Nutritional information typical values per 113g,
as sold
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

Here's cooking instruction for preparing a delicious rack of lamb:
1. Preheat your oven to 425F (220C) and make sure the rack of lamb is at room temperature. This allows for even cooking.
2. Season the generously with salt and pepper, ensuring all sides are coated.
3. Heat a skillet or oven-safe pan over high heat. Add a bit of oil or butter to the pan and sear the on all sides until it develops a nice brown crust. This should take about 2-3 minutes per side.
4. Once seared, transfer the to a roasting pan or place the oven-safe skillet directly into the preheated oven.
5. Roast the in the oven for about 15-20 minutes for medium-rare doneness or adjust the cooking time according to your preference. Use a meat thermometer to check the interl temperature; it should read around 135F (57C) for medium-rare or 145F (63C) for medium.
6. Remove the from the oven and let it rest for about 5 minutes. This allows the juices to redistribute and ensures a tender and juicy result.
7. Slice the rack of lamb into individual chops and serve immediately. It pairs well with sides like roasted potatoes, steamed vegetables, or a fresh salad.
Remember to adjust the cooking time based on the size of your and desired doneness. Enjoy your flavourful rack of lamb!

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

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