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Native-breed and dry-aged Lamb roasting joints, for fmailies big or small.
Minimal bone, but sweet and tender meat.
Untrimmed cutlets from the loin.
The British classic lamb roasting joint, whatever season.
A great alternative to leg, with extra fat.
Boneless sirloin of lamb, with the fat left on.
Long bone cutlets cut from the loin and breast.
An all-time favourite that never ceases to impress.
A tunnel-boned and rolled leg of lamb.
A great looking and tasty centrepiece.
Tricky to prepare, a lean, fine dining favourite.
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