Our lamb meat comes from free range flock that are carefully reared to high welfare standards. Their toughened muscles, produce lean and succulent meat cuts
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Lamb Shank (450g)
Our Lamb Shank is cut from lower section of the leg of lamb reared in selected high welfare farms in the Dales of Yorkshire. This cut is lean and tough with lots of connective tissue, which makes this part to be one of the most delicious and valuable cuts. It undergoes 10 days of dry ageing to become more tender and flavourful. Our flocks are farmed in traditional methods of grazing. The meat is best cooked slowly for a long period of time till it falls off the bone to become juicy and velvety.
£9.10 Add to basket -
Lamb Shoulder -Boned (1kg)
Our Lamb Shoulder is cut from shoulder blades of lamb reared in selected high welfare farms in the Dales of Yorkshire. Our flocks are farmed in traditional methods of grazing. The blade is removed and the joint rolled up into an easy to carve portion. This cut is thick with generous amount of fat, which makes this part to be one of the most delicious cuts with good value for money. It undergoes 7 days of dry ageing to become juicier and even more flavourful. The meat can be cut to cubes or steaks and cooked slowly as a stew or roasted whole in the oven.
£18.25 Add to basket -
Lamb Leg -Boneless (1kg)
Our Lamb Leg is cut from the upper section of the leg of lamb reared in selected high welfare farms in the Dales of Yorkshire. Our flocks are farmed in traditional methods of grazing. This joint already has its bone removed and rolled for easy cooking and carving. It is a lean cut due to the work done by the muscles. When cooked, the cut produces tender and juicy meat. Just as all our lamb meat, it undergoes 10 days of dry ageing to become more tender. The meat is ideal for a roast.
£20.35£21.45Add to basket -
Lamb Rack (4-Bone)
Our Lamb Rack is cut from the area called the best end of neck of lamb reared in selected high welfare farms in the Dales of Yorkshire. Our flocks are farmed in traditional methods of grazing. This cut is very succulent and is one of the most expensive, yet sought-after cut. We ship it in a half rack of 4 bones to ensure easy and safe packaging. Just as all our lamb meat, it undergoes 10 days of dry ageing to release more flavour. The meat is best roasted in a hot oven and cooks quite fast.
£8.78£9.25Add to basket -
Lamb Rack -F/Trim (4-Bone)
Our Lamb Rack is cut from the area called the best end of neck of lamb reared in selected high welfare farms in the Dales of Yorkshire. Our flocks are farmed in traditional methods of grazing. This cut is the most tender part of the lamb and is one of the most expensive, yet sought-after cut. We ship it in a half rack of 4 bones to ensure easy and safe packaging. The meat comes french-trimmed to reduce the fat content of the back. Just as all our lamb meat, it undergoes 10 days of dry ageing to release more flavour. The meat is ideal eaten medium rare, but can still be enjoyed well done.
£9.25 Add to basket -
Lamb Breast Boned (1kg)
Our Lamb Breast is cut from belly of lamb reared in selected high welfare farms in the Dales of Yorkshire. Our flocks are farmed in traditional methods of grazing. The breast is a worked part of the lamb and consists of lots of connecting tissues thus, it is better slow cooked for long period. Also, as it is a fairly fatty portion, the slow cooking helps to remove a lot of the fat, leaving a flavourful and tender meat. This cut is mostly inexpensive and a good value for money. It undergoes 7 days of dry ageing to help release more flavour. The meat is ideally roasted slowly in the oven to soak up its own juice as it cooks
£9.35 Add to basket -
Lamb Leg -Bone in (1kg)
Our Lamb Leg is cut from the upper section of the leg of lamb reared in selected high welfare farms in the Dales of Yorkshire. Our flocks are farmed in traditional methods of grazing. This joint is shipped with its bone, which gives an admirable presentation on the table during special occasions. It is a lean cut due to the work done by the muscles. When cooked, the cut produces tender and juicy meat. Just as all our lamb meat, it undergoes 10 days of dry ageing to become more tender. The meat is ideal for a roast.
