Each will then be separately vacuum packed and clearly labelled. Marinading at customer's request
Whole shoulder of half shoulder, on the bone. c1.2kg 1/2 shoulder, 2.4kg whole shoulder
Whole leg c 2.6kg, can be requested as a whole or half
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. Or the leg boned out for grilling whole on the BBQ. Order by the weight you wish.
Slice for a quick stir fry, or slow braise. A remarkably versatile cut. Each piece about 300g = £5. Feeds 2+
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. c600g
From the middle of the back. c780g.
Behind the loin at the top of the leg, the equivalent of rump for beef. Perfect roasting joint for 2/3 on the bone, or can be sliced for large chops to grill or fry. c780g
Can be left whole or diced, ideal for slow cooking making curries.
Carefully trimmed, ideal for a quick saute. This is from young animals and does not need a long slow cook - like the ghastly stuff you might have had at school