It’s important to understand where the meat you eat has come from and that it’s had a good and healthy life. All of our lamb and mutton is sourced from two farms in the West Country, from farmers Andrew Hawkings and Mike Oldfield. Sourcing our lamb from the West Country means complete traceability and minimal food miles which in turn minimises the stress for the animals. We then hang our lamb for a minimum of 6 days before expertly butchering in our Somerset butchery.
In celebration of #LoveLambWeek, we’ve put together a guide to show you exactly where our favourite cuts come from plus our top tips for getting the most out of them. As a general rule the lesser working muscles are likely to be the most tender, whilst the harder working ones need more cooking time. Take a look at our handy guide below.
|1. SCRAG/NECK||The neck is rolled into the shoulder joint.|
|2. LAMB SHOULDER||This part of the animal has worked hard so is much more suited to slow-cooking. This process breaks down any fibres to produce a nice and tender meat.|
This is a great alternative roasting joint and comes with the bone-in and out. Bone-in = more flavour, Boneless = easier to carve.
|3. BEST END OF NECK/RACK||This section produces some of the most tender cuts of lamb.|
Cut from the best end of neck, this delicate and tender roasting joint is a real showstopper. Our lamb rack is French trimmed so the bone is left protruding after the fat has been trimmed away, these can be cut into individual cutlets which is perfect for any dinner party or special occasion.
|4.BREAST||This is the belly area of the lamb and one of the best for value.|
|Breast of lamb
One of least expensive lamb joints, this succulent breast cut is full of ample marbling and fabulous when stuffed and slow roasted on a low heat for 2 hours.
|5. LOIN||A great variety of cuts from this section of lamb, best when grilling of frying.|
|Boneless Saddle Joint
This cut is beautifully sweet and the most tender of all the lamb joints available. It’s boneless too and neatly rolled and tied with a thin layer of fat to add to the flavours.
Our noisettes are rolled into little thick medallions and tied with a thin layer of fat that caramelises and melts through the meat to help keep the juices locked in.
Also known as the saddle chops, these cuts are taken from across the loin of the lamb and become a butterflied double sided chop. They have a sweet fat which enhances their flavour and are fairly large too so perfect for those with a hearty appetite!
|Lamb Loin Chops
Our chops are left on the bone for maximum and intensified flavour, they’re best served slightly pink which means not very long at all in the oven. These loin cuts are our smallest lamb chops so try the Barnsley Chop for a bigger cut.
Considered one of the best cuts for roasting, the cannon is half of the loin side of mutton, boned and rolled. It’s tender and lean, and whilst it’s brilliant roasted it can also be sliced for grilling or frying, baked in pastry if you’re feeling decadent or cut into strips for stir frying on healthier days.
|6. CHUMP||The chump is considered to be the equivalent to the rump in beef. It’s a lean and tender cut full of flavour as it hasn’t worked very hard. Just be sure not to overcook it!|
|Mutton Rump Steak
Cut from where the loin meets the leg, these steaks are also referred to as the ‘chump steaks’.
|7. LEG||Like the shoulders, the lamb leg has worked hard which means extra flavour.|
|Whole & Half Leg
A wonderful joint for family dinner, celebrations or just plain indulgence! When roasted the leg sweet with a crispy outside and juicy pink middle. You could also take the bone out of the leg to butterfly and marinate the meat before roasting or barbecuing.
These lamb leg steaks are delicate, full of flavour and really won’t disappoint. We deliver them boneless and they’re really quick to cook too, just griddle or pan fry them on a piping hot heat for two minutes on each side for medium-rare or a bit longer if you prefer it more well done.
|Prime Diced Lamb
Our diced lamb is perfectly prepared for you to create your very own skewers for the BBQ, curries for a Friday night or winter pies for those colder months.
Our top tips for enjoying lamb
- Prepare it – Certain cuts take really well to being marinaded, it adds extra flavor and tenderises the meat. Our Thyme Marinaded Butterflied Lamb of Leg works really well.
- Store it – Keep the smaller cuts in the fridge for 4/5 days and larger joints will last longer for 5/6 days. Check the packet for details. All of our meat can be frozen up to 3 months and the flavor will remain just as good as eating fresh. The hanging time reduces the water content meaning the freezing process doesn’t affect the texture of the meat.
- Partner it – compliment your meat with a mint sauce or mint jelly to maximise the flavour!