• Grass-Fed Dry-Aged Rack of Lamb | ±500g x2
  • Grass-Fed Dry-Aged Rack of Lamb | ±500g x2
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Grass-Fed Dry-Aged Rack of Lamb | ±500g x2

£58.00
£58.00
£58.00
Tax included.
4 to 6 Serve
7 days dry-aged Ageing
Finished on turnips and kale Rearing
Pan and oven Best for
Red Tractor Certification
Frozen, vacuum-packed Condition
Description

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.

  • Reared in Wales
  • Grass-Fed, with a winter finish of turnips and kale for enhanced flavour
  • Red Tractor certified
  • 7 Day Dry-Aged
  • 2 racks of ±500g with 8 bones each
  • Frozen
Cooking Instructions

Welsh Rack of Lamb - Pan and Oven

±500g x 2, 8 bones each, 7 day dry-aged. Serves 4 to 6. Defrost 10–12 hours. Around 25 minutes of cooking.

1. Defrost
Move the pack from freezer to fridge. Leave it in its packaging, on a plate. Allow 10 to 12 hours. Cook within 48 hours of defrosting. Do not refreeze.

2. Temper
Out of the fridge 45 minutes before cooking. A rack is thick through the eye and a cold centre will still be raw when the fat is done.

3. Score the fat and season
Pat dry, then score the fat cap in a crosshatch, through the fat but never into the meat. Salt generously all over. Seven days of dry-ageing means the surface is already dry, so it will colour quickly.

4. Render the fat side first
Heat a heavy ovenproof pan over a medium-high heat. Stand the rack fat side down, holding the bones, and give it 4 to 5 minutes until the fat is golden and a pool of it has rendered into the pan. Add no oil. This step is where the flavour comes from.

5. Colour the ends, then roast
Briefly sear the two cut ends, then transfer the pan to a 200°C oven, fat side up, for 12 to 18 minutes depending on the thickness of the eye.

6. Pull at 54°C
Probe the thickest part of the eye, away from the bone, which will read cold and mislead you. 54°C gives you pink and juicy. Lamb wants a couple of degrees more than beef, but not many.

7. Rest properly
10 minutes on a warm board, loosely tented. Do not skip it. Carved straight from the oven, a rack bleeds onto the plate.

8. Carve between the bones
Stand the rack up and cut straight down between each bone for single cutlets, or every two bones for a more generous portion. Serve with the resting juices and little more than salt.

Optional: melt a flavoured butter over the rested cutlets rather than cooking them in it. Garlic and herb, or garlic, rosemary and mint, both suit this cut.
Nutritional Information
Typical values Per 100g
Energy —
Fat —
of which saturated —
Carbohydrate —
of which sugars —
Fibre —
Protein —
Salt —
Storage

Delivered frozen. Keep frozen at -18°C until needed. Use by the date on the pack.
Defrost in the fridge, in its packaging, on a plate. Allow 10-12 hours. The pack will release liquid as it thaws.
Never defrost at room temperature or in a microwave.
Once defrosted, keep at 0-4°C and cook within 2 days.
Do not refreeze once thawed.
Delivery

SHIPPING RATES (UK mainland only excl. Highlands)

 Orders over £85 Express By End of Day (Tues-Sat)  FREE
 Orders under £85 Express By End of Day (Tues-Sat)  £8.50
 Express by 1PM (Tues-Fri) / by 1PM for Scotland  £11
 Express Saturday by 1PM / by 1PM for Scotland  £22


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.
FAQs
Grass-Fed Dry-Aged Rack of Lamb | ±500g x2
Grass-Fed Dry-Aged Rack of Lamb | ±500g x2

  • Where the Hills Do the Work

On the high pastures of Wales, sheep are farmed as they have been for generations, grazing rough ground, walking for their feed, and growing slowly through the seasons. That hard, open landscape is what gives Welsh lamb its fine grain and clean mineral character. A winter finish on turnips and kale does the rest, lending a quiet, nutty sweetness to the fat that faster-reared lamb never develops.