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  • Lamb

  • Hind-Shank

    The shank is a meaty, succulent and flavourful cut taken from the lower leg ideal for braising or slow cooking.

  • Bone in

  • Fore-Shank

    The shank is a meaty, succulent and flavourful cut taken from the lower leg ideal for braising or slow cooking.

  • Bone in

  • Leg

    A lean and tender, versatile cut perfect for roasting, that can be used whole or subdivided into smaller cuts.

  • Steak Boneless

    Boneless lamb steaks are cut from the top of the leg which makes this cut very lean.

  • Steak Bone In

    Bone in steaks are cut from the centre of the leg. They can be oven roasted or pan fried to get the most out of them.

  • Leg Bone In

    Bone in leg has the chump and knuckle tip removed and tail off. With its robust flavour, it can take on all kind of spices and aromatics allowing you to create something different whilst retaining its unique taste. 

  • Leg Boneless

    Boneless leg has the chump off, shank on, aitch bone out, knuckle tip removed at the rise of the shank meat. With its robust flavour, it can take on all kind of spices and aromatics allowing you to create something different whilst retaining its unique taste.

  • Rump

    Rumps are found between the top of the loin, the saddle or the leg. Flavoursome and very tender, they are a chef's favourite. Perfect for oven roasting or grilling.

  • Boneless Chump

    Chump steaks are good for grilling or being baked slowly in the oven. 

  • Chump Chops

    Chump steaks are good for grilling or being baked slowly in the oven. 

  • Loin

    The loin is one of the most tender and lean parts of the lamb. The whole loin is perfect for roasting or being separated down into various cuts.

  • Cannon Boneless Cap Off

    The cannon is half of the loin side of the lamb with all the fat removed. This versatile meat is one the best cuts for roasting, grilling, or pan frying. 

  • Boneless Loin

    The Boneless loin is the eye of the meat from a 1 rib shortloin with silverskin off to the full length eye of meat, an 8 rib chump off long loin with silverskin off. This is a lean and tasty cut, better cooked whole and served slightly pink.

  • Loin Chops

    Loin chops (also called T-bone chops) are lean, tender and delicious. They require minimal cooking time and can be grilled or pan fried. 

  • Barnsley Chop

    This cut is taken from the loin becoming a double-sided chop. It is also known as a saddle chop or double loin chop. 

  • Noisette

    The lamb Noisette is a boneless lamb chop cut from boned, rolled loin from the rack. This is a small round thick slice ideally better pan fried or roasted. 

  • Tenderloin

    The full-length tenderloin is taken from a chump-on loin or a boneless side. This cut is ideal for quickly searing, slicing thinly, and adding to salads.

  • Rack

    The Rack is one of the best cut of the lamb. Taken from the ribs of the lamb, they are delicious and tender. They are best served pink and can be roasted or grilled.

  • French Trimmed Rack

    Frenched rack are often served in 7 or 8 ribs. The rib bones are exposed by cutting off the fat and meat covering them. 

  • Cutlets

    The cutlets are thin slices of meat cut from the ribs. They are cooked individually over a grill or a barbecue. 

  • Breast

    Ideal for flavoursome dishes, this meat requires long, slow, cooking. 

  • Ribs

    The lamb ribs are perfect for braising and grilling. They are ideal for a sharing plate. 

  • Shoulder

    The shoulder is full of flavour and becomes tender when slow cooked or stewed. It comes in different cuts to vary your menus. 

  • Shoulder Rack

    Available in 4-rib portions, they can be an alternative for loin racks. They can be oven roasted, grilled or braised. 

  • Lamb Henry

    Taken from the shoulder, the lamb Henry is rich and intense in flavour. Slow-cooked with honey and herbs, such as mint or rosemary, this makes a perfect dish.

  • Boneless Shoulder

    This cut is derived from a 5 rib forequarter by the removal of bones and paddywack. This tasty cut is perfect for long, slow, roasting or braising.

  • Neck Fillet

    The Neck fillet is the eye of meat from a 5-rib forequarter produced in conjunction with an oyster cut or boneless shoulder.

  • Offal

    Offal is also called variety of meats. Those parts of the lamb are not muscle meat. It's a generally underrated highly nutritious food and an excellent source of protein. Most of the products can be easily cooked including grilling, frying or braising. 

  • Kidney

    Lamb's kidney has a good flavour and is best-served grilled or pan-fried. They require minimal preparation. 

  • Heart

    Lamb's heart is ideally best stuffed, braised and then sliced. The heart is finer than ox or calves heart. 

  • Sweetbread

    Sweetbreads are thymus and parathymus glands situated in the neck. Very on trend, they are very smooth and have a velvety texture. They can be sautéed, braised, poached, grilled, fried and roasted. 

  • Tongue

    Lamb tongues can weigh between 225-375g each and are best eaten cold.

  • Testicles

    Lamb testicles are also called lamb fries. They have a sweet flavour and are best blanched in boiling water. 

  • Spleen

    The spleen has a texture and flavour very similar to the liver. It is a versatile product that can be stuffed, roasted, braised or ground finely. 

  • Skirt

    The skirt consists of the lumbar portion of the diaphragm with tendons.