Lamb

The lamb itself is sourced from, the same family run farm as the beef. We hand-pick all of our lamb to ensure the highest quality. We prepare cuts of lamb on, or off the bone and present them to a high standard. We can also prepare specialist cuts including; French trimmed racks and rolled loins which have become increasingly popular.

Double Lamb Chops

We call these double lamb chops however they have many names, Barnsley or butterfly chops are most common, they have a great flavour as they are cooked on the bone. They can also be cut through to make lamb cutlets. we do these plain or with a rich mint marinade.

Leg Lamb Steaks

Leg lamb steaks are great for a mid week meal they are boneless so there is no waste. You can have them simply plain or in a mint glaze.

Leg of Lamb

Perhaps the most popular cut of lamb for roasting in the UK, the leg can be
bought as a whole or half leg, either on or off the bone. Whether studded with
rosemary, garlic, anchovies or lemon before roasting, or boned and stuffed, it
will result in a superb Sunday lunch.

Rack of Lamb

Rack of Lamb or guard of honour is a great centre piece to a dinner party, it can be French trimmed to expose the bone. We remove the back bone when preparing so that its easy to carve once cooked.

Lambs Liver

Lambs liver has a very mild flavour, it can be used in a casserole or for a family favourite, liver and onions.

Breast of Lamb

A breast of lamb is very versatile you can have it bones rolled and stuffed, left with the bone in to roast or cut into chunks for a flavouring to many dishes or lamb ribs.

Loin of Lamb

The Loin of lamb can be roasted as a joint or cut into singular lamb rounds, it is very lean as it is just the eye of the loin. You also have the option to have the piece stuffed, black pudding is a favourite or coated with mint or mint and rosemary marinade.