3-Bone Rack of Lamb queen Our native breed pork porchetta

Our native breed pork porchetta is made by wrapping a boneless pork loin with just enough pork belly to encase the joint

and sharp apple sauce

Amazing looking pork chop

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 Our native breed pork porchettaCut 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