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.

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