Whether boneless, as an individual or whole noisette, French trimmed or as traditional chops it is hard to beat this cut of meat for an evening meal with new potatoes and vegetables.

It is lean, tender with a delicate flavour. It’s also a good source of protein, vitamin B12, zinc and niacin.


Recipes with rack of British lamb

Ewe tarts

Slow-cooked lamb

Hogs pudding noisette


See more recipes from our Farm Chef