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.
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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.
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
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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