• 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.
Weight

GRASS-FED

FROZEN

At A Glance
  • 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
Description

Experience the unmatched quality of authentic Welsh Lamb, a delicacy shaped by the rugged landscape and traditional farming heritage of Wales. Our rack of lamb is celebrated for its incredible tenderness and a deep, complex flavour that only comes from a life spent on natural pastures.

What sets our Welsh lamb apart is the careful seasonal diet; during the colder winter months, the lambs are finished on nutritious turnips and kale. This specialised forage not only ensures the highest animal welfare but also imparts a unique, subtle sweetness to the fat and a succulent finish to the meat.

Expertly French-trimmed by master butchers, these racks are ready to take centre stage at your dinner table, offering a restaurant-quality presentation with every roast.

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

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.
Delivery

SHIPPING RATES (UK mainland only excl. Highlands)

 Orders over £75 Express By End of Day (Tues-Sat)  FREE
 Orders under £75 Express By End of Day (Tues-Sat)  £8.50
 Express by 12PM - Noon (Tues-Fri) / by 1PM for Scotland  £11
 Express Saturday by 12PM - Noon / 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.
Grass-Fed Dry-Aged Rack of Lamb | ±500g x2
Grass-Fed Dry-Aged Rack of Lamb | ±500g x2

  • UK | Wales