Three bone rack of lamb

Greendale lamb comes from our own flock of breeding ewes, which are predominantly traditional breeds such as Suffolk's and continental X's. After enjoying spring and summer grazing on the rich pasture at our East Devon farm, our lambs are carefully selected when they reach the correct weight - they travel just eight miles to a local abattoir, the short journey helping 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.