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It would also be the perfect thing to sit on top of a big plate of petits pois à la française
this versatile cut forms the foundation of many comforting dishes: think slow-cooked stews
both popular breeds in Britain before the introduction of commercial pig farming
this piece can be opened out into a faster-cooking steak for the grill or pan
Indulge in the seasonal bounty with some fresh peas
3-Bone Rack of Lamb queen It would also be theCut from the lamb saddle, the glamorous 3 bone rack of lamb is succulent and flavourful, best served medium rare. We prefer not to French trim it, as we believe the fat is one of the highlights of this cut. Therefore, we recommend slowly rendering the fat side before roasting. Inspiration by Chef Valentine Warner "Cooking lamb in a rack allows for a perfectly pink result and succulent meat. I tend to always score the fat with closely running lines
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