Grass Fed Rack of Lamb
Sourced from slow grown, grass fed hoggets reared by William and Jon at Church Farm in the Blackdown Hills, this rack of lamb is a true celebration of British farming. Each joint is dry aged to enhance its rich, succulent flavour before being french trimmed by our team of Master Butchers for an elegant, restaurant-quality presentation. Full of character and tenderness, this is British lamb at its very finest — a quality that earned it the Gold Award at the Great British Food Awards this year. Perfect for a special meal or festive centrepiece, it’s a showstopping way to bring the best of British meat to your table.
This picture shows a full rack of lamb.
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Delivered Frozen
Professionally Blast Frozen by our skilled butchers.
Sourced from slow grown, grass fed hoggets reared by William and Jon at Church Farm in the Blackdown Hills, this rack of lamb is a true celebration of British farming. Each joint is dry aged to enhance its rich, succulent flavour before being french trimmed by our team of Master Butchers for an elegant, restaurant-quality presentation. Full of character and tenderness, this is British lamb at its very finest — a quality that earned it the Gold Award at the Great British Food Awards this year. Perfect for a special meal or festive centrepiece, it’s a showstopping way to bring the best of British meat to your table.
This picture shows a full rack of lamb.
Grass Fed Lamb
Store long term in your freezer, until you are ready to cook. Thaw prior to cooking, keep refrigerated and cook within 5 days.
Next day delivery available if you order before 1pm.
Free delivery on all orders over £85.
For orders between £30 and £65, delivery is £4.95. For orders between £65 and £85, delivery is £3.95. For all orders over £85, delivery is free.
All our products are sent out frozen. If thawed when they arrive, you can refrigerate and use within 5 days, or they are suitable for refreezing at home too.
Delivered in compostable and recyclable packaging.
We freeze our meat because it means you get the very best - for flavour, freshness, and integrity. Every cut is professionally blast frozen at its absolute peak, locking in natural quality without any artificial preservatives or additives. It’s the most natural way to preserve food, and it allows us to deliver better meat — for you, for the farmer, and for the animal.
1. Locked-in freshness and flavour
Freezing is nature’s preservative. We rapidly freeze our meat soon after butchery to capture it at its very best — perfectly aged, expertly prepared, and full of natural flavour. Unlike meat that sits on counters or travels through long supply chains, our meat stays exactly as it was the day it was cut. You enjoy it as fresh as the moment it left the butcher’s block.
2. Whole-carcass butchery, no waste
Freezing allows us to work with whole animals from trusted farmers, supporting true nose-to-tail butchery. This means every part of the animal is used and valued — nothing is wasted. It’s more sustainable, more respectful, and helps us honour the animal in the right way.
3. Better for farmers, better for farming
By freezing, farmers can send their livestock when it’s ready — not when the market demands it. They’re paid fairly and can continue to farm naturally, without rushing or forcing production. It’s a model that supports better welfare, better farming, and better meat.
4. In tune with nature’s seasons
Every meat has a natural cycle that follows the seasons. We work with farmers who raise animals slowly, allowing them to grow at their own pace, on natural pasture and forage. When that meat reaches its seasonal best, we freeze it there and then — capturing that moment of perfection so you can enjoy it all year round.
5. Quality and convenience for you
Your order arrives in insulated, sustainable wool packaging that keeps everything frozen for up to 72 hours. Simply pop it in your freezer on arrival. You can stock up confidently, reduce waste, and enjoy better meat whenever you choose — knowing it’s as good as the day it was cut.
By choosing frozen, you’re choosing a better way to eat meat: fresher, fairer, and more sustainable — without ever compromising on taste or quality.
1. Locked-in freshness and flavour
Freezing is nature’s preservative. We rapidly freeze our meat soon after butchery to capture it at its very best — perfectly aged, expertly prepared, and full of natural flavour. Unlike meat that sits on counters or travels through long supply chains, our meat stays exactly as it was the day it was cut. You enjoy it as fresh as the moment it left the butcher’s block.
2. Whole-carcass butchery, no waste
Freezing allows us to work with whole animals from trusted farmers, supporting true nose-to-tail butchery. This means every part of the animal is used and valued — nothing is wasted. It’s more sustainable, more respectful, and helps us honour the animal in the right way.
3. Better for farmers, better for farming
By freezing, farmers can send their livestock when it’s ready — not when the market demands it. They’re paid fairly and can continue to farm naturally, without rushing or forcing production. It’s a model that supports better welfare, better farming, and better meat.
4. In tune with nature’s seasons
Every meat has a natural cycle that follows the seasons. We work with farmers who raise animals slowly, allowing them to grow at their own pace, on natural pasture and forage. When that meat reaches its seasonal best, we freeze it there and then — capturing that moment of perfection so you can enjoy it all year round.
5. Quality and convenience for you
Your order arrives in insulated, sustainable wool packaging that keeps everything frozen for up to 72 hours. Simply pop it in your freezer on arrival. You can stock up confidently, reduce waste, and enjoy better meat whenever you choose — knowing it’s as good as the day it was cut.
By choosing frozen, you’re choosing a better way to eat meat: fresher, fairer, and more sustainable — without ever compromising on taste or quality.
Preheat the oven to fan 200C/ conventional 220C/gas 7. Season the lamb generously with salt and pepper. Heat a large, heavy frying pan over a moderately high heat and brown two of the racks well on the meaty sides for about 1-2 minutes, then turn and brown the other sides for a further 1 minute. Finally, brown the ends briefly so that all of the exposed meat is seared.
Put rack in a roasting tin, and roast for about 12 minutes for rare, 18 minutes for medium rare (temperature 54C) and 24 minutes for medium/well done. To test the lamb stick a skewer or the point of a knife into the centre of the meat, leave it for 30 seconds and then test it against the inside of your wrist, it should feel hot. If it still feels cold then keep cooking the lamb as it will still be raw in the centre. Test again after 5 mins.
Transfer the lamb to a warmed plate, cover loosely with foil, and allow to rest in a warm place for about 10 minutes before carving.
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