Lamb

Our lamb comes from local farms where it is reared to the highest quality by dedicated, skilled farmers. Our lambs are allowed to mature and develop naturally, while grazing out of doors on the best grass. Our lambs are not fed any growth promoters, hormones or antibiotics. Our lambs are allowed to grow at their own pace and exercise at will, resulting in healthy fit lambs which are nicely but not excessively fatted, meaning that once slaughtered the lamb can be hung for a good ten days.

How to Choose Good Lamb

Look for nice, plump-looking joints which show no signs of drying out, nor of excessive moisture. The colour of the flesh should be a clear, brownish-pink, with no signs of bloodiness. The fat should be parchment white, dry, brittle and waxy. Do not worry about the coloured stamps that you often see on lamb, they are made with vegetable dye and are safe to consume.

Lamb Cuts

Move your mouse pointer over an area of the picture below or over one of the cut names shown in bold to display a picture of the cut.

1. Scrag end: Great for stews.
2. Neck fillet: Great for stews.
3. Shoulder boned and rolled: Can be cooked on the bone or boned and rolled and stuffed. Benefits from long, slow roasting.
4. Shin: Great for long, slow roasting.
5. Best end AKA rack of lamb, cutlet: Can be cut into little chops called cutlets or left whole you have a roasting joint known as a rack of lamb. A crown roast is when two racks of lamb are cut to form a circle and a stuffing is placed in the centre.
6. Loin boned and rolled, loin chop, noisette: Loin is usually cut into chops which are great for grilling or barbecuing or if left whole makes a great roasting joint, can also be boned, stuffed and rolled. The eye of the loin can be sliced to make noisettes of lamb.
7. Chump chops: A nice small roasting joint, either on or off the bone, or can be sliced to make chops, ideal for grilling.
8. Breast rolled: Rolled and stuffed it is an economical cut for long, slow pot roasting.
9. Bone in leg steak, butterfly leg steak: Leg is a good roasting joint. Roast it fast and serve it pink or bake it slow and serve it falling off the bone. It can also be boned and stuffed or sliced into steaks for frying, grilling or barbecuing or butterflied which is excellent on the barbecue.
10. Skank: Perfect for long, slow cooking with wine, stock vegetables and herbs. See our recipe for braised citrus lamb shanks in the recipes section.