Best Lamb Mince

Our finest lean mince produced from lean cuts of leg and shoulder from Welsh Salt Marsh Lamb.

Loin Chop

Very tender, very tasty and easy to cook.

Barnsley Chop

A Barnsley chop is taken across the loin and is essentially a double-sided chop. Also known as a saddle chop.

Chump Chop

Chump chops are taken from the point where the top of the leg meets the loin. Chump chops are plump and lean.

Cutlet of Lamb

A cutlet is delicious and tender, an individual chop taken from the ribs (or rack).

French Trim Cutlet

French trim is simply where the bone is exposed and cleaned.

French Trim Rack 4 Bone

A rack of 4 cutlet chops with the bone exposed and cleaned.

French Trim Rack 8 Bone

A rack of 8 cutlet chops with the bone exposed and cleaned.

Rump steak

Rump is steak cut from the hind leg with a layer of fat and skin on the top which crisps up beautifully when roasted. Very tender with a lot of flavour.

Diced Leg

Diced lamb leg perfect for a tagine or kebabs.

Diced Shoulder

Diced shoulder is good at absorbing robust flavours for stews, casseroles and curries.

Diced Neck Fillet

Good for slow cooking in a stew or winter hotpot or braise until tender.

Leg Whole

Classic joint for Sunday roast. Roasting on the bone adds to the depth of flavour.

Leg Boned Rolled

Classic joint for Sunday roast. Roasting without the bone makes for easy carving.

Butterflied Leg

Perfect for cooking on the BBQ, skin side down for 80% of the cooking.

Mint & Rosemary Butterflied Leg

Marinated with mint and rosemary, perfect for cooking on the BBQ, skin side down for 80% of the cooking.

Leg Cushion

A cushion of lamb is made from the whole leg joint which is boned and formed into a rounded cushion shape and tied with string.

Shoulder Boned Rolled

The shoulder is a well-used muscle and full of flavour. It is best slow cooked to ensure the meat is tender.

Minted Chops

Marinated in mint to make a quick and easy supper.

Minted Steak

Marinated in mint to make a quick and easy supper.

Shank

Lamb shank is full of connective tissue, it is very flavourful. Should be slow cooked so the meat melts off the bone.