Lamb

• 1 rack Wiltshire horn lamb (about 700 g/1 lb 9 oz)

It isn’t necessary to French the lamb rack as it will be carved off the bone once cooked. Carefully remove the top layer of fat from the lamb if it is excessive but make sure you leave a good layer to protect the meat and for flavour. Once trimmed, place the lamb on a wire rack in a warm place for 30 minutes to raise the internal temperature of the meat. This makes a huge difference to how even