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LAMB DICE
Cut from the shoulders and shin, our Diced Lamb is perfect for long, slow cooking, boasting deep flavour and meltingly tender texture as the meat stews on low heats. Sourced exclusively from heritage breed flocks in reared on lush pastures in pristine countryside, this cut reflects the quality of our pedigree English lamb and makes for hearty and wholesome dishes all year round.
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LAMB FLANK
A meat shank or shin is the portion of meat around the tibia of the animal, the leg bone beneath the knee. Lamb shanks are often braised whole; veal shanks are typically cross-cut. Some dishes made using shank include: Bulalo, a Filipino beefshank stew.
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LAMB HEARTS
An extremely tasty, lean dish of meat that is becoming commonplace. The hearts have a tender texture when cooked and have a deep flavour that is is complimented perfectly by our homemade stuffing. Try them if you haven’t already, you’ll be surprised!
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LAMB LEG
When cut from the Leg, Leg Steaks contain a portion of the cross-sectional Leg bone that can be removed, if desired. Leg Steak is more tender than the Shoulder Chop but less tender than the Loin Chop.
Although a lamb has fourlegs, only the two hind legs produce the cut referred to as “leg of lamb“. It is a large, lean, and tender cut and can be used whole or subdivided into smaller cuts, which can are usually cooked using dry heat methods, such as roasting.
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LAMB LOIN
The quintessential lamb chop! With a thin covering of fat to add flavour and taste, these are best on the braai or pan fried at a high temperature. From free-range Karoo Lamb. 6 chops in a pack – generally 4 loin and 2 rib chops
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LAMB MINCE
Lamb mince is particularly good for meatballs, burgers and other patties. It’s popular in Middle Eastern recipes such as stuffed aubergine and koftas. Or use it in moussaka, shepherd’s pie or bolognese.
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LAMB SAUSAGE
Pure minced lamb and a blend of herbs, spices and rusk, in a thick sausage casing. Excellent for breakfast, or a fry up! 6 sausages in a pack
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LAMB SHANKS
Lamb Shank is a meaty part of the lower leg. This cut is low on tenderness due to the presence of connective tissues but produces an amazingly flavorful meal when cooked right. To take care of its tough connective tissue, it is best to cook this portion using slow, moist cooking techniques.
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LAMB SHOULDER
Shoulder Roast is sizeable portion of meat, which is usually sold deboned and rolled. The meat from this cut contains a good amount of intramuscular fat, which gives it a nice juicy flavor. Compared to roasts from the Leg, Shoulder Roast can be a tad tough since a Lamb uses its front legs more actively than the hindquarters.
