Lamb

Minced lamb using leaner cuts from the shoulder.

Cut from the top rump, bone-in for flavour.

A great, economical centrepiece.

Lamb ribs singled and cut from the breast.

Rich, boneless lamb shoulder for stewing.

Lean cuts diced evenly by hand.

Full of intense flavour, with an added bite.

A great way to explore different lamb cuts.

Untrimmed cutlets from the loin.

An all-time favourite that never ceases to impress.

Boneless sirloin of lamb, with the fat left on.

Rich and flavourful, bone-in slow roasting joint.

A great looking and tasty centrepiece.

Minimal bone, but sweet and tender meat.

Boned and rolled, ideal for slow or pot roasting

Bone-in lamb leg steaks, ideal grilled.

Also known as neck fillets, cut from the 'rib-eye'

Tricky to prepare, a lean, fine dining favourite.

A double lamb chop for a heartier appetite.

A great alternative to leg, with extra fat.

The British classic lamb roasting joint, whatever season.

A tunnel-boned and rolled leg of lamb.