to a roasting dish with the goose fat and peeled and chopped parsnips, and pop into a hot oven, around 200c, 390f, gas mark 6 or on the middle of the top oven of the aga. while these are roasting, cut your rack of lamb in half and lightly coat its outside with salt, pepper and finely chopped rosemary. place the lamb in a frying pan on a high heat and seal the lamb in the pan. cook the fatty outside of the lamb first, until golden brown, then seal the inside and end of the meat (you may need to add some pressure with a spatula to get the 