Three bone rack of lamb

Greendale lamb is supplied by David Lockwood, who farms in nearby Aylesbeare. After enjoying the rich grazing pastures of East Devon, the lambs are carefully selected when they reach the correct weight; they are slaughtered at a local abattoir to keep stress to a minimum. Hung for a minimum of ten days, the meat becomes even more flavoursome and tender. Our master butchers then prepare it on-site at Greendale Farm Shop, skilfully turning it into plump chops, classic roasts, burgers, meatballs and much, much more.

‘French trimming’ is part of the presentation of the meat, and simply means that the ends of the rib bones are left exposed after the fat has been trimmed away. To carve your cooked rack, just take a sharp knife and slice firmly downward between the bones to create individual cutlets.

To roast the rack of lamb, cook it at high heat (220°C/gas mark 7) for about 20 minutes if you like the meat to remain pink in the middle; leave it for 5-10 minutes longer if you prefer it well done. Remove from the oven, wrap in foil and leave to rest for up to 10 minutes so that the juices can suffuse the meat with their flavour.