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Dry-Aged & Bone-In for Flavour
It would also be the perfect thing to sit on top of a big plate of petits pois à la française
A slow sear that builds colour and cooks it from medium-rare to medium (54–55°C) brings it to its best
and sharp apple sauce
Indulge in the seasonal bounty with some fresh peas
3-Bone Rack of Lamb queen Dry-Aged & Bone-In for FlavourCut from the lamb saddle, the glamorous 3 bone rack of lamb is succulent and flavourful, best served medium rare. We prefer not to French trim it, as we believe the fat is one of the highlights of this cut. Therefore, we recommend slowly rendering the fat side before roasting. Inspiration by Chef Valentine Warner "Cooking lamb in a rack allows for a perfectly pink result and succulent meat. I tend to always score the fat with closely running lines