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Cooked Rack of Lamb From Pipers Farm
Dry Aged Rack of Lamb Ready To Cook From Pipers Farm

Grass Fed Rack of Lamb

A show-stopping centrepiece

£14.65
  • 300g
    £14.65

Why we love this

  • British Farms
  • Grass Fed & Finished
  • Pasture Raised

This has blown me away! As someone who never eats lamb because I have never enjoyed the flavour and the amount of fat, I am now converted!! Melt in the mouth, juicy..

Amber

  • Our grass-fed rack of lamb makes a really show-stopping centrepiece perfect for celebratory feasting.

    We grow our lamb slowly, only ever feeding a diet of grass for the entirety of their lives, they take a little longer to finish and so, are classed as Hogget. The maturity of our Hogget creates a richer depth of flavour and marbling than you find in younger lamb. 

    This classic cut has picked up quite the reputation over the years receiving some of the country's top awards including; Good Housekeeping's 'Best Racks of Lamb' and the Guild of Fine Food Great Taste Gold awards.

    "Perfectly trimmed rack of lamb! A superb flavour" Great Taste awards

    "Excellent richness and creaminess to the fat as well as a sweet and juicy meat." Great Taste awards

    You can find out more about how we rear our grass fed lambs.

    Each rack of lamb contains 3-4 bones. Each rack of lamb weighs approximately 300g.

  • Grass Fed Lamb

  • Season to taste, particularly with a sprinkling of sea salt over the fat.

    Get a cast-iron pan hot, lay the rack, fat side down into the pan and leave until the fat is golden brown. Seal the long side of lean meat for a minute and then briefly both ends.

    Transfer to a hot oven preheated to 200C for approximately eight minutes.

    We recommend using a meat thermometer and aiming for 55C.

    Allow to rest for 10 minutes at room temperature. Carve down between the bones to serve 2 - 3 cutlets per portion.

  • All of our meat is delivered frozen ready to pop straight into your freezer, once defrosted these can be kept in the fridge for up to 3 days.

  • Standard Delivery (8am - 7pm, Tuesday - Friday) on orders over £75 is £3.95
    Standard Delivery (8am - 7pm, Tuesday - Friday) on orders under £75 is £5.95
    Standard Delivery Highlands & Islands (2 day service) is £14.95

    Express Delivery (8am - 12pm, Tuesday - Friday) £7.95* excludes Highlands & Islands

    All meat is delivered frozen in insulated packaging specifically designed to keep your food safe in transit

    Delivered in compostable and fully recyclable packaging

Thoughtfully delivered to your door

FAQs

Your questions answered, all in one place.

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  • The set of ribs from the top of the ribcage, kept as one joined section rather than cut into individual cutlets. A dramatic centrepiece cut that carves down into ribs at the table.

  • Hogget spends longer on grass, so the meat develops firmer texture, deeper flavour and more marbling than young lamb. Young lamb can taste bland by comparison.

  • Rack is the most tender and elegant of the roasting joints, leaner than shoulder and slighter than leg. It suits a small occasion where presentation matters as much as the eating.

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