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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.
Our version of the ever versatile lamb chop.
An all-time favourite that never ceases to impress.
Untrimmed cutlets from the loin.
Boneless sirloin of lamb, with the fat left on.
A great looking and tasty centrepiece.
Minimal bone, but sweet and tender meat.
Tricky to prepare, a lean, fine dining favourite.
Long bone cutlets cut from the loin and breast.
A double lamb chop for a heartier appetite.
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