Rack of lamb, known as carre d’agneau in French cuisine, comes from the saddle fillet eye muscle left on the bone.

Simply dress the rack in a garlic, fresh rosemary and olive oil rub and roast in the oven for no more than twenty minutes.

Trimmed and chined by our master butchers, our stunning rack of lamb is from native breed flocks that have been purely grass fed on small family farms

Rack Of Lamb

32,99 €Price
1 Kilogram