The following products are available.
Back on! Rack of Scotch Lamb French Trim, 7 bone - Prepared from the best end, the meat is trimmed to leave the bones sticking out. Succulent and tender - and it looks good, too.
Rolled Loin of Scotch Lamb boneless (Saddle) - A really beautiful joint, perfect for cooking in the oven.
NEW! Scotch Lamb Leg bone in - Carvery Cut - A very attractive Lamb cut, prepared in the traditional carvery style with the bone sticking out. Easy to slice and with all the flavour of meat cooked on the bone.
Weight approx. 3.0kg. Serves 8-10 people.
Scotch Lamb Shoulder boneless and rolled - Another traditional cut ideal for roasting.
Scotch Lamb Chump (=Rump) portion - Rarely available. Ideally roasted as a mini joint.
Scotch Lamb Loin Chops - Steaks cut from the Lamb saddle. The most popular Lamb cut.
Scotch Lamb Shanks bone in - A very versatile and old fashioned cut from a portion of the leg.
Scotch Lamb Shoulder Mini Roast - Easy to handle and quick to serve. A mini sized version of a traditional cut.
Leg of Scotch Lamb boned and rolled - A traditional cut for a Sunday roast. Boned and rolled.
Scotch Lamb Cutlet French Trim - Prepared from the rack of lamb. Trimmed to remove excess fat leaving the bone sticking out.
Scotch Lamb Leg Steaks bone in (Gigot Chops) - Cut through the leg, leaving a circle of bone in the centre.
Scotch Lamb Barnsley Chops - A beautifully shaped double chop named after the Barnsley restaurant that first put it on the menu.
Rack of Lamb French Trim, 4 bone - Prepared from the best end, the meat is trimmed to leave the bones sticking out; 4 ribs.
Scotch Lamb Valentine Steaks - Heart shaped steaks cut from the saddle (loin). A beautiful, tender and rarely offered cut.
Scotch Lamb Noisettes - Rolled saddle of lamb with a fat covering, popular with professional chefs.
Scotch Lamb Neck Middle Fillet -
Crown of Scotch Lamb - Two racks joined together to create a crown shape, the pinnacle of the Butcher's art. Would make an impressive meal for Easter. Easy and quick to prepare (see our recipe).
Diced Leg of Lamb - The leg is the part of the animal that produces the best diced lamb. Ideal for slowly cooked winter stews.
Lamb Stir Fry - This versatile lamb is great for many types of dishes, why not try our recommended recipe.
Lamb Liver sliced fresh - Liver is becoming more and more popular again. Served thinly sliced, grilled or flesh fried and still pink inside, you will be able to convert any sceptics.
Lamb Leg Mince - Lean Lamb Mince suitable for a wide range of traditional dishes.
Lamb Kidneys fresh - Lamb Kidneys should be cooked whole or in thick slices. Try them in your own homemade Steak and Kidney Pie.