The most important factors in cooking for me are great produce, a good technique and perfect harmony. Great quality produce means you can create great quality meals.
My basket (0)
Your basket is empty
My basket ([% basket.num_items %])
[% line.item.name %]
FREE GIFT
[% line.size %]
|
[% line.serving_size %] Servings
£[% line.item_price | decimal 2 %]
| [% basket.display_delivery_name %] Standard Delivery | £[% basket.cost_delivery | decimal 2 %] - |
Total:
£[% basket.display_cost_total | decimal 2 %]
Basket
Delivery Date
May
Jun
Jul
June 2021
Select delivery type:
Standard
9am - 6pm
£4.99
Premium
Before 12pm
£6.99
Loading..
Select delivery type:
[% delivery_type.name %]
[% delivery_type.estimated_time %]
£[% delivery_type.cost | decimal 2 %]
-
Always fresh guarantee
-
- Lamb
- Lamb Roasting Joints for Roast Lamb
- Saddle Of Lamb Boneless
Description
The lamb saddle combines the loins from either side of the lamb and the rolled saddle makes a very tender and luxurious roast, perfect to entertain and impress.
The loin is the most tender part of the lamb. The sought after Loin Chops, Noisettes and Valentine Steaks are all cut from there. Our lamb is fresh, Scottish Lamb naturally raised in Scotland.
Refrigerated Shelf Life From Despatch Date: 6 Days
Nutrition guide
Nutritional Information (Per 100g)
Energy (Kcal): 307
Energy (KJ): 1272
Fat (g): 26.6
Saturated Fat (g): 12.6
Carbohydrates (g): 0.0
Sugars (g): 0.0
Protein (g): 16.9
Salt (g): 0.15
Allergens
No allergens present.
Allergen Information
Whilst every care has been taken to ensure product information listed on the website is correct, products could occasionally be substituted with an alternative to ensure availability meaning that ingredient, allergen and nutritional information is liable to change.
Therefore, please always read the product label for ingredient, allergen and nutritional information before consuming any products and never rely solely on the information displayed on the website.
We regularly update our product information however we are unable to accept liability for any incorrect information. This does not affect your statutory rights.
If you have any product queries please feel free to contact our Customers Services team who will be happy to help.
This information may not be reproduced in any way without the prior consent of Campbells Prime Meat Ltd
How to cook
All raw meat products must be cooked thoroughly until they are piping hot.
Packaging
Your meat order is kept cool in transit because we either use an insulated expanded polystyrene box, or a recyclable tough corrugated cardboard box which is foil lined and insulated with bubble wrap. Both boxes are leak-proof and sturdy.
To keep your delivery cool, it is packed along with specially designed ice packs. Our ice packs are made with a frozen water-based gel, which keeps the meat at the correct temperature for up to 48 hours. When the ice does melt, it stays as a gel, which prevents the delivery becoming wet.
Product Reviews
Other Customers Bought
-
![Butchers 42 Piece Meat Box]()
Butchers 42 Piece Meat Box
£65.002022-02-28instockhttps://www.campbellsmeat.com/product/butchers-42-piece-meat-box.html -
![Butchers 18 Piece Meat Box]()
Butchers 18 Piece Meat Box
£45.002022-02-28instockhttps://www.campbellsmeat.com/product/butchers-18-piece-meat-box.html -
![Fresh Whole Scottish Salmon]()
Loch Duart Whole Salmon
£70.002022-02-28outofstockhttps://www.campbellsmeat.com/product/loch-duart-whole-salmon.html -
![Edward's Aberdeen Angus Beef Sirloin Steak Special Trim Twin Pack]()
Edward's Aberdeen Angus Beef Sirloin Steak Special Trim Twin Pack
£20.502022-02-28instockhttps://www.campbellsmeat.com/product/edward-s-aberdeen-angus-beef-sirloin-steak-special-trim-twin-pack.html
Local & Sustainable
Scotland’s livestock farmers are passionate about looking after our iconic countryside and play a vital role in sustaining an industry which supports around 50,000 jobs – many in Scotland’s fragile rural communities.
Family owned since 1910
The Campbells story started over 100 years ago when a young Thomas Campbell took up his craft as a butcher in 1910. Over a century later, and his legacy still lives on in the Campbells name.
