3-Bone Rack of Lamb queen this versatile cut forms the

this versatile cut forms the foundation of many comforting dishes: think slow-cooked stews

A slow sear that builds colour and cooks it from medium-rare to medium (54–55°C) brings it to its best

Indulge in the seasonal bounty with some fresh peas

both popular breeds in Britain before the introduction of commercial pig farming

3-Bone Rack of Lamb queen this versatile cut forms theCut from the lamb saddle, the glamorous 3 bone rack of lamb is succulent and flavourful, best served medium rare. We prefer not to French trim it, as we believe the fat is one of the highlights of this cut. Therefore, we recommend slowly rendering the fat side before roasting. Inspiration by Chef Valentine Warner "Cooking lamb in a rack allows for a perfectly pink result and succulent meat. I tend to always score the fat with closely running lines