A classic restaurant dish and a specialist butchers' cut. This is a sweet, juicy cut of meat. The chine bone is removed from the rack, to make it easy to carve. The top bones are French Trimmed and polished so that they don't burn during cooking.Cook whole and slice into individual cutlets when ready to serve.
One rack supplied - minimum weight 400g. Serves 2.
Our lambs are purchased from various parts of the country to maintain a young new season lamb. Our specialist lamb buyer tries to purchase English mixed with a continental breed. Lambs are mainly grazed unless weather conditions are very poor, in which case they are housed. In certain cases where the cattle cannot be taken from the field, they are given food.
Our "New Season" lamb season starts in Worcestershire, Warwickshire and Leicestershire (March - August). We then move our purchases to the Scottish Borders (September - November) making good use of the grass before the colder weather sets in, at which point we move our purchasing to Devon and Cornwall (November - March).
Our Main Breeds we try to chose from are: Suffolk, Texel, Cheviot and Limousine.
|Price per kg||£39.87|