Romney X French Trimmed Rack of Lamb (440g)

A rack of lamb is a timeless classic, and makes for a perfect joint for sharing amount 2-3 people (depending on appetite). We recommend rendering the fat out by cooking the rack fat-side down in a slowly warming pan, and then brushing with mustard, dusting with herbs, finishing in the oven and resting well.This Easter, we're excited to debut the first home-bred Romney sired lambs from Tom and Clare Eames' flock. This has been a project years in the making, and is another step in Tom & Claire's sustainability mission. Romneys are hill sheep, so build fantastic flavour through their meat and fat while grazing the Devon lowlands. Because of their beautiful fat, we can dry-age these Easter lambs for over seven days to enrich, soften and develop their flavour even more.