Lamb Steaks & Chops
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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 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 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 -
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 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
