Excellent for stewing, braising and soups. Delicious cooked with dried beans and lots of vegetables and herbs for really substantial and economical meals.
Allow one per person. Delicious as a long slow braise. Excellent flavour.
Full forequarter of lamb, boned and rolled for easy carving. Cut into steaks for braising.
Ideal for braising. Very good flavour. New season lamb can be marinated and then grilled or barbecued.
Roast in the piece with herbs, garlic and honey or cut into cutlets for a meal in minutes. The eye fillet can also be removed and cooked in the piece ideal for barbecuing. Marinate in olive oil and balsamic vinegar or cut into medallions and panfry for a special meal.
Cut into loin chops. A double loin (saddle) boned and rolled for roasting, could also be stuffed.
Boned and rolled loin can also be cut into noisettes, which are ideal for panfrying.
The leg is part boned for easy carving but the shank bone is left intact so the joint retains its shape. Leg steaks are perfect for grilling or for barbecuing.
This is a very popular cut. The leg is completely boned, well trimmed and flattened out so you have even thickness, ideal for roasting or barbecuing.
Minced Lamb offers lots of potential from lamb burgers and meatball to mince kebabs. Adapts well to flavourings and spices etc. Minced lamb should not contain more than approx. 12% fat.
Sliced more thinly and very lean these strips are ideal for stir fries.
Cubed or diced lamb are versatile cuts from either the shoulder or the leg. They can vary from around 2.5cm/1 inch thick, making them the perfect size for stews, kebabs, casseroles or curries.
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