The shank is a meaty cut from the lower end of the lamb leg. Excellent for slow cooking, the bone running through the centre provides a lot of the flavour, releasing collagen as it cooks, tenderising the flesh.
Shanks need low and slow cooking to achieve tender meat that falls off the bone.
Lamb leg is popular due to its dark, melt-in-the-mouth meat and the fact that it’s easy to carve at the dinner table. A favourite for your Easter Sunday roast.
You can keep things simple by slowly roasting the leg whole, studded with garlic and rosemary, for dark, tender meat.
Taken from the lamb ribs, the rack is very popular is it’s quick to cook and easy to achieve a perfectly crisp skin and tender, melt-in-the-mouth flesh. The cutlets are individual rib steaks taken from the rack and look beautiful on the plate. They are best grilled or quickly roasted.
Lamb chops are a perfect, quick cook cut and benefit from light cooking such as on the BBQ, grill or griddle. We offer plain chops or French garden marinated chops seasoned in a green herb, oil & garlic marinade.
This large cut from the top front leg of the lamb has lots of lean juicy meat, the bone and fatty marbling keep the meat juicy and flavoursome. This cut is best for slow roasting.