A double lamb chop for a heartier appetite.
Diced Lamb Shoulder
Rich, boneless lamb shoulder for stewing.
The whole breast or belly, bone-in.
Rolled Lamb Leg
A tunnel-boned and rolled leg of lamb for the perfect roast.
Rolled Lamb Shoulder
Boned and rolled, ideal for slow or pot roasting.
Rack of Lamb
An all-time favourite that never ceases to impress, especially when French trimmed – Just ask.