Grass-Fed Dry-Aged Rack of Lamb | ±450g x2

Reared on the high pastures of Wales and finished over winter on turnips and kale, this is lamb shaped by its landscape, fine-grained, gently sweet, with the clean mineral character that only comes from a slow life on rough ground. The brassica finish lends a quiet, almost nutty depth to the fat, and a succulent that sets Welsh lamb apart from anything mass-reared. French-trimmed by hand to a clean, elegant frame, the occasion it deserves. Sear the fat side first to render and colour, then roast hot and fast until pink in the middle. Rest properly, carve between the bones, and serve with little more than salt. The kind of cut that quietly earns the centrepiece, without ever asking for it. A must with our Garlic & Herb butter and Garlic, Rosemary & Mint butter from Sublime Butter.