BBQ

A double lamb chop for a heartier appetite.

Full of intense flavour, with an added bite.

A great way to explore different lamb cuts.

Lean cuts diced evenly by hand.

Minced lamb using leaner cuts from the shoulder.

Lamb ribs singled and cut from the breast.

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

Untrimmed cutlets from the loin.

Bone-in lamb leg steaks, ideal grilled.

The British classic lamb roasting joint, whatever season.

An all-time favourite that never ceases to impress.

A great, economical centrepiece.

A tunnel-boned and rolled leg of lamb.