Our Lamb

A very popular roasting joint and the leanest of the Lamb cuts.  Stud it with rosemary & garlic for the perfect Sunday lunch

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. Excellent for those mediterranean dishes.

As above but can be stuffed for a roast and is easier to carve.

Also known as “Barnsley Chops”, taken from across the loin, this gives you a really meaty double chop. Can be cut into singles as well.

A much sought after cut from the shoulder, the fillet is a very tender cut which is great for kebabs, pan-frying, grilling or stir-frying.

The “Best end of Neck” can be “French Trimmed” or left as  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”, a real show stopper!

A more expensive cut from the centre of the Leg. They cook quickly and are 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.

A favourite with the Gastro-Pub; this is the thin end of the rear leg. Best slow-cooked with root vegetables, the shank is an economical cut with stacks of flavour; real comfort food. Available all year round, not just winter time.

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

Terrific for casseroles, Tagines and curries or make your own lamb kebabs.

Shepherd’s Pie, Moussaka, burgers, stuffed vegetables, meatballs, meatloaf; the list is endless. So versatile!

Usually come from the neck of lamb on the bone, this is very economical and perfect for slow cooking and hot pots. This makes a really flavoursome meal.

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’. Everyone has their own preference.