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Bonned & Rolled Brisket

£ 7.50 Per /kg


Neck

This is one of the tougher cuts and is generally sold as Stewing lamb or made into mince (ground) meat.  When sold in pieces it is only suitable for very long, slow, moist cooking. Although tough the flavour is very good so well worth the extra cooking.  Best End of neck is traditionally used for Lancashire Hotpot.

Shoulder

Shoulder is often sold as two separate joints, blade and arm (knuckle). The whole shoulder is also sometimes called “square cut” which consists of the arm, blade, and rib bones. Suitable for roasting. Shoulder meat is also often trimmed of fat and sold as cubes for curries, kebabs and casseroles. Shoulder chops are suitable for pan-frying, grilling or braising.

Rack

A “rack of lamb” is the name given to the whole rib section on either side of the backbone between the shoulder and the loin. A tender and flavoursome cut and it is suitable for dry heat cooking such as roasting or grilling. This cut has a layer of fat which, although it can be trimmed down, is best left on when roasting as it melts and bastes the meat during cooking.  Racks are not large pieces: one rack of lamb is usually large enough to serve three people.

 Loin

The loin is the most tender part of the lamb. It is from this area that loin chops come from as well as medallions, noisettes as well as roasting cuts. Suitable for roasting although the joints tend to be small unless you have a whole saddle which is made up of a double loin roast, from both sides of the backbone.  Frying and grilling are excellent for the smaller cuts.

 Leg

This is a prime cut with little fat which is excellent for roasting as a joint. It is often cut into lamb steaks suitable for frying or grilling or into cubes for lean kebabs.

Foreshank

Also known as Lamb shanks, this cut is suitable for slow roasting, stewing and braising. It has become very popular in recent years especially when braised when a whole shank with the bone is served per person.  It is a very flavourful cut of meat.

Breast

It can be roasted on the bone,  boned, stuffed and rolled, or when well trimmed, can be used for mince, burgers or skewers (kebabs). Some butchers also sell this cut in strips which are ideal for barbecues.

Flank

Unlike other cuts from the loin area, the flank is much tougher and is usually sold as mince.