Each will then be separately vacuum packed and clearly labelled. Marinading at customer's request
Perfect for slow roasting on the bone, the bottom oven of an Aga ideal. Can be prepared a whole shoulder, 2 x half shoulder or boned.
The first seven ribs. Can be trimmed as a whole rack, ideal for roasting for dinner for two, or cut into cutlets to grill or fry.
From the middle of the back. Can be cooked whole on the bone, prepared boned and rolled, or cut into classic lamb chops.
Behind the loin at the top of the leg, the equivalent of rump for beef. Perfect roasting joint for 2/3, or can be slicend on the bone for large chops to grill or fry.
Can be left whole for roasting on the bone for 6/7, or boned and butterflied, ideal for cooking on the barbeque. Sliced across into leg steaks you have the classic 'gigot d'agneau', ideal for cooking with 'herbes de Provence' for that taste of France you won't otherwise get in 2020.
Can be cooked boned and rolled, but I believe better diced and slow cooked in a casserole, perfect for your 'lamb rogan josh'
Can be used for a quick stir fry, or good sliced and and added to the diced breast above for a larger dish.
Delicious simply grilled.
All weights approximate