Rack of Lamb roasts A cut of beef like

A cut of beef like this often calls for potatoes

turnips and a Morteau sausage

with nose-to-tail cooking and eating at the heart of what we do

white pepper

flavourful and offering excellent value for money

Rack of Lamb roasts A cut of beef likePerfect for two to share, rack of lamb needs little introduction. Taken from the saddle, this glamorous joint is succulent and flavourful, particularly when served medium rare. We prefer not to French trim, believing the fat to be one of the highlights and therefore we recommend a slow render on the fat side prior to roasting. Chef Val Warner loves rack of lamb "Cutting between the bones to see them one by one fall aside revealing that glistening pink