Roast

A double lamb chop for a heartier appetite.

Full of intense flavour, with an added bite.

Minimal bone, but sweet and tender meat.

A great way to explore different lamb cuts.

Rich, boneless lamb shoulder for stewing.

Lamb ribs singled and cut from the breast.

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

Untrimmed cutlets from the loin.

The British classic lamb roasting joint, whatever season.

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

Rich and flavourful, bone-in slow roasting joint.

A great alternative to leg, with extra fat.

Boneless sirloin of lamb, with the fat left on.

An all-time favourite that never ceases to impress.

A great, economical centrepiece.

A tunnel-boned and rolled leg of lamb.

A great looking and tasty centrepiece.

Boned and rolled, ideal for slow or pot roasting

Tricky to prepare, a lean, fine dining favourite.