Lamb Noisette is a small medallion made from the eye muscle of the lambs loin. It's a lean and flavoursome cut prefect as a celebration meal. We like to cook noisettes by searing all over for a crispy golden crust then oven cooking for 8-10 minutes (we like ours medium rare). Rest for at least 5 minutes before serving.
Our Barnsley chops are big in size and flavour. Cut from saddle, these are butterflied and essentially become double loin chops with added bits of lamb fillet. Cooking bone in calls for exceptional flavour, if you love the taste of lamb you need to try these! They are best cooked quickly in a hot frying pan and served with crispy potatoes and a rosemary infused gravy.
These are chops taken from the rump of the lamb at the point where the top of the leg meets the loin. They are lean but full of flavour (considered the lamb equivalent of a rump steak). They are best cooked quickly in a hot frying pan and served with crispy potatoes and a rosemary infused gravy.
Visually stunning and on the bone for maximum flavour. The rib rack of lamb is incredibly tender. This is ideal as a smaller roasting joint for two with a dijon mustard, rosemary and garlic crust. Serve with dauphinois potatoes and a light minted gravy for a special weekend treat.
Visually stunning and on the bone for maximum flavour. The mini rib rack of lamb is incredibly tender. This is ideal as a smaller roasting joint for one with a dijon mustard, rosemary and garlic crust. Serve with dauphinois potatoes and a light minted gravy for a special weekend treat.
Taken from the same part of the loin as the lamb noisettes, the canon steak is left in one whole larger piece with a layer of fat on top. The meat on the lamb cannon is incredibly flavoursome and also very tender. We like to cook ours by searing all over for a crispy golden crust then oven cooking for around 7-8 minutes (we like ours medium rare). Rest for at least 5 minutes before serving.
Single loin chops or cutlets as they are also known are cut from the rack to make individual portions. They are a popular cut and the meat on the lamb loin chop is incredibly flavoursome and also very tender. We like to cook ours by searing all over for a crispy golden crust then oven cooking for around 7-8 minutes (we like ours medium rare). Rest for at least 5 minutes before serving.
Valentine steaks offer exceptionally tender and succulent hearts of lamb loin, ideal for romantic meals or dinner parties. Named for their likeness to a love heart, the valentine steak is taken from the loin then skilfully prepared by butterflying the chop. We like to pan fry our valentine steaks for around 5 minutes each side then resting for a further 5 minutes before serving.
Lamb Tomahawks showcase succulent rib meat thats tender and full of flavour, left untrimmed on the long rib bone. The Tomahawk makes for a delicious cut of lamb as the bone gives the meat extra depth of flavour. We like to pan fry our Tomahawk steaks for around 4-5 minutes each side then resting for a further 5 minutes before serving.
Our lamb riblets are cut fresh to order from the lamb breast. These meaty little lamb ribs are a perfect alternative to the more substantial pork ribs. They are delicious when lightly marinated in olive oil, Spanish smoked paprika, lemon zest and garlic and are well suited to oven cooking or pop on the BBQ for 5-6 minutes each side.
The lamb shoulder chop is taken from right across the shoulder and cut into a neat chop. Tender and full of flavour, this cut is great for grilling, frying or braising!
