Rack of High Peak Lamb

We prepare our racks of lamb French trimmed for that ever so special occasion. 

This roasting joint is a show stopper and will be sure to impress at any dinner party. 

We can provide either the first four or eight ribs of the lamb, known as ‘the rack’.

The meat and fat are trimmed away from the tops of the bones, meaning your racks are ready to cook. 

We also can cut your rack between the bones to give cutlets if preferred, see link here. 

Suggested Serving size

We recommend 2 cutlets per person and so a four bone rack will serve approximately two. 

Basic Cooking Guide

A rough guide is 25 minutes for every 450g of meat, but it all depends on your oven. A good way to test for doneness is to give the meat a bit of a squeeze with your fingers. If it feels soft, it mean it's rare; if it feels very firm, it's well done. For a nice rare lamb rack, 25 to 30 minutes is a good guide.