All about Lamb – Working with only farms that offer the best rearing methods and passionate about animal welfare, the majority of our Lamb is sourced from Wales, holding the PGI status for quality recognition. These trusted suppliers mature the fresh meat for 7 days to improve flavour and texture before supply into our butchery departments.
Our butchers are always on hand to offer advice on what is the best cut for your needs.
Comparable to a beef rump, the steaks are cut from the leg, ideal for frying or grilling but also marinades or rubs.
Nothing sets up a classic family Sunday roast quite like a succulent roast leg of lamb. The leg meat is not only full of rich, bold flavour, it’s also very lean. Roast your room-temperature lamb leg with chopped rosemary, lemon zest and olive oil to make a meal worth remembering.
The cut that offers the best lamb flavour, when prepared and cooked perfectly. Slow cook is the preferred method to offer the best serve.
From the loin cut at the back of the lamb, the rack is a tender cut, perfect grilled or fried, must be rested to get the best from the serve.
If you need any further guidance on the Right cut for you and your business, drop us a note, we're more than happy to help!
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Ask your local butcher for the ranges available or if you have a special requirement,
our butchers can assist in sourcing where feasible.