Description
Sourced from small farms in the Lune Valley and Lake District. Our farmers, who we have worked with over many years, lovingly hand rear our lambs. We have forged great relationships with them to bring you lamb with consistent quality and great taste.
We traditionally hang our lambs for 5-7 days. This gives it that true lamb taste and tenderness you only get from a proper butchers.
The Lune Valley Lamb Rack is a tender cut with a delicate flavour, it is best seared in a pan and finished in the oven. This gives you control over your cooking temperatures but still gives you a nice caramelisation on the surface of the meat. Be sure to remove your meat from the fridge before cooking so it can come to room temperature.
Don’t forget our locally produced Redcurrant Jelly, Mint Jelly or Mint Sauce, from Farraday’s of Windermere.
