Welsh Lamb Recipe

Racks of Welsh Lamb with rosemary, lemon & garlic

Racks of Welsh Lamb with rosemary, lemon & garlic

You will need

  • 2 lean racks of Welsh Lamb
  • 2 large sprigs fresh rosemary
  • 1 lemon, rind removed and juice
  • 3 garlic cloves, cut in half
  • 30ml (2tbsp) olive oil
  • Black pepper

Nutritional Info

  • Calories 551kcal
  • Energy 2286kj
  • Fat 46.7g
  • Saturates 21.2 g
  • Salt 0.28g
  • Iron 2.24mg
  • 5-a-day

Method

  1. 1
    Preheat the oven to gas mark 4-5, 180°C, 350°F. Take 2 lean racks of lamb and calculate the cooking time: Medium - 25 minutes per 450g/½kg (1lb) plus 25 minutes Well Done - 30 minutes per 450g/½kg (1lb) plus 30 minutes
  2. 2
    Mix together rosemary, lemon rind and juice, garlic, olive oil and seasoning, and rub into the racks.
  3. 3
    Cook on a preheated barbecue with a lid or place onto a rack in a roasting tray and oven roast for the calculated cooking time.
  4. 4
    Serve the lamb with new potatoes and a rocket and grape salad.

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Lamb CUTS

1 of 7

Click on the lamb to view the cuts

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Cut of Lamb
  • Neck

    Neck
  • Shoulder

    shoulder
  • Best
    End

    best-end
  • Breast

    breast
  • Loin

    loin
  • Rump

    rump
  • Leg

    leg

Neck

This is cheaper cut of meat usually sold as neck rings or chops on the bone, used for stewing, braising, and in traditional dishes like Welsh Cawl or Lancashire Hot Pot.

Shoulder

This is a very succulent, tender roasting joint, available either on the bone or more commonly boned and rolled and sometimes stuffed. You can also get it whole or halved into blade and knuckle sections, both of which are ideal for roasting or braising. Shoulder can also be cut into chops and steaks suitable for frying, grilling and braising.

Best End

You can buy this cut as ‘rack of lamb’ - a roasting joint made up of six or seven rib bones (ask your butcher to remove the back bone for easier carving). But more often you’ll find it prepared as individual lamb cutlets suitable for frying and grilling. Two best end necks facing each other fat side outwards is called a ‘guard of honour’.

Breast

This is a cheaper cut of lamb best used for stews but more commonly stripped of its lean meat for making mince.

Loin

The loin is usually divided into loin end and chump end and cut into chops for grilling and frying. It can also be boned completely, stuffed and rolled to produce a roasting joint or cut into individual ‘noisettes’.

Rump

The rump section is also called the ‘chump’ and you can buy it as chump chops or boneless lamb rump steaks. These are very tender and excellent for frying and grilling. You can also use the boneless rump as a mini-roasting joint.

Leg

The leg of lamb is the quintessential roasting joint beloved of Sunday lunchers across the land. You can have it on the bone or boned and rolled. But this versatile cut can also be divided into fillet and shank ends, leg steaks and stir fry strips.

Available Cuts

    • Neck Fillets

      Neck Fillets

    • Shoulder Steak

      Shoulder Steak

    • Rolled Shoulder

      Rolled Shoulder

    • Racks

      Racks

    • Cutlets

      Cutlets

    • Shoulder Steak

      Shoulder Steak

    • Kebabs

      Kebabs

    • Mince

      Mince

    • Loin Chops

      Loin Chops

    • Noisettes

      Noisettes

    • Valentine Steak

      Valentine Steak

    • Rump Steaks

      Rump Steaks

    • Boneless Rump

      Boneless Rump

    • Shank

      Shank

    • Dice

      Dice

    • Boneless Leg Steak

      Boneless Leg Steak

    • Stir Fry Strips

      Stir Fry Strips