The following products are available.
NEW! Scotch Lamb Shoulder bone in (single) - A whole single shoulder of Lamb. Ideal for entertaining a big family.
Rack of Lamb French Trim 7 bone - extra trimmed (all fat removed) - A French trimmed Rack of Lamb with all the fat removed.
NEW! Spring Lamb shoulder boned and rolled - New season Spring Lamb is more delicate and subtle than summer lamb.
Scotch Lamb Loin Chops - Steaks cut from the Lamb saddle. The most popular Lamb cut.
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.
Rolled Saddle of Scotch Lamb boneless (Loin) - A really beautiful joint, perfect for cooking in the oven.
NEW! Spring Lamb Leg boned and rolled - New season Spring Lamb is supremely tender. Best roasted and served with spring vegetables.
Leg of Scotch Lamb boned and rolled - A traditional cut for a Sunday roast. Boned and rolled.
Scotch Lamb Neck Middle Fillet -
Scotch Lamb Shoulder Mini Roast - Easy to handle and quick to serve. A mini sized version of a traditional cut.
Scotch Lamb Chump (=Rump) portion - Rarely available. Ideally roasted as a mini joint. Ready in minutes.
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.
Scotch Lamb Shanks bone in - A very versatile and old fashioned cut from a portion of the leg.
Scotch Lamb Shoulder boneless and rolled - Another traditional cut ideal for roasting.
Scotch Lamb Noisettes - Rolled saddle of lamb with a fat covering, popular with professional chefs.
Scotch Lamb Cutlet French Trim - Prepared from the rack of lamb. Trimmed to remove excess fat leaving the bone sticking out.
Diced Leg of Lamb - The leg is the part of the animal that produces the best diced lamb. Ideal for slowly cooked winter stews.
Scotch Lamb Valentine Steaks - Heart shaped steaks cut from the saddle (loin). A beautiful, tender and rarely offered cut.
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).
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 Kidneys fresh - Lamb Kidneys should be cooked whole or in thick slices. Try them in your own homemade Steak and Kidney Pie.
Lamb Kebabs (5x113g) - Diced Lamb, peppers and onions on six inch skewers packed in a polytray. Five skewers per tray.