Rich in nutrients and full of robust flavour, our halal grass fed lamb is a firm family favourite. Succulent steaks and juicy chops make for quick midweek suppers, while delicious roasting joints are the last word in tradition. Roll out a fabulous rack of lamb at your next dinner party to really wow your guests with a centrepiece that tastes every bit as good as it looks. All Healthy Halal lamb comes from free-range animals born and reared in our lush, sustainable West Country pastures. We assure reliably tenderness and depth of flavour

England

Un-stunned, slaughtered by hand

4 days, fresh

Keep Chilled, 1°C to 4°C

Energy1014kJ (244kcal), Fat18.9g, Saturates9.6g, Carbohydrate0g, Sugars0, Fibre0g Protein18.5g, Salt0.3g

Antibiotic free

Growth hormone free

Grass fed

Free to roam

No additives or added ingredients whatsoever

Locally sourced and ethically farmed

Box- Recyclable

Paper Tape- Recyclable

Food Grade Tray- Recyclable

Gel Packs- plastic recyclable

Whole rack of lamb loves simple cooking – and if you're entertaining a crowd you'll probably love simple, stress-free cooking too. There are a few things worth remembering: make sure you sear the rack in a hot pan – giving the fat plenty of time to render down and start crisping up – before you put it into the oven. If you're planning herb-crusted rack, sear the fat before adding the crust. Also, remember that this is a bone-in cut, so it'll cook more slowly than a rolled loin, for example. While whole rack of lamb is best eaten rare or medium rare, you don't want it undercooked so make sure you test the internal temperature before serving. At 55˚C it'll be medium rare. Finally, let the rack rest before carving – this will ensure meat that's as tender and juicy as can be.

Having weaned at four months, our lambs grow slowly on a diet of grass, clover and meadow herbs. We believe this natural diet – not supplemented by grain or concentrates – shines through in the distinctive flavour of our lamb.