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.

Rich, boneless lamb shoulder for stewing.

Lean cuts diced evenly by hand.

Full of intense flavour, with an added bite.

A great, economical centrepiece.

A great way to explore different lamb cuts.

A lesser known cut with heaps of flavour.

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.

Shoulder sliced, on the bone.

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.

Long bone cutlets cut from the loin and breast.

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.