PRE-ORDER −20% until Wednesday 2 December, 17:00 · first orders ship Wednesday 2 December · over €129: free delivery to mainland Spain and a tray of 4 criollo sausages · See the BBQ boxes

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Grand reopening, now taking pre-orders: 20% off everything until Wednesday 2 December, 17:00

Order now and secure your cuts. The first orders ship on Wednesday 2 December with SEUR Frío (refrigerated courier) and arrive the next day (Balearic Islands: two days).

On orders from €129: free delivery to mainland Spain and a free tray of 4 criollo sausages.

Whole rack · lamb (cordero) · 1.9–2 kg · frozen

Whole rack of lamb, 2 kg (chuletero de cordero)

A whole, untrimmed rack of lamb in one piece of 1.9–2 kg: the joint for cooks who like to do their own butchery. In Spanish it is a chuletero de cordero. Roast it whole for four or five, or cut it into racks and cutlets. It is sent frozen and costs €67.90.

Roast rack of lamb with pepper and chopped herbs on a white plate, flames in the background
Whole rack of lamb, 2 kg, frozen

Whole rack of lamb, 2 kg, frozen

On the label: Chuletero de Cordero Nacional 2 Kg

67,90€ VAT incl. (€33.95/kg)

In stock

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What you get

Cut Whole rack of lamb, untrimmed
On the Spanish label Chuletero de Cordero Nacional 2 Kg
Animal Merino lamb (cordero) from the Valle de los Pedroches, in the province of Córdoba
Pack One whole rack, 1.9–2 kg
Fresh or frozen Arrives frozen, vacuum-packed. Allow a good 48 hours in the fridge, in its pack, to thaw a piece this size.
Serves 4–5, at the shop’s rule of 400–500 g of bone-in meat per person
Rack of lamb with upright bones beside a layered potato and tomato stack with rosemary

How to cook it

  • Whole: season with salt and pepper, start at 200 °C (390 °F) for 15 minutes, then 180 °C (355 °F) for a further 30–40 minutes, basting with the tin juices every 10 minutes.
  • Unlike lechal, this lamb can be served pink: 54–57 °C (129–135 °F) at the core, or 60–63 °C (140–145 °F) for medium.
  • Rest it for 10–15 minutes and carve between the bones.
  • Portioned: once thawed, cut between the ribs into single cutlets for the grill, or into racks of four to six ribs to roast separately.

The Spanish product page suggests a glaze of honey, soy sauce, lemon juice and olive oil.

Questions about the whole rack

How does it differ from the French-trimmed rack?

That one is eight ribs, trimmed and oven-ready. This is the complete rack, untrimmed, at a much lower price per kilo. Both arrive frozen. Both are on the lamb page.

Is it lechal?

No. The label says cordero nacional, Spanish lamb. The milk-fed version is the 1.35 kg rack of lechal shown below.

Can I order it for December?

Yes. We recommend the dispatch of Wednesday 16 December, which leaves time for thawing. The last one before 24 December is Wednesday 23 December. See December meat delivery.

Goes well with

The trimmed rack, a leg for the same oven, and the racks and cutlets of lechal.