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Mutton Ribs
Highlights:
Grade A Sheep 
Excellent value and great fun to tuck into.
Lamb Ribs
Highlights:
Grade A Lamb
Excellent value and great fun to tuck into.
Lamb Neck
Highlights:
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.
Mutton Shoulder
Highlights:
Grade A Sheep
This superb roasting joint is surprisingly inexpensive and packed with flavour.
Featured
Mutton Mix (With Bones)
Highlights:
Grade A Sheep
Cut from mutton shoulder and mutton leg- a perfect mix of boneless and on the bone meat.
Mutton Shanks
Highlights:
Grade A Sheep
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.
Mutton Leg
Highlights:
Grade A Sheep
Ideal for roasting- truly premium.
Mutton Boneless
Highlights:
Grade A Sheep
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.
Mix Diced Lamb With Bone
Highlights:
Grade A Lamb
Cut from lamb shoulder and lamb leg- a perfect mix of boneless and on the bone meat.
Lamb Shanks
Highlights:
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
Highlights:
Grade A Lamb
Perhaps the most popular cut of lamb for roasting in the UK. Work’s well with most ethnic dishes.
Featured
Lamb Shoulder
Highlights:
Grade A Lamb 
This superb roasting joint is surprisingly inexpensive and packed with flavour.
Featured
Lamb Boneless
Highlights:
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.