£15.99 Add to basket -
Lamb Henry-Bone-in (450g)
Our Lamb Henry is a chop from shoulder of lamb reared in selected high welfare farms in the Dales of Yorkshire. Our flocks are farmed in traditional methods of grazing. The meat comes in a perfect size for individual serving, when you wouldn’t want all the big joint to yourself. This chop has generous amount of fat and tissues, which is released during a pan-fry, to give a very delicious meat. It undergoes 7 days of dry ageing to become more tender.
£8.10 Add to basket -
Lamb Cutlet F/Trim (2x 120g)
Our Lamb Cutlet is cut from our French trimmed lamb rack. It is sometimes referred to as lamb rib chops. This cut is one of the most tender chops of the lamb and is packed with juicy flavour. We ship it in packs of 2, to ensure you relish that great moment at the dinner table. Just as all our lamb meat, it undergoes 10 days of dry ageing to release more flavour. Our flocks are farmed in traditional methods of grazing. The meat is ideal eaten medium rare when pan-fried, but can still be enjoyed well done, even when barbecued.
£6.75 Add to basket -
Lamb Leg Steaks (2x 227g)
This steak is cut from the leg of lamb reared in selected high welfare farms in the Dales of Yorkshire. Our flocks are farmed in traditional methods of grazing. This steak is a lean cut that yields an impressive taste. When cooked, the cut produces tender and juicy meat. Just as all our lamb meat, it undergoes 10 days of dry ageing to become more tender. The meat can be enjoyed grilled as a steak or cubed to make stews.
£11.20 Add to basket -
Barnsley Chops (2x 280g)
Our Lamb Barnsley chops are double loin cuts of the saddle, gotten from the loin of lamb reared in selected high welfare farms in the Dales of Yorkshire. Our flocks are farmed in traditional methods of grazing. This meat comes with the bone in the middle, that keeps it moist during cooking and also coated with some fat which adds to the flavour of this already tender cut. It is a unique cut similar to the T-Bone cut of beef, with the sirloin at the top and fillet at the bottom part. It undergoes 10 days of dry ageing to release more flavour. The meat is ideally prepared using dry heat and eaten medium rare when pan-fried, but can still be enjoyed well done, even when grilled.
£10.80£11.60Add to basket -
Lamb Loin Chops (2x 125g)
Our Lamb Loin chops are gotten from the loin of lamb reared in selected high welfare farms in the Dales of Yorkshire. Our flocks are farmed in traditional methods of grazing. This meat is coated with some fat which adds to the flavour of this already tender cut. We ship them in packs of 2, to ensure you have enough for your satisfaction at the dinner table. It undergoes 10 days of dry ageing to release more flavour. The meat is ideally prepared using dry heat and eaten medium rare when pan-fried, but can still be enjoyed well done after grilled.
£6.05 Add to basket -
Lamb Liver (400g)
Our Lamb Liver is from lamb reared in selected high welfare farms in the Dales of Yorkshire. Our flocks are farmed in traditional methods of grazing. It is a delicious part of the lamb and also packed with useful nutrients. We ship them already sliced which makes them simple and ready to cook. This portion of the lamb is ideally prepared pan-fried, and pairs well with crispy bacon and fried Onions
£2.55 Add to basket -
Lamb Mince (500g) 90 V/L
Our Lamb Mince is gotten from the shoulder of lamb reared in selected high welfare farms in the Dales of Yorkshire. Our flocks are farmed in traditional methods of grazing. Our mince has a good proportion of fat which improves the flavour of the dish cooked with them. Our mince is great pan fried on their own or moulded into meat balls. They are also great for making grilled burger and kofta.
£6.40£6.80Add to basket -
Diced Lamb Shoulder (500g)
Our Diced Lamb is cut from the shoulder or leg of lamb reared in selected high welfare farms in the Dales of Yorkshire. Our flocks are farmed in traditional methods of grazing. Our diced lamb is tender and full of flavour. They are well suited for making stews and casseroles because the juicy flavour goes into the dish ensuring a very tasty dinner. They can also be put on skewers and grilled for that special barbecue party.
£9.50 Add to basket
