Rack of lamb, known as carre d’agneau in French cuisine, comes from the saddle fillet eye muscle left on the bone. Trimmed and chined by our master butchers.

Comes uncooked, prepped, tied and marinated with sweet paprika, salt, pepper, lamb herbs and olive oil, ready for roasting in the oven.

Approx. 0.9kg serves up to 4 pax.