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Lean cuts from the leg, diced by hand.
Marbled cuts from the shoulder, diced by hand
Made from leaner shoulder cuts, gristle removed.
The whole breast of mutton, on the bone.
A versatile cut taken from the mutton loin.
The most popular mutton roasting joint.
Bone-in sirloin and fillet of mutton.
A fantastic, flavoursome joint for roasting.
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