Rack of Lamb French Trimmed

French Rack of Lamb is a French-trimmed rack of lamb from small British farms – the showpiece roasting joint, with the rib bones cleaned and the fat cap trimmed to a preparation of immediate visual beauty. A French rack of lamb is the centrepiece roast for any occasion that demands the finest. As a result, it carves between the bones into individual cutlets with a presentation that no other cut approaches. Furthermore, the small farm provenance means the loin meat has real depth of flavour underneath the elegant exterior. In particular, cooking a French rack of lamb correctly is quick and straightforward once the technique is understood.

About French Rack of Lamb

We source our lamb and goat from small farms where slow growth and traditional husbandry produce meat of outstanding quality. In particular, we select every farm for its breed, farming practice and provenance. As a result, the lamb and goat we deliver carries a depth of flavour that intensively reared alternatives cannot match. Furthermore, smaller farms give animals more space, better grazing and a more natural life. However, slower growth means a longer time to market and higher costs throughout the supply chain. In particular, we consider those costs worthwhile because the difference on the plate is immediately apparent. Additionally, we work directly with our farmers so there is full traceability from field to delivery. That direct relationship is what allows us to stand behind every joint we sell. That is why French Rack of Lamb from The Artisan Food Company consistently impresses even the most discerning cooks.

Why Choose French Rack of Lamb From Us

Roasting lamb and goat from small farms rewards patience above all else. In contrast to supermarket joints, these cuts have more flavour, better marbling and a more complex character. As a result, they need less seasoning and less accompaniment to produce an outstanding result. Furthermore, resting a roasting joint after cooking is as important as the cooking itself. However, the approach differs significantly between cuts. In particular, shoulder and shank suit long, slow cooking at a low temperature until falling from the bone. Moreover, leg and saddle respond better to a hotter oven and a shorter time, served pink at the centre. Additionally, bringing any joint to room temperature before cooking produces a more even result throughout. That patience before and after cooking is what separates a good roast from an outstanding one.

How to Cook French Rack of Lamb

To get the very best from French Rack of Lamb:

• Season the fat cap and meat generously and bring to room temperature for 30 minutes.
• Sear fat-side down in a hot pan for 3 minutes until golden, then roast at 200°C for 15 to 18 minutes for pink.
• Furthermore, a French rack of lamb suits a herb crust of Dijon, breadcrumbs, rosemary and garlic pressed onto the fat cap after searing.
• Rest for 10 minutes before carving between the bones into individual cutlets.

Perfect Pairings

French Rack of Lamb pairs beautifully with:

• A herb crust of Dijon, breadcrumbs, rosemary and parsley – the definitive rack preparation
• Dauphinoise potatoes, roasted asparagus or fine green beans alongside
• A classic lamb jus or a mint and caper salsa verde
• A glass of fine red Burgundy, Pomerol or a Rioja Gran Reserva alongside

Storage: Keep refrigerated and use within 2 to 3 days of delivery. For longer storage, freeze on the day of delivery and use within 3 months. Furthermore, remove from the vacuum pack on arrival, pat dry and store loosely covered in the fridge. However, always bring to room temperature for at least 30 minutes before roasting. Delivered fresh, vacuum-packed and ready to cook.

However you cook it, French Rack of Lamb brings a depth of flavour that only small farm provenance and careful butchery can deliver. Moreover, outstanding meat always rewards simple cooking and lets the ingredient speak for itself.