Braise

Strong and versatile Lamb offal

Minced lamb using leaner cuts from the shoulder.

A great, economical centrepiece.

Lamb ribs singled and cut from the breast.

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

Rich, boneless lamb shoulder for stewing.

A lesser known cut with heaps of flavour.

Shoulder sliced, on the bone.

Boned and rolled, ideal for slow or pot roasting

A great alternative to leg, with extra fat.

Lamb neck on the bone for heaps of flavour.

Rich and flavourful, bone-in slow roasting joint.

A tunnel-boned and rolled leg of lamb.

The British classic lamb roasting joint, whatever season.