£10.99
With no wasteage, our butchers have taken prime cuts from across the lamb carcass, trimmed them, diced them into evenly sized chunks ready to be cooked slowly or quickly, stewed or griddled, spiced up or kept simple.
All meat is sold as gross weight.
With no wasteage, our butchers have taken prime cuts from across the lamb carcass, trimmed them, diced them into evenly sized chunks ready to be cooked slowly or quickly, stewed or griddled, spiced up or kept simple.
Price given per/kg. All meat is sold as gross weight.
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With plenty of sweet, succulent lamb, the Lamb Shoulder is a great alternative to the more popular leg. Left on the bone to give the meat flavour upon cooking, Lamb Shoulder is suited to serving alongside all the trimmings.
All meat is sold as gross weight.
A lamb shank is the lower end of the shank half of the rear leg. Lamb shanks practically melt off the bone when they are slow cooked, and are a popular menu item. Lean on fat but big on flavour, the meaty shank is perfect for braising in a slow, simmering broth.
All meat is sold as gross weight.
The neck is a small, tough, flavorful cut usually sold whole or cut into crosswise slices, and is cooked using moist heat. Neck meat may also be used as stew meat or it may be ground.
All meat is sold as gross weight.
The wing of the chicken consists of three sections, the wing tip, the wingette (or flat wing tip), and the drummettes.
Available with or without skin.
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