Lamb

Leg of lamb (whole & half)

The hind legs of the animal are used and are best roasted. They are normally dressed with a combination of rosemary sprigs, garlic, lemon juice and even honey if not roasted on a high heat. English Spring lamb when in season is the sweetest but most expensive.

Boneless rolled leg of lamb

The hind leg with the two bones removed can be cooked in a variety of ways with different fillings then tied into a long sausage. Generally slow-roasted on a low heat with a blast of high heat at the end to ensure nice pink lamb in the centre with a crisp and caramelised outer layer. Apart from the usual rosemary, garlic, lemon and honey combinations, it’s often cooked in the Moroccan style with dried apricots, cinnamon and cloves.

Shoulder of lamb

From the front upper legs and normally sold on the bone. This cut is full of flavour but as the muscles worked hard on the live animal, it should be slow roasted to help break down the fibres.

Moroccan stuffed breast of lamb

The breast comes from the lower front part of the lamb, above the fore shank (front legs) and is best slow-roasted. Our Moroccan stuffing is made with …

Lamb mince

Rack of lamb – best end

Cut from the rib cage generally into 2 'racks' of 6 bones each then trimmed to remove excess tissue. Normally roasted.

Lamb shanks

Coming from the lower part of the leg, lamb shank is a tough cut which requires long cooking to achieve good results. Each shank comfortably feeds one person and they are best cooked whole but, once braised, the meat can be pulled from the bone to fill pies or pasties.

Diced lamb

Can be cut from just about any part of the animal although it would be a waste of money to use the legs or loin. Ideal for stews and casseroles where low and slow cooking will be the key.

Lamb neck fillet

The same cut as neck of lamb but with the bone removed. Apart from stews and casseroles, this cut of lamb makes an excellent curry.

Neck of lamb

Obviously cut from just below the head and with the bone left in. This inexpensive cut makes wonderful stews, casseroles.

Leg of lamb with sweet mint

Boneless Shoulder of Lamb with sweet mint

Rolled loin of Lamb with Sweet Mint

Lamb Loin chops in Sweet Mint

Lamb Leg Steak with Sweet Mint

Lamb Kebab with Sweet Mint

Lamb Kofta Kebab with Sweet Mint

Lamb loin chops

Cut from the back of the lamb between the ribs and the sirloin, these chops are very tender and flavoursome. When cut from both sides of the animal ie. two chops joined together, they are most commonly known as Barnsley chops (or double loin chops).

Lamb & sweet mint sausages

Merguez lamb sausages