Scotch Lamb, UK - Campbells Prime Meat

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Fresh Scotch Lamb is one of our national treasures. At Campbells we take great care in selecting the correct age of the lamb, the fresher the better. We have also provided various recipes so you may enjoy our lamb cuts to their fullest.

A whole single shoulder of Lamb. Ideal for entertaining a big family.Lean Lamb Mince suitable for a wide range of traditional dishes. Prepared from the best end, the meat is trimmed to leave the bones sticking out. Succulent and tender - and it looks good, too.Steaks cut from the Lamb saddle. The most popular Lamb cut.A really beautiful joint, perfect for cooking in the oven.Rarely available. Ideally roasted as a mini joint.Another traditional cut ideal for roasting.A very versatile and old fashioned cut from a portion of the leg.A traditional cut for a Sunday roast. Boned and rolled.Cut through the leg, leaving a circle of bone in the centre.A very attractive Lamb cut, prepared in the traditional carvery style with the bone sticking out. Easy to slice.Weight approx. 3.0kg. Serves 8-10 people.Easy to handle and quick to serve. A mini sized version of a traditional cut.Heart shaped steaks cut from the saddle (loin). A beautiful, tender and rarely offered cut.Prepared from the rack of lamb. Trimmed to remove excess fat leaving the bone sticking out. 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).Prepared from the best end, the meat is trimmed to leave the bones sticking out; 4 ribs.This versatile lamb is great for many types of dishes, why not try our recommended recipe.A beautifully shaped double chop named after the Barnsley restaurant that first put it on the menu.Rolled saddle of lamb with a fat covering, popular with professional chefs.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 Kidneys should be cooked whole or in thick slices. Try them in your own homemade Steak and Kidney Pie.The leg is the part of the animal that produces the best diced lamb. Ideal for slowly cooked stews.