Remove all packaging and allow to sit for 15 minutes to bring up to room temperature. Season well and sear all sides in a medium hot frying pan. Place in a roasting tin, cover with tin foil and cook in a pre-heated oven at 180°C. Cook for 20 minutes per lb for Medium.
For allergens, see ingredients in capital letters.
Lamb Rack of Ribs is cut from the best end of neck. It has the chine bone removed and the rib bone french trimmed.
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