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'

Lamb neck on the bone for heaps of flavour.

Rich and flavourful, bone-in slow roasting joint.

A great alternative to leg, with extra fat.

Shoulder sliced, on the bone.

A lesser known cut with heaps of flavour.

Boneless sirloin of lamb, with the fat left on.

Our version of the ever versatile lamb chop.

Long bone cutlets cut from the loin and breast.

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.