Lamb Rack & Roll

Both of our top-selling cuts of lamb, in one handy pack!

  • Premium, naturally reared, grass-fed UK lamb loin
  • Saddle is hand tied and rolled by our highly skilled butchers
  • Rack of Lamb is beautifully 'French trimmed'
  • Code: D605R
  • Price per kg:
  • Item weight:
  • Servings: 4-5
Box Contains:
    • Rack of Lamb, French Trimmed, 440g
    • Short Saddle of Lamb, boned and rolled, 475g

 
£36.00

Two favourite mini roasts together in one convenient selection. Tender, succulent and full of sweet, juicy flavour - who could resist?

 

Cooking Instructions:
 
Lamb Rack
Remove from its packaging, allow the meat to come to room temperature for 20 minutes, patting dry with kitchen paper.
Preheat oven to 250°C / Fan 230°C / Gas 9 and a frying or griddle pan.
Once hot, add a little oil to the pan.
Sear the meat for 4-5 minutes.
Place your meat uncovered on a rack in a roasting tin, and put into the preheated oven.
Cook to your liking following the recommended time:

Medium: 10-12 minutes
Well Done: 14-16 minutes

Remove from the pan, cover with foil and leave to rest in a warm place for 10 minutes.
Lamb Short Saddle
Pan to Oven Roasting:

Preheat oven to 230°C/Fan 210°C /Gas 8. Remove from packaging, pat dry with kitchen paper.
Allow the meat to come to room temperature for 20 minutes.
Brush the meat with a little oil, first sear in a hot pan on all sids for 6-8 minutes in total.
Then place your meat uncovered on a rack in a roasting tin.
Season with salt and pepper, palce into the preheated oven and cook for:

Medium: 15 minutes
Well Done: 18-20 minutes

Cover with foil and rest in a warm place for at least 10 minutes.

Low Temperature Cooking:

Pre-heat oven and roasting tin to 80°C without the fan.
Pat meat dry with kitchen paper.
Heat a frying pan on high.
Add a little oil to the pan, or brush directly onto the meat.
Sear the meat all over for 6-8 minutes in total.
Place on the pre-heated tin and season with salt & pepper.
Set the thermometer to 60-65°C and insert horizontally into the centre of the meat.
Put into the oven until the thermometer alarm sounds (approx 75 - 90 minutes).
When the thermometer beeps your meat is ready to serve straight away.
There is no need to rest your meat as it has rested during the cooking process.
Ingredients:
 
For allergens, including cereals containing gluten, see ingredients in BOLD CAPITALS.


Nutritional Information
 
(Typical per 100g)

Lamb Rack
  • Energy: 1057 kJ/ 253 kcal
  • Fat: 20.2g, of which Saturates: 9.7g
  • Carbohydrate: 0g, of which Sugars: 0g
  • Fibre: 0g
  • Protein: 18.6g
  • Salt: 0.15g

Lamb Short Saddle
  • Energy: 1057 kJ/ 253 kcal
  • Fat: 20.2g, of which Saturates: 9.7g
  • Carbohydrate: 0g, of which Sugars: 0g
  • Fibre: 0g
  • Protein: 18.6g
  • Salt: 0.15g

Storage
 

Frozen-icon Frozen-icon

Storage: Keep frozen at -18°C or below
Defrost: Defrost in refrigerator overnight. Do not re-freeze once defrosted
Shelf life defrosted: Store in refrigerator and use within 24 hours