The French trimmed Bonners racks of lamb are majestically delicious. The spectacular Sunday lunch centrepiece should be roasted quickly, paired with fresh seasonal British vegetables and served with a generous dollop of Dijon mustardWhat a centre piece for a dinner party.

An 8 bone french trimmed rack of lamb serve two/three cutlets per person

Cook by browning of meat in a hot pan then transfer to oven at 180oC for 20 mins and let rest for at least 15 minutes before serving  

Sold each at £17.50