Eversfield Organic Lamb Rack of Lamb 500g

Eversfield Organic

Rack of Lamb

£19.99
£4.00 /100g
Pack Weight:500g
Quantity:

Our award winning rack of lamb is a delicate, hugely presentable cut taken from the saddle; ideal for special occasions where a little culinary flair is key.

Here at Eversfield Organic, our butchers are particularly proud of their well-cut, French-trimmed rack which can be served as a 'Guard of Honour' or 'Crown Roast' style.

Our favourite is a simple herb crust, pan-roasted to render the fat then roasted, rested and sliced into cutlets and served with seasonal veg and a red wine sauce.

Winner of 2 Stars at the 2019 Great Taste Awards

Good To Know

Ingredients & Nutritional's

Organic and Grass-Fed Lamb
Please note this is produced in a factory that handles Gluten

Nutritionals typical values per 100g | Energy 862kj/207kcal | Fat 12.2g, (of which Saturates 5.9g) | Salt 0.19g

Storage & Shelf Life 

Our Rack of lamb is delivered fresh in an insulated box. They are butchered fresh to order and will arrive with a 9+ days shelf life (including the day of delivery). We recommend for these to be stored below 4 degrees or alternatively, you can pop them in the freezer for up to 6 months.

Our Farms & Suppliers  
At Eversfield Organic we use a selection of small, local sheep farms that work solely with us. Our farms have various breeds, from Scottish Blackface ewes to Manx Loaghtan sheep, who are of course all 100% grass-fed. They also have perfect parenting skills for those bouncy spring lambs and a friendly temperament. The lambs are also grass-fed, so these happy little sheep spend their lives in the fields, the way it should be. They graze freely on organic pastures, roaming acres of luscious rolling hills. A clover-rich diet gives the meat a healthy covering of fat and marbling throughout, creating meltingly soft roasting joints, succulent centrepieces and tender, quick-cooking steaks.

How To Cook  

We Recommend: 

Sear the Lamb:

  • Heat olive oil in a large oven-safe skillet over medium-high heat.
  • Place the rack of lamb in the skillet, meaty side down, and sear for 2-3 minutes until it forms a golden crust.
  • Flip the lamb and sear the other side for an additional 2-3 minutes
  • Transfer the skillet to the oven (or place the lamb on a roasting pan if not using an oven-safe skillet).
  • Roast for 12-15 minutes for medium-rare (internal temperature of 125°F / 52°C), or 15-18 minutes for medium (internal temperature of 135°F / 57°C).
  • For an accurate reading, insert a meat thermometer into the thickest part of the lamb.


  • Remove the lamb from the oven, cover loosely with foil, and let it rest for 10 minutes. This allows the juices to redistribute, making the meat more tender and flavourful.