A rack of lamb or carré d'agneau (though this may also refer to other cuts) is a cut of lamb cut perpendicularly to the spine, and including 6-8 ribs or chops. ... Alternatively, two French trimmed racks may be placed together with the ribs interlinked; when configured this way it is often known as a 'Guard of honour' .
- Produced in the UK
- A full lamb rack has 6 or 8 ribs
- well trimmed and may be cut into three or four ribs
- Non-Stunned Halal
- Whole Rack Recomened with Fat!
Baby Lamb Meat
Suitable for home freezing. Ideally freeze as soon as possible after purchase but always by 'use by' date shown. Defrost thoroughly for a minimum of 12 hours in the fridge. Follow the preparation guidelines above. Once defrosted use on the same day and do not refreeze. Not suitable for cooking from frozen. Keep refrigerated. Once opened, consume within 1 days and by 'use by' date shown.
Instructions: Not suitable for microwave cooking.
Instructions: Med - High. Season the chops on botch sides. Pre-heat grill, then place the chops onto the grill pan and cook under a med - high heat for 3-4 minutes each side (medium), or 5-6 minutes each side (well done). Remove from grill and rest on a warm plate for 5 minutes before serving.
Instructions: Pan fry Med - High. Lightly oil and season chops on both sides. Heat a heavy based frying pan over a high heat until smoking. Add the chops to the dry pan and cook for 1 minute each side, reduce to medium heat and continue to cook for a further 1-2 minutes each side (medium), or 4-5 minutes each side (well done). Remove from pan and rest on a warm place for 5 minutes before serving.
Preparation and Usage
To enjoy your chops at their best, remove from fridge and all packaging 10 minutes before cooking. For best results we recommend pan frying.
Tip Add fresh sage or a sprig of rosemary to the frying pan for the last 2 minutes of cooking, basting occasionally, for an aromatic flavour.
Number of uses
4 Servings per 1KG
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