Lamb
(Showing 1 – 15 products of 19 products)
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Normal Mince (Lamb and Mutton)
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Typically less than 20% fat- Grade A Lamb 
Lamb mince is particularly good for meatballs, burgers and other patties. It’s popular in Middle Eastern recipes such as stuffed aubergine and koftas. Or use it in moussaka, shepherd’s pie or bolognese.
Lamb Ribs
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Grade A Lamb
Excellent value and great fun to tuck into.
Lamb Neck
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Grade A Lamb
Lamb neck is a fabulously underrated and inexpensive cut of lamb. It is a tough cut that needs very long, slow cooking.
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Mix Diced Lamb With Bone
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Grade A Lamb
Cut from lamb shoulder and lamb leg- a perfect mix of boneless and on-the-bone meat.
Lamb Shanks
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Grade A Lamb
This meaty cut from the lower end of the leg is full of flavour and will become meltingly tender, and fall from the bone after long, slow cooking.
Lamb Leg Pieces
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Grade A Lamb
Perhaps the most popular cut of lamb for roasting in the UK. Work’s well with most ethnic dishes.
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Lamb Shoulder
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Grade A Lamb 
This superb roasting joint is surprisingly inexpensive and packed with flavour.
Lamb Front Chops
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Grade A Lamb
Quick and easy to cook, lamb chops have tender, juicy meat that is best served slightly pink.
Lamb Back Chops
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Grade A Lamb 
Quick and easy to cook, lamb chops have tender, juicy meat that is best served slightly pink.
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Lamb Boneless
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Grade A Lamb
Diced boneless meat usually comes from the leg region and tends to be more tender than the diced shoulder. The cubes are usually cut to a thickness of 2.5cm/1 inch.