Grass-fed British lamb rack dry aged on the bone for 7 days to add an extra depth of flavour and tenderness to this luxury roast. Expertly French trimmed by hand in our Aberdeenshire Butchery for an enhanced presentation to crown your table.

Cooking guidelines from defrosted: remove all packaging, pat dry with kitchen paper. Ensure the rack is fully defrosted prior to cooking.
Allow the meat to sit at room temperature for 20 minutes.
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 rack all over for 4-5 minutes. Place the meat on a wire rack in a roasting tin, place uncovered into the preheated oven.
Cook to your liking following the recommended times:
Medium: 10-12 minutes
Well done: 14-16 minutes
Remove from the oven, cover with foil and leave to rest in a warm place for 10 minutes.
Cooking appliances vary in performance, these are guidelines only.