustic way to enjoy one of lamb’s most prized cuts.