Taken from the ‘best end’ of British Lambs, the chine bone which runs along between the ribs is removed, leaving just the meat and the rib bones.

The lamb racks are French trimmed, which means the rib bones are scraped of all meat and fat, leaving clean bones and a leaner and more presentable piece of meat.

Roast them whole, or cut down between the bones to form cutlets or smaller racks for single servings.

Tip: Lightly brush with seasoned olive oil, seal on all sides in a hot pan, then roast on a high heat until pink to appreciate the natural taste.

Each lamb rack has 8 bones, weighs a minimum of 450g, and will serve 2 adults.

Pack weighs 900g, contains 2 lamb racks and contains 4 adult servings.

Supplied fresh.