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Rack · lamb (cordero) · 8 ribs · approx. 550 g · frozen
French-trimmed rack of lamb, 8 ribs (carré de cordero)
A rack of lamb the way a British butcher prepares it: eight ribs from the centre of the rack, chine bone removed and the rib ends scraped clean. Spanish counters call it carré; our label reads chuletas de cordero French Rack. About 550 g, €50.16. It arrives frozen, vacuum-packed, and once thawed it is oven-ready for two.
French-trimmed rack of lamb, 8 ribs
On the label: Chuletas de Cordero French Rack
50,16€ VAT incl.
In stock
Add to basketWhat you get
| Cut | French-trimmed rack (US: frenched rack), 8 ribs, without the chine bone |
|---|---|
| On the Spanish label | Chuletas de Cordero French Rack |
| Animal | Merino lamb (cordero) from the Valle de los Pedroches, in the province of Córdoba |
| Pack | 8 ribs, approx. 550 g |
| Fresh or frozen | Arrives frozen, vacuum-packed. Thaw in its pack in the fridge for 24 hours. |
| Serves | 2, at four ribs each; one large appetite by the shop’s rule of 400–500 g of bone-in meat |
How to cook it
- Thaw it fully in the fridge, then bring it to room temperature. Score the fat in a diamond pattern, as you would a duck breast, and salt it.
- Sear it fat side down in a hot pan until crisp, then colour the ends.
- Wrap the bare bones in foil and roast at 200 °C (390 °F) to a core of 54–57 °C (129–135 °F) for pink, or 60–63 °C (140–145 °F) for medium.
- Rest it for 10 minutes under foil, then carve between the bones into single or double cutlets.
For a herb crust, brush the seared meat with mustard and press on breadcrumbs and parsley before roasting.
Questions about the French-trimmed rack
How do I ask for this at a Spanish counter?
Ask for a carré de cordero with the bones cleaned. The untrimmed whole rack is a chuletero, and the single cutlets are chuletillas. The lamb page has the full list.
How is it different from your whole 2 kg rack?
This one is trimmed and oven-ready. The whole rack is larger and you cut it yourself. Both arrive frozen.
Can it go on the barbecue?
Yes. Fat side over hot embers first, then gentler heat to the same core temperature. More for the grill: BBQ boxes.
Goes well with
Other lamb for the same table, from a leg to carve to shanks for braising.
Whole rack of lamb, 2 kg, frozen
Chuletero de Cordero Nacional 2 Kg67,90€ VAT incl. (€33.95/kg)Add to basketMilk-fed lamb cutlets (lechal), 1 kg, frozen
Chuletas de Cordero Lechal Cortadas 1 Kg47,90€ VAT incl. (€47.90/kg)Add to basket
