Farmstead lamb

Our fresh lamb

Different cuts of lamb are growing in our range, keeping abreast of evolving menu requirements. We have a number of high quality prime joints for roasting as well as cutlets and chops which are popular all year round.

Cuts of lamb:

A lamb carcase consists of a number of primal cuts which, in turn, can be broken down into individual cuts or muscle groups. A lamb primal cut often consists of more than one muscle with different eating qualities which, in turn, can produce a variety of different lamb cuts.

Shoulder – Round untrimmed shoulder. The blade bone cartilage remains attached to the shoulder. This cut does not include the neck fillet.
Neck – a bone-in neck with the complete neck fillet attached
Best end neck – the length of the breast flanks is a maximum of 0.5 times the length of the eye muscle
Loin – the length of the breast flanks is a maximum of 1.5 times the length of the eye muscle
Leg – whole leg and chump
Breast – breast without the breast tip and thin flank part
Chump – the chump is removed from the leg

Lamb cooking times


  • Medium 25 mins per 450g plus 25 mins 70°C – 75°C (160-170°F)
  • Well done 30 mins per 450g plus 30 mins 75°C – 80°C (170-175°F)

Pot roasting:

  • 25-30 mins per 450g plus 25-30mins gas mark 4-5 (180°C-190°C, 350°F-375°F)

Stewing, braising and casseroling:

  • Chops, steaks, cubes, liver, kidney 1-1.5 hours
  • Middle neck chops, breast, scrag 1.5-2.5 hours

Luscious lamb recipes:

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