Rack of Lamb

Rack of Lamb

Beautiful French trimmed racks of Lamb look great on the table and taste delicious. An elegant cut that never fails to impress!

3 ribs approx 270g



Bought these last Christmas although very small they were absolutely delicious small is beautiful they were the most tender tasty

talking point at our Christmas table I am definately reordering this year they beat turkey hands or claws down

I have never been disappointed with the produce from this wonerful Bufalo farm .

by Mrs Janet Wycherley [view]

Just had these for dinner and oh my word, they were delightful.
Though I have come to expect only the best from Buffalo Farm

by Jenna Taylor [view]


Average Values

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Cooking instructions 

Remove all packaging 

season well pre heat pan over a medium to high heat with a tablespoon of oil, seal all sides of the lamb rack then roast in a preheated oven at 230c and cook for 12- 18 minutes let it rest for 5- 7 minutes  


Allow internal temperature to be 5 to 10 degrees less than you like because the meat will continue to cook while it sits. Bloody rare: 115 to 125 degrees F Rare: 125 to 130 degrees F Medium rare: 130 to 140 degrees F Medium: 140 to 150 degrees F

Keep refrigerated and use within 3 days of purchase. If freezing freeze on day of receipt.


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