Bones with many splinters and not cut cleanly
Too much fat for a leg
Not all stuff as on photos
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Vendor:
Onlinemeatshop
Fresh Halal British French Trimmed Rack of Lamb - Red Tractor Approved
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Fresh Halal British French Trimmed Rack of Lamb - Red Tractor Approved
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- Description
- Serving Guide
- Storage Handling
- Nutritional Info
- Recipe Ideas
- Dishes
- Product FAQs
A French trimmed rack of lamb is the whole rib loin, fat cap and chine trimmed back so the bone tips sit clean for roasting whole, carving into cutlets, or grilling as chops. Certified Halal and made from 100% baby lamb meat, produced in the UK, it's sold whole or portioned into multi-rib joints, in 500g to 2kg packs.
What cutting styles, trims and pack sizes are on offer?
- Whole 7-rib rack, ready to carve into cutlets at home
- 3-rib joint at 270-285g, a single roasting portion
- 2-rib joint at 175-180g, a smaller portion or starter size
Every size comes Fat-On or Fat-Off, in 500g, 1kg or 2kg packs.
Is a rack of lamb just lamb cutlets by another name?
Essentially, yes: a rack is just the cutlets, still joined along the rib bones instead of split apart at the block, and this one is French trimmed so the bone tips are already bare. Buy the whole 7-rib rack and carve your own cutlets at the table, or let us do that step with a ready-portioned 3-rib joint (270-285g) or 2-rib joint (175-180g).
Fat-On or Fat-Off trim is available on every size, so you decide how much fat cap stays on for roasting or grilling. That makes it easy to match the joint to how you're serving it, from a full roast down to individual chops.
How is this rack of lamb sourced and slaughtered?
Every animal is slaughtered by the non-stunned method, Antibiotic-free and Growth hormone-free. It's produced in the UK from 100% baby lamb meat, with no other ingredients.
The 3-rib joint (270-285g) is a substantial single portion, so a 1kg pack covers three to four diners and a 2kg pack stretches to six or seven. The smaller 2-rib joint (175-180g) suits a lighter serving or starter, so plan one or two per person depending on appetite. For a full carved roast, order the whole 7-rib rack and slice cutlets to size at the table.
Defrost for around 12 hours, ideally overnight in the fridge on a plate to catch any drip. Cook the rack within a day or two of it fully thawing, and don't refreeze it once it's defrosted. Keep it refrigerated until you're ready to prepare it, away from other raw foods.
Typical values per 100 g (raw):
| Energy | 267 kcal |
|---|---|
| Protein | 16.88 g |
| Fat | 21.59 g |
Basis: a composite of trimmed lamb retail cuts, lean and fat together. Reference: USDA FoodData Central, "Lamb, composite of trimmed retail cuts, separable lean and fat, trimmed to 1/4" fat, choice, raw" (FDC 172479).
Whole roast: Sear the 7-rib rack fat-side down first, then roast it whole to keep the centre pink, resting it for 10 minutes before you carve it into cutlets.
Chops on the BBQ: Split the rack into its 2-rib or 3-rib joints and grill them fat-side down over direct heat until the fat renders and chars.
Pan-seared cutlets: Carve the 175-180g 2-rib joint down into individual cutlets and pan-fry for a couple of minutes each side.
This French trimmed rack suits a Sunday roast, carved tableside into cutlets, and its rib joints work just as well as chops on the BBQ. The 2-rib and 3-rib portions cook fast on the grill for a mixed grill or kebab-style skewers, and take well to Middle Eastern-style marinades of garlic, cumin and lemon before searing.
What can I do with the rib bones after carving the rack?
Because this rack is French trimmed, the bone tips are already bare of meat, so once you've carved off the cutlets, save the rib bones and any trim for a stock or gravy base rather than binning them.
Does the whole 7-rib rack keep its bones in?
Yes, the whole rack is sold bone-in, which helps it hold its shape as it roasts. Carve between the ribs afterwards to separate it into individual cutlets.
Are the bones still attached on the smaller 2-rib and 3-rib joints?
Yes, both the 3-rib joint (270-285g) and the 2-rib joint (175-180g) keep their own rib bones in the same French-trimmed style as the whole rack, so the smaller portions still carve with a clean bone handle.
What should I do with any trimmed fat and bone offcuts?
Keep trimmed fat and bone scraps in the freezer for later; they add richness to a lamb stock or gravy even though they're removed before the rack is roasted or grilled.