Rack of Lamb, French Trimmed
Lamb rack is a cut of meat that looks and tastes luxurious but is in essence very simple to cook. It is known as ‘the best end’ of the loin, left on the bone for a little added flavour and a touch of theatre.
It is simple to cook and often recommended cooked blushing pink in the centre. You can cut the rack into cutlets or leave it whole. With the rack left whole, you can control cooking more easily: if your grill or pan is a little too hot, simply lay the rack on its bones while you get to the right temperature to continue cooking.
If there ever was a cut of meat that epitomised the term ‘tastes as good as it looks’, this is surely it.
Weight: around 500g
Lamb rack is a cut of meat that looks and tastes luxurious but is in essence very simple to cook. It is known as ‘the best end’ of the loin, left on the bone for a little added flavour and a touch of theatre.
It is simple to cook and often recommended cooked blushing pink in the centre. You can cut the rack into cutlets or leave it whole. With the rack left whole, you can control cooking more easily: if your grill or pan is a little too hot, simply lay the rack on its bones while you get to the right temperature to continue cooking.
If there ever was a cut of meat that epitomised the term ‘tastes as good as it looks’, this is surely it.
Weight: around 500g
Lamb rack is a cut of meat that looks and tastes luxurious but is in essence very simple to cook. It is known as ‘the best end’ of the loin, left on the bone for a little added flavour and a touch of theatre.
It is simple to cook and often recommended cooked blushing pink in the centre. You can cut the rack into cutlets or leave it whole. With the rack left whole, you can control cooking more easily: if your grill or pan is a little too hot, simply lay the rack on its bones while you get to the right temperature to continue cooking.
If there ever was a cut of meat that epitomised the term ‘tastes as good as it looks’, this is surely it.
Weight: around 500g