Our local rack of lamb is a wonderful centrepiece for Easter feasting!
Sourced from local farms and masterfully prepared by our Butchers at Farndon Fields the lamb is perfectly trimmed with a buttery parsley & mint herb crust.
A wonderful choice for those wanting something a little different; the meat is succulent and tender, as well as visually sensational.
Size: Each rack of lamb contains 3-4 bones and weight approximately 1.5kg (serves 3-4 people)
Cooking Instructions:
Preheat oven to 200C.
Place lamb on a roasting tray and lay crust side up using the bones as a trivet. Turn down to 170C once the lamb goes in. Roast for 20 minutes then turn the baking tray around in the oven and cook for a further 20 minutes.
Rest for at least half of the cooking time before serving.
