Lamb

Full of offaly flavor

Strong and versatile Lamb offal

Minced lamb using leaner cuts from the shoulder.

Lamb neck on the bone for heaps of flavour.

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

Our version of the ever versatile lamb chop.

Lamb ribs singled and cut from the breast.

Lean cuts diced evenly by hand.

Rich, boneless lamb shoulder for stewing.

Full of intense flavour, with an added bite.

A great way to explore different lamb cuts.

A great, economical centrepiece.

A lesser known cut with heaps of flavour.

An all-time favourite that never ceases to impress.

Untrimmed cutlets from the loin.

Boneless sirloin of lamb, with the fat left on.

Rich and flavourful, bone-in slow roasting joint.

Shoulder sliced, on the bone.

A great looking and tasty centrepiece.

Bone-in lamb leg steaks, ideal grilled.

Boned and rolled, ideal for slow or pot roasting

Minimal bone, but sweet and tender meat.

Tricky to prepare, a lean, fine dining favourite.

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

Long bone cutlets cut from the loin and breast.

A double lamb chop for a heartier appetite.

The British classic lamb roasting joint, whatever season.

A great alternative to leg, with extra fat.

A tunnel-boned and rolled leg of lamb.