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Lamb

Compton Hall Lamb - Our succulent and tender lamb is currently sourced from Compton Hall, South Creake near Fakenham.  Compton Hall lambs are from Godwick breeding stock and raised under the careful eye of Mr. Garner.

Leg of Lamb - A very popular roasting joint.  Stud it with rosemary & garlic for the perfect Sunday lunch.

Shoulder of Lamb - A less expensive versatile joint which has more fat than the leg but a fuller flavour.  It can be roasted, braised or stewed with wine & root vegetables.

Boned & Rolled Shoulder - As above but can be stuffed for a roast and is easier to carve.

Double Loin Chops - Also known as "Barnsley Chops", taken from across the loin, this gives you a really meaty double chop.

Fillets - Cut from the shoulder, the fillet is a very tender cut which is great for kebabs, pan-frying, grilling or stir-frying.

Rack of Lamb - The "Best end of Neck" can be purchased as individual cutlets or as roasting joint with one rack being perfect for two people or two racks tied together being the traditional “Guard of Honour” or "Crown Roast".

Leg Steaks - A more expensive cut which cooks quickly and is very lean and tender.   Don’t forget to brush with a little oil to keep it moist on the grill, in the pan or on the barbecue.

Lamb Shanks - A favourite with the Gastro-Pub; this is the thin end of the leg. Best slow-cooked with root vegetables, the shank is an economical cut with stacks of flavour; real comfort food.

Breast of Lamb - Great marinated and grilled on the barbecue, it can also be boned and rolled for a stuffed roasting joint.

Diced Lamb - Terrific for casseroles or make your own lamb kebabs.

Minced Lamb - Shepherd’s Pie, Moussaka, burgers, stuffed vegetables, meatballs, meatloaf; the list is endless.

Stewing Lamb - Made from the tougher cuts of lamb on the bone, this is very economical and perfect for slow cooking to make a tender meal which is full of flavour.

Lambs Liver - Perfect for liver and bacon casserole, liver is an excellent source of iron; lamb’s liver being much milder than ox or pig's but far cheaper than calves'.

Tony’s Tips - 1kg = 2.2lb / 1Lb = 450g / 16oz = 1lb / 1000g = 1 kg