Our quality lamb is the result of incredible animal husbandry & practices across the British Isles. Sourced from both Ireland & Scotland, our lamb is tender and packed with flavour. From delicate cutlets to large roasting joints.
The shoulder boasts some of the best meat of the animal, though is less popular than the loin or leg.
Rolled Lamb Shoulder
A staple of British butchery trade, essential to preparing a good lamb leg is ensuring the meat is of the highest quality.
Rolled Leg of Lamb
Lamb shanks are a staple of British butchery traditions, and remains an extremely popular slow cooking cut.
Lamb Shank - Souris d'agneau
A staple of British butchery trade, essential to preparing a good lamb leg is ensuring the meat is of the highest quality.
Leg of Lamb
The shoulder boasts some of the best meat of the animal, though is less popular than the loin or leg.
Lamb Shoulder
Each unit weighs approximately 600 grams.
Lamb Noisette
Known as Carré d'Agneau in French cuisine and butchery textbooks, the Rib Rack of lamb is cut out at ninety degrees to the spine of the animal, leaving the ribs intact with the prized rib meat attached.
Rack Of Lamb
