The Lamb comes primarily from five different breeds, Shetland, Scottish Blackface, Herdwick, Border Leicester and Suffolk. The Lambs are traditionally grazed and are only available from late July to the end of January, this being their traditional fattening season off grass. The Lambs are hung for 14 - 18 days to add to their tenderness and sweet flavour.
LEG OF LAMB, BONE IN
The ideal Sunday Roast 1.0 kg
£17.99
LEG OF LAMB, BONELESS
Boned and rolled joint 1.0kg
£18.99
SHOULDER OF LAMB, BONE IN
This 1.0kg joint has a beautiful flavour and is ideal for slow roasting.
£10.99
LAMB LOIN CUTLETS
110g cutlets. 2/pack
£4.99 Per Pack