We have a large range of  lamb cuts including shanks, mince, chop and many more, please click the read more button to view our full range….

Leg
Roast, braise or boil, the leg can also be boned and stuffed, butterflied or steaks can be cut from it.

Shank
Best for pot-roast , or slow cooking in the oven for 2.5/3 hrs ,we also do these minted very tasty.

Loin
Boned and rolled this can be cut into noisettes; one of the most delicate cuts of lamb, noisettes are really cutlets trimmed without the bone. They weigh 2-3 oz. each and frying suits them better than grilling. All recipes for tournedos of beef suit them. The loin is also good for chops to grill.  Roast or braise whole, or divide into cutlets. Perfect for grilling and quick cooking.

Rack / Best End

Neck
Makes a great Hot Pot, casserole, curry,  or stew.

Shoulder
This has the most flavour so is perfect for slow roasting or can be cut into four pieces and braised. Bone, stuff and roll, roast or braise, or stew, it can also be boiled.

Breast

Chops
Loin chops come from the rib end, chump chops from the leg end of the loin; they are generally fried or grilled.Cutlets are chops from the best end of neck and have a curved bone. Again, they should be grilled or fried.One of the most delicate cuts of lamb, noisettes are really cutlets trimmed without the bone. They weigh 2-3 oz. each and frying suits them better than grilling. All recipes for tournedos of beef suit them.

Cutlets

Noisettes