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We work with farms nationwide, mostly within Yorkshire and Essex, who provide us with carcasses of native-breed and grass-fed lamb reared outdoors on pasture. Dry-aged by us for up to 14 days.
Full of intense flavour, with an added bite.
Minimal bone, but sweet and tender meat.
A great way to explore different lamb cuts.
Lean cuts diced evenly by hand.
Rich, boneless lamb shoulder for stewing.
Lamb ribs singled and cut from the breast.
Cut from the top rump, bone-in for flavour.
Bone-in lamb leg steaks, ideal grilled.
Full of offaly flavor
The British classic lamb roasting joint, whatever season.
Lamb neck on the bone for heaps of flavour.
Rich and flavourful, bone-in slow roasting joint.
A great alternative to leg, with extra fat.
Shoulder sliced, on the bone.
A lesser known cut with heaps of flavour.
An all-time favourite that never ceases to impress.
A great, economical centrepiece.
A tunnel-boned and rolled leg of lamb.
A great looking and tasty centrepiece.
Boned and rolled, ideal for slow or pot roasting
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