Half Lamb Rack
The expertly trimmed rack for home cooks
- French trimmed and fully prepared by our master butchers
- Cut from the finest quality lamb loin for tenderness
- Naturally reared lamb from the British Isles
Price per kg:
You don't need to be a master chef; just brown it in a pan and roast to your liking. Slice between the bones for thick cutlets that are so tempting.
Low Temperature Cooking Method
Before cooking, remove the defrosted meat from its vacuum packaging and pat dry with kitchen paper. Allow the meat to come to room temperature for up to 30 minutes before cooking.
Preheat the oven (with the fan turned off) to 80°C and place a roasting tray in the oven to heat up.
Heat a griddle or frying pan on high. Add a little olive oil to the pan, or brush the oil directly onto the meat. Sear the meat on all sides (5 - 6 minutes total). Season the meat with salt and pepper.
Place the meat on the preheated roasting tray. Set the meat thermometer to 60 - 65°C and insert the probe horizontally into the centre of the meat. Place the meat in the preheated oven with the thermometer cord through the door.
Cook for 60 - 75 minutes at 80°C. No need to rest after.
Alternatively, use the Pan to Oven Cooking Method.