West Country Lamb Rack, Frenched
-
This item is currently not available
- Sourced from Dorset, Cornwall, Devon, Gloucestershire, Somerset, and Wiltshire
- Raised by traditional methods, with full traceability
- Farm assured and Red Tractor certified for animal welfare
- PGI-certified, grass-fed, pasture-raised, with no confined feedlots
- All feeding on pasture, with animals free to roam
- No subtherapeutic antibiotics and no added hormones
- Premium English lamb from 35–42 lb. carcasses, hand butchered and fabricated
- Portion-controlled, chef-ready cuts crafted by expert butchers for consistent sizing
- Superior quality with a tender texture, short grain, and mild flavor
Cooking Methods: Pan-Roast, Roast, Sous Vide, Grill
Cooking Tips: Allow a minimum of 2 chops per person for the main course. Rack of lamb pairs well with a variety of seasonings, from fresh herbs like rosemary and thyme to Dijon mustard, spicy harissa, or simply olive oil and coarse salt and pepper. Gently score the fat cap before cooking. The rack can also be sliced into individual or double chops before cooking if desired. Rack of lamb and lamb chops are best when enjoyed medium-rare, or 145 degrees F on an instant-read thermometer. Always allow the finished lamb to rest before slicing or serving.
Exclusive. Our young PGI-certified premium lamb is 100% grass‑fed on traditional farms in England’s West Country. To earn the PGI label, lamb must be born, raised, and harvested in the West Country region, 100% grass-fed, with no grains, no feedlots, and no finishing farms. No subtherapeutic antibiotics, no added hormones. All cuts are hand butchered and fabricated by lamb experts with size consistency, and the chef’s end needs in mind. Smaller cuts with short and thin grain, making the meat extremely tender with lots of flavor.
Appreciated around the world, this is the first time West Country Lamb is available in the U.S., and only from D’Artagnan
