Grass-Fed Dry-Aged Rack of Lamb | ±450g x2

Reared on the high pastures of Wales and finished over winter on turnips and kale, this is lamb shaped by its landscape, fine-grained, gently sweet, with the clean mineral character that only comes from a slow life on rough ground. The brassica finish lends a quiet, almost nutty depth to the fat, and a succulent that sets Welsh lamb apart from anything mass-reared.
French-trimmed by hand to a clean, elegant frame, the occasion it deserves. Sear the fat side first to render and colour, then roast hot and fast until pink in the middle. Rest properly, carve between the bones, and serve with little more than salt. The kind of cut that quietly earns the centrepiece, without ever asking for it.

A must with our Garlic & Herb butter and Garlic, Rosemary & Mint butter from Sublime Butter.

Garlic & Rosemary Roasted Welsh Rack of Lamb
- Prep time: 15 mins
- Cook time: 20–25 mins
- Resting time: 10 mins

Ingredients
- 2 French-trimmed Welsh Racks of Lamb (approx. 8 ribs each)
- 3 tbsp Olive oil
- 4 Garlic cloves, minced
- 2 tbsp Fresh rosemary, finely chopped
- 1 tsp Fresh thyme leaves
- Salt and freshly cracked black pepper
- 1 tbsp Dijon mustard (optional, for a better crust)

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Step-by-Step Instructions

1. Tempering the Meat: Remove the lamb from the fridge at least 30 minutes before cooking. Bringing the meat to room temperature ensures even cooking throughout the rack.

2. Preheat and Prep:
Preheat your oven to 200°C. In a small bowl, mix the olive oil, minced garlic, rosemary, thyme, salt, and pepper into a thick paste.

3. Score and Sear:
Lightly score the fat cap in a diamond pattern. Heat a large oven-proof skillet over medium-high heat. Sear the fat side of the racks for 2–3 minutes until golden brown and rendered. Quickly sear the other sides for 1 minute just to lock in juices.

4. Apply the Crust:
Remove the racks from the pan. If using mustard, brush a thin layer over the meat side. Rub your herb and garlic paste generously over the meat, avoiding the cleaned white bones.

5. The Roast:
Place the racks in the oven (fat side up). For a perfect medium-rare, roast for 18–22 minutes.
- Pro Tip: Use a meat thermometer. Pull the lamb out when the internal temperature reaches 52°C.

6. The Essential Rest:
Transfer the lamb to a warm plate and tent loosely with foil. Let it rest for 10 minutes. This allows the fibres to relax and the juices to redistribute, ensuring a succulent cut.

7. Carve and Serve:
Slice between the ribs into individual chops. Serve with the turnip and kale mash to complement the lamb’s winter diet.

SHIPPING RATES (UK mainland only excl. Highlands)

Our delivery service covers all UK mainland addresses and is fully tracked using trusted courier DPD.
We aim to deliver all orders, excluding the Highlands & Islands, via next-day service; however, please allow up to 48 hours when placing your order in case of any courier delays.