Our Lamb Cuts
Whole Leg of Lamb
The hind leg is removed from the carcase and is sold as is.It is generally used as a roasting joint.The bone ensures a moist and flavoursome finished product.
Boned and Rolled Leg of Lamb
The hind leg is removed from the carcase and completely deboned.The meat is then rolled and tied for easy carving.Boneless leg of lamb is very popular as a tasty roasting joint.It can also be stuffed if required by the customer.
Lamb Shank
Very popular in recent years,this cut is taken from the lower part of the leg and cut to portion size.the shank meat is full of flavour and is generally braised.
Lamb Rump
This cut is taken from the rear of the leg. A tender and lean cut which and is primarily used for roasting as the cut is naturally portion sized.