Rack of Lamb (French-Trimmed) — The Black Farmer rack of lamb is one of the finest cuts you can buy — taken from the front ribs, ...

Rack of Lamb (French-Trimmed)

£24.00
Rack of Lamb (French-Trimmed) — The Black Farmer rack of lamb is one of the finest cuts you can buy — taken from the front ribs, ...

Rack of Lamb (French-Trimmed)

£24.00
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Free delivery on orders over £50
Collect in-store - no delivery charge!
Every food order is carefully packed with insulation and ice packs to keep your food properly chilled—so it arrives fresh, safe, and exactly as it should be.

The Black Farmer rack of lamb is one of the finest cuts you can buy: taken from the front ribs, known to butchers as the "best end". French-trimmed for a clean, presentation-ready finish, it's a show-stopping centrepiece that's as easy to cook as it is impressive to serve.

With its tender texture and distinctive flavour, it's perfect for celebratory dinners, Sunday roasts and special occasions. Season simply with garlic, rosemary and olive oil, sear, then finish in the oven for juicy, succulent results. Butchered from grass-fed British lamb and available for UK delivery or collection from our Brixton and White City farmshops.

What is a French-trimmed rack of lamb? 

A rack of lamb is the joint of ribs from the "best end" of the animal. "French-trimmed" (also called "French-cut") means the meat and fat are cleaned away from the rib bones, leaving them exposed for an elegant presentation. It's the classic cut for a roast lamb centrepiece.

Looking for more ideas? Browse our lamb recipes. Order your rack of lamb online for chilled UK delivery, or collect from our London farmshops. Free delivery on orders over £50.

100% british lamb
Allergens are highlighted in bold.

Per 113g
Energy: 420 kCal
Fat: 39 g
*of which saturates: 0 g
Carbohydrate: 0 g
*of which sugars: 0 g
Fibre: 0 g
Protein: 23 g
Salt: 0 g

How to cook rack of lamb:
Take the rack out of the fridge 30 minutes before cooking and preheat the oven to 220°C (fan 200°C / gas mark 7).
Season generously with salt and pepper.
Sear in a hot, oven-safe pan with a little oil for 2–3 minutes per side until well browned.
Transfer to the oven and roast for 15–20 minutes for medium-rare.
Check with a meat thermometer: around 57°C for medium-rare, 63°C for medium.
Rest for 5 minutes before carving into individual chops.

Cook Before Eating. Consume On the Day Opened. Store Below 3°C or Freeze On Day Of Purchase For 6-9 Months. Defrost Thoroughly In the Fridge Before Cooking.

This pack contains 1 piece.

Chippenham Unit
The Black Farmer, Unit 10, Bumpers Farm Enterprise, Vincients Road, Chippenham, SN14 6QA

Brixton Store
The Black Farmer Brixton Farmshop. 25-27 Market Row, London SW9 8LD

White City Store
The Black Farmer, Unit 1, 2 Television Centre, 101 Wood Lane, White City, W12 7FR

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Frequently Asked Questions

Wilfred Emmanuel-Jones MBE, founder of The Black Farmer

The man behind the meat

Wilfred Emmanuel-Jones MBE, born in Jamaica, raised in Birmingham, farming on the Devon-Cornwall border since 2000. He founded The Black Farmer to bring bold, characterful British food to the nation's tables, with a flavour all of its own.

Read Wilfred's story →