Lamb Joints
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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 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
