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A French-trimmed rack of lamb features a clean, elegant presentation with the rib bones exposed and the meat trimmed away from the...

A versatile, tender cut of meat that comes from the shoulder of the lamb. It’s known for its rich flavour and is ideal for slow-ro...

Lamb leg is a large and succulent cut from the hind legs that can be butchered into smaller cuts. Lamb leg is a popular Sunday din...

A nutrient-dense organ meat known for its rich, robust flavour and smooth texture. It is often sautéed, grilled, or used in pâtés ...

Lamb rumps are a cut of meat from the hindquarters of the lamb, Known for their tenderness and rich flavour, They are ideal for g...

Cubed pieces of lamb meat, cut from the leg. This versatile preparation is ideal for stews, kebabs, or curries, offering a rich fl...

Lamb shanks are flavourful, tough cuts from the lower part of the leg, known for their rich, hearty taste. Slow-cooking or braisin...

A cut from the hind leg of the lamb that has had the bone removed, making it easier to cook and carve. This cut is known for its t...

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