The leg is a relatively hard-working muscle, resulting in leaner meat and a deliciously robust flavour. A high quality lamb leg is as well suited to roasting and serving mid rare as it is pot roasting for three hours. It is made up of large hard working lean muscles, so also suits being cut into leak steaks either on the bone as gigot chops or boneless as our lamb leg steaks. Dice out of the leg is leaner and suits quicker cooking, but as a joint it i think our lamb legs are best roasted in a pot with lots of white wine, garlic, rosemary and thyme. It is worth noting that our half lamb legs could be either half, be it the fillet end or the shank end, and it is very important to keep this variation in order for us to balance carcasses.

The shoulder is another hard-working cut, full of flavour, but in need of slow-cooking to un-lock the tenderness of the meat. Across a shoulder are several different types of muscles, with shin meat across the shank, soft lean meat around the blade and gorgeous loin through the neck fillet. Among the hard working locomotive muscles are pockets of fat ready to render and moisten the meat through a long slow cook. The ideal choice for slow-roasting, smoking and stewing, the richness of these muscles also means it can take a fragrant, punchy rub full of fennel seeds, cumin, pepper and flakey salt. Why not try our slow-roast Lamb Shoulder for a Sunday roast with a difference, or cooked indirectly on the barbecue for 2-3 hours.

Lamb saddle refers to the lower loin the loin of the animal, between the rib section and the 'chump'. It is where we get our loin chops and barnsleys, as well as our saddle roasts and noisettes. In beef this would be the sirloin section, for reference, so you can imagine how soft it is as a roasting joint. Our Boned & Rolled Lamb Saddle Joint is ready-prepared by our butcher for ease of carving at home. A thin layer of fat will keep the cut moist when roasting, so all you need to do is rub the joint with a little olive oil, sea salt & black pepper, bringing out the natural flavour of the meat. For a traditional grilling cut, our single lamb loin chops and Barnsley chops (also known as double chops or butterfly chops) are a delicious way to enjoy lamb or mutton.

If you’re looking for a cheaper cut that takes a bit more time and care in cooking but delivers heaps of flavour, Breast of Lamb is the cut for you. Best cooked low and slow for tender, melting meat, it’s the generous fat content of this cut that you have to thank for its unbeatable flavour (as well as the high-welfare and free-range lifestyle of our animals). We roll this cut into a joint for winter time, delicious served with buttery mash and seasonal roasted veg, but in summer we break them into riblets and marinade them for the bottom of the oven or indirect barbecue.

Much like beef rumps, the lamb rump is a relatively large, soft muscle, that is well suited to a range of cuts. It can be cut into chump chops on the bone, little rump steaks when off the bone, 1-2 person roasting joints as a whole rump, or even left on the leg to feed even more people for a special occasion. We make the most of our rumps by marinating them in our fragrant Turkish rub, as well as using them for boneless lamb leg steaks.

The ‘best end’ constitutes the rib section of lamb between the loin and the shoulder, comprising the softest part of the loin set against the ribs. This can be broken into various different cuts, the most renound of which are cutlets and French-trimmed rack. For an even more premium option, the ‘cannon’ is the single muscle, trimmed of all fat and gristle – all of this work makes the cannon the most premium possible cut off of the lamb carcass, since a 200g cannon would have been a 400g rack, or about 550g of cutlets. We love grilling this cut with plenty of thyme and flaky sea salt, to crisp up the skin and render the fat down. Unbeatable in texture and flavour, we recommend cooking the rack as a whole and serving with buttery potatoes, fresh mint and green salad leaves.

Lambs’ kidneys are a great traditional cut for the winter months. Our choice would be to braise in red-wine sauce or sherry, but any sort of slow-cooking method is perfect for achieving the meltingly soft texture. Lamb Kidneys are one of the mildest and most subtle of the offal family, and are a fantastic carcass balancing option. A similar option is Lamb’s Liver is a relatively mild way to enjoy offal, whether it’s dredged in seasoned flour and grilled with bacon or enjoyed pan-fried with caramelised onions.

Cut from the shoulder and leg, our free-range lamb mince and dice is coarse cut with 15-20% fat content. Try it in a traditional Shepherd’s Pie, creamy moussaka or home-made meatballs. The fullness of flavour and tenderness of the meat will make our premium free-range lamb mince a fridge and freezer staple. Have a browse of our lamb recipes and try something different with our free-range British Lamb. Our shop is fully stocked with only the best of our British Lamb, the perfect choice for Sunday lunch, lighter BBQ dinners and hearty home-cooked stews.