Lamb

Lamb Cuts

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Lamb is a widely used meat which can be cooked in many different ways. Main roasting joints include leg and shoulder, whilst for grilling or frying there are chops and cutlets and for casserole neck fillet or lamb shanks.

More expensive cuts have less fats, for example: legs of lamb, chump chops, whilst shoulders of lamb are more flavoursome and succulent due to the grain of meat. That is to ensure that each cut cooks in the same way every time, regardless of being on the bone or off the bone.

Leg Lamb

Shoulder Lamb

Rack of Lamb

B/R Leg or Shoulder

Lamb Cutlets

Chops (Barnsley)

Lamb is meat from sheep less than one year old. Most lambs are brought to market at about six to eight months old. If the phrase "Spring lamb" comes to mind, it means the lamb was slaughtered between March and October. The term comes from the past when lambs born in the harsh winter weather would have little chance to survive to the next year. Today with more protected farming conditions, enjoying lamb is not specified to a particular season or time of the year.

Lamb Neck Fillet

Lamb Shanks

Roasting Joints	Roasting	Grilling	Frying	Casserole/ Pot Roast	Slow Roast	BBQ
Leg of Lamb
Shoulder of Lamb
Rack of Lamb
Rolled Shoulder / Leg
Stewing Lamb
Chump of Lamb
Other Items
Barnsley Chops
Single Loin Chops
Neck Fillet
Leg Steaks
Cannon of Lamb
Lamb Shank
Lamb Cutlets
Noisettes
Lamb Mince