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Lamb & Goat
Among our selection of lamb is meat from Snowy Mountain ranges the succulent-sweet salt marsh and the rocky Pyrenees.
Lamb is the only British-reared meat that can be at the mercy of the seasons and its spring lamb is undoubtedly one of the greatest triumphs of the U.K.’s agriculture. There is simply no beating organic lamb reared outdoors with a healthy and natural diet but for us the seasons are the main factor.
Stunning British lamb is usually available from June through to March, and New Zealand’s delicious offerings help fill that gap, with particularly good lamb over the Easter period. Despite being on opposite sides of the world, there is a simultaneously growth in farms practising excellent animal husbandry and promoting a wholesome ethos of provenance, sustainability, and respect for the animals. We’ll leave the choice up to you.
Goat meat is savoury and less sweet than beef, but slightly sweeter than lamb. The best meat comes from younger goats that are six to nine months old.
NECK
BEST END
LEG
Lamb Cuts
Breast
Rack
SHOULDER
BEST END
BREAST
An often overlooked and economical cut of lamb that is wonderful in slow roasted dishes.
Chump
Commonly purchased as chump chops, but also in boneless rump steaks too.
Cutlets
Cut from a rack of lamb at the tender best end, cutlets are a decorative cut that are easy to present and plate.
Diced
Usually taken from the leg or shoulder, the former providing a leaner dice and the later requiring the trimming of extra fat for flavour, diced lamb can be used in everything from kebabs and curries to stews.
Leg
On the bone or boned and rolled, a leg of lamb remains a solid favourite with lovers of lamb.
Loin
Usually divided into loin end and chump end then cut into chops, loin cuts make good grilling and frying meats. Loin can also come boned, stuffed and rolled to produce a delicious roasting joint or noisettes.
Minced
Typically prepared from a variety of lean cuts.
Neck
Usually sold as neck rings or chops on the bone, neck is a great section of lamb to be used in stews and hotpots.
The undisputed champion of all lamb roasts that is bursting with flavour and boasts a stunning texture and appearance.
Shoulder
A succulent and tender roasting joint that can be prepared in numerous fashions. This is a wonderful
cut for slow roasting and has a ‘fall off the bone’ texture and mouth watering taste.
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lamb + goat meat & poultry
CHUMP/RUMP