Lamb

We stock superb british and irish lamb.....

All our lamb is from the British Isles. We have all the classic breeds. Depending on the season, we love to use Connemara, Shetland, Yorkshire and lamb from the Welsh valleys. After careful selection, we mature the lamb for up to 10 days before we cut it. This is the optimum length of time to mature the meat, resulting in a wonderful finish and texture as all the excess moisture evaporates. The lads in Shetland even produce this amazing wind-dried lamb which is also loved in the Faroes.

My Dad taught me everything i need to know about cutting and hanging lamb and he was an amazing judge in the field. Neither of us were very good though, after several hours running after the buggers when they broke out into the neighbouring farm! They are not the most clever of beasts. Their meat is amazing though and you would be very surprised about all the different things we do with it. Loins stuffed with Black Pudding, Algerian Merguez and even Lebanese Kibbeh! The Armenians make the most awesome kebabs which are perfection in their homemade flatbread.

We buy whole lambs, so we can provide a large variety of cuts covering everything you should ever require.

What cut to ask for?

leg of lamb

The leg is the classic roasting joint. It is the leanest cut and one of the most popular dinner party cuts. It yields more meat for your money and can be served pink. For a mouth-watering roast, ask one of the lads to make several small incisions in the leg and stuff them with fresh garlic and rosemary.The Norwegians and Icelanders smoke the leg and it's great!

lamb loin fillet

This is cut from the centre loin of lamb, which is the equivalent to the sirloin steak of beef. We remove all the connective fat and tissue from the muscle leaving you with a beautiful, lean fillet of lamb which is excellent cooked on the griddle pan or barbeque.

noisette of lamb

The noisette comprises two muscles boned and rolled into one - it is the equivalent of a T-bone of beef (the loin and fillet). The noisette is exquisitely tender. It is best pan-seared to crispen the fat and finished in the oven for twenty minutes. It is best served pink.

Centreloin chops

The centreloin chop is how a noisette of lamb would look before it is boned and rolled. It is hugely tender and juicy and best cooked on the griddle pan or marinated with fresh rosemary and cooked on the barbeque.

pave of lamb

This is a French inspired cut of lamb which comes from the chump area of the animal. It is served pink as a steak and is a perfect portion for one adult. It is a unique cut because we remove all exterior surrounding muscles to expose this wonderful lean and succulent pave.

rack of lamb

The rack of lamb is instantly recognisable and is widely regarded as the king of all lamb roasts. The rack is cut from the saddle of lamb and has the perfect combination of fat to meat ratio. In season it is the sweetest of all the meats.

French trimmed lamb cutlets

The cutlets are carved from a rack of lamb as you can see from the photographs. They are supremely delicate and must not be overcooked. Brush them lightly with oil, season with sea salt and black pepper and sear quickly on a very hot griddle. It is a great idea to rest them on the upturned fat side and the residual heat of the griddle will ensure pink flesh and wonderfully crispy fat.

Lamb shank

The shank is cut from the end of the leg, in other words the closest muscle to the hoof. It is a tougher piece of meat because of the work it does but discard it at your peril. It is the easiest and most satisfying winter party dish because it demands less precision from the chef, without compromising on taste or tenderness. Slow braised is best.

Leg fillet steaks

These beauties are carved from the topside muscle of the leg of lamb. By seam cutting we isolate the surrounding muscles ensuring that there is no connective tissue or gristle to hamper your enjoyment of these marvellous grilling steaks.