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Scotch Rack of Lamb (450g)

Our Scotch rack of lamb comes from the highest quality Scotch lamb, sourced and produced in the West of Scotland. Hand prepared by our Master butchers, our lamb is full of flavour and just the right amount of creamy fat.

Lamb has avoided the perils of mass processing and refuses to thrive anywhere other than its natural habitat; something that Scotland has in abundance. A rack of lamb looks stunning on the table and is easy to cook. Choose for an intimate meal for two and wait for the compliments.

£11.99

Scotch Rack of Lamb (450g)

Description

Our Scotch rack of lamb comes from the highest quality Scotch lamb, sourced and produced in the West of Scotland. Hand prepared by our Master butchers, our lamb is full of flavour and just the right amount of creamy fat.

Lamb has avoided the perils of mass processing and refuses to thrive anywhere other than its natural habitat; something that Scotland has in abundance. A rack of lamb looks stunning on the table and is easy to cook. Choose for an intimate meal for two and wait for the compliments.

Additional information

Weight0.45 kg
Shelf Life

Minimum of 5 Days on Delivery Keep refrigerated

Packaging

All our produce is sold Fresh and never Frozen This produce will be carefully Vacuum packed by our team for freshness

Cooking Tips

Always bring meat to room temperature before cooking. Use cooking times and temperatures as a guide rather than a fact. Some people like their lamb slightly pink whilst others prefer it well done. Unlike beef roast lamb doesn't tend to be served very rare so aim for somewhere between rare and medium if you like it pink.

Meat is a natural non-conformist thing so view cooking times as a starting point. Our timings are from room temperature; if you use a fan oven remember to reduce the heat by 10C. An initial 20 to 30 minutes at 220C/Gas 7 PLUS

15 minutes per 500g at 190C/Gas 5 for rare
20 minutes per 500g at 190C/Gas 5 for medium
25 minutes per 500g at 190C/Gas 5 for well done

Use a meat thermometer for complete accuracy; a method far more popular in the domestic kitchen than you may think.

50C for rare
60C for medium
70C for well-done

Resting is essential. For all concerned. Left for half an hour the juices redistribute and the fibres relax; easy to carve tender to eat. Don’t worry about it going cold; it will keep itself warm and be all the better for it.

Pack Size

450g Rack of Lamb

Servings

2-3