Lamb

The traditional roast leg of lamb is hard to go past and is a dish loved by all, no matter their age. An economical choice of meat, a leg of lamb is a great choice when feeding a crowd.

As well as being one of the most succulent and easy cuts of lamb, French Racks also look just a little fancy therefore they are a great option to wow your guests with at your next dinner party.

Leg steaks are an adaptable cut of lamb. These lean versions of beef steaks can be fried, roasted, sliced up and stir fried.

Shoulder chops are a very economical cut of lamb, and with just a little attention are so tasty.

Lamb loin chops are a moreish piece of meat, uncomplicated to cook and so full of flavour.

Rolled Lamb Loin can be cooked as a whole or can be sliced into several noisettes, almost cutlets, in your choice of portion sizes.

Lamb tenderloins are the the eye fillet of the ovine world. That is one tender cut of meat!

Lamb heart of rump is a tender cut of meat and is a superb piece for versatility and tenderness.

Lamb shoulder racks are another very useful cut of lamb. You could treat them like they are little racks, or slice them into chops.

Butterflied lamb leg is a quick and tasty meal. This even quicker because it is already flavoured for you with Honey Mint Marinade.

Butterflied lamb leg is a quick and tasty meal. This is the unseasoned variety - do it to your tastes.