A simple recipe for the perfect roasted lamb rack.

Marinate your lamb rack in rosemary, dijon mustard, sea salt, olive oil and garlic overnight.

remove from the marinade and lightly pat dry the rack of lamb. Season the skin again with sea salt.

Preheat your oven to 190°C and place a skillet on a medium high heat. Let the skillet just warm up and place the rack fat side down. As the heat rises the fat will render and caramelise this will take perhaps 2 minutes.

Turn the lamb regularly ensuring an even colouring all around the rack before adding to the oven. The lamb will take perhaps 8-10 minutes to reach the internal temperature of 56°C you are aiming for. Always go off the temerature not the time!

Rest the rack well before slicing into individual rib portions.

All our meat is delivered frozen.

We deliver it to you in insulated sustainable wool packaging that can keep it frozen for 72hrs. When you receive your meat please put it straight in the freezer. Even if it has defrosted it is ok to put back in the freezer as long as it is not warm.

We deliver it frozen for a number of critical reasons:

• Natures preservative. Freezing is one of the most ancient of all methods of preservation. We firmly believe that when frozen rapidly there is no loss of quality in the meat.

• Sustainability. By freezing our meat we can ensure there is as close to zero waste as possible. Our meat is frozen as soon as it is butchered in protective packaging that allows us to keep the meat perfectly for over a year. This is vs 10 days for fresh.

• Seasonality. Like vegetables, meat has a season. By freezing our meat we can select our produce when it is at its very best. Fresh meat butchers cannot do this and you can taste the difference in our meat.

• Better supporting farmers. For our farmers it is most profitable for them to get the produce off the farm as soon as it is ready. This allows us to support them better.