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Centrpiece cuts of lamb; from slow cooking shoulders to quick roast saddles.
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.
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