Keep in the fridge below 5˚C. If you’re not going to eat it within a day or two, freeze your meat as soon as possible and always within the use by date. Once frozen, use within a month. Use on the day of defrosting.
How to cook lamb rack
Brown the fat/skin side in a pan, season and roast at 220°C for 20 mins (for pink), 30 mins for medium. Rest for 5 mins and slice into cutlets before serving. Try with a herb crust (breadcrumbs, mustard, garlic, olive oil, herbs) spread on before cooking.
Organic lamb farmer
The lamb comes from our producer group of small-scale organic farmers, who rear their animals to some of the highest welfare standards around. They are grass fed and enjoy an outdoor existence, reaching maturity naturally.
We choose traditional breeds, which we believe give better flavour. We carefully hang and butcher the meat ourselves, then mature it for extra flavour and tenderness.