A French-trimmed rack of lamb comes from the loin, along the back of the animal between shoulder and leg. Our butchers remove the fat and sinew from the bones to create clean, elegant ‘fingers,’ leaving just the tender, richly flavoured meat. The loin is...

A leg of mutton on the bone is a true celebration of traditional roasting. Taken from fully matured, grass-fed cull ewe and dry aged to deepen its character, this joint offers a richness and depth of flavour that sets it apart from lamb. The...

The leg of lamb is the traditional roasting joint of choice, often the centerpiece of Sunday lunch for a good reason. Taken from the hind leg, it combines firm, well-structured meat with just enough fat to keep it juicy and flavourful as it cooks....

This boned and rolled lamb shoulder comes from the shoulder of British lamb, a naturally flavorful cut with plenty of marbling and connective tissue. The fat and collagen in the shoulder keep the meat moist and tender as it cooks while developing a rich...

If you are a fan of lamb chops, this is the perfect roast for you. A boned and rolled saddle of lamb is cut from the loin, running along the back of the animal between the shoulder and the leg. This is where some...

A boned and rolled leg of lamb comes from the hind leg of the animal, with the bone removed and then tied to maintain its shape and structure whilst cooking. It is a lean, well-structured cut with natural flavour and just enough fat to...

A joint of Grass-fed British Lamb shoulder, left on the bone is a naturally flavoursome part of the animal with plenty of marbling and a good level of natural fats to keep the meat tender and full of flavour when cooking. The bone adds...

Lamb noisettes are cut from the loin, one of the most tender parts of the animal. Boned, rolled, and sliced into neat medallions, they offer all the delicacy of a loin chop without the bone, making them quick to cook and easy to carve....

Lamb shanks, cut from the shin at the base of the leg, are naturally high in collagen, making them ideal for long, slow cooking. Our lambs are grass-fed and slow-grown on the pastures of the Blackdown Hills, which develops deeper flavour, firmer texture, and...

Mutton chops are cut from the loin or rib of fully matured sheep, offering a deeper, more developed flavour than lamb. With the bone left in, they retain moisture as they cook and deliver rich, savoury juices with every bite. The age of the...

 A mutton cannon is the eye of the loin of mature, grass-fed Sheep, widely regarded as one of the finest cuts of mutton. This boneless joint is carefully trimmed and typically rolled into a neat cylinder for roasting, though it can also be sliced...

A boned and rolled leg of mutton is a traditional roasting joint, prepared from a fully matured sheep and carefully trimmed, deboned, and hand-tied by our butchers into a neat, even roll. Removing the bone makes it simple to carve, while the tied shape...

Our lamb mince is made from whole-muscle cuts taken from the shoulder and breast, trimmed by hand and coarsely minced for texture. The lamb is dry-aged for 7–10 days to deepen flavour before being prepared, giving the meat a fuller, more rounded character. Reared...

These Lamb loin chops are cut from the centre of the back (the saddle) of our lambs. Much like a T-bone steak, these lamb chops are left on the bone, with a portion of the fillet and loin. As our lambs age slowly for...

Barnsley chops are cut from the lamb’s loin, leaving the bone in the centre for flavour and structure. Essentially a double loin chop, this cut combines two small chops joined by a single T-shaped bone, giving a tender, fine-grained texture with a natural, rich...

Savour the rich flavour of our leg of butterflied grass-fed lamb, sourced from our own farm. This premium cut is the pinnacle for anyone who loves lamb, known for its tenderness and naturally sweet and nutty taste. Farmed with care and expertly prepared by...

Our Easy Carve Leg of Lamb is semi-boned, leaving the shank bone in place for a traditional and impressive appearance, while removing the main bone through the thickest part for effortless carving. Raised on lush British pasture, our grass-fed lamb offers a rich, nutty,...

Enjoy the seasonal delight that is British Lamb. These lambs were born in the spring, and reared slowly and naturally on the rich green pastures of the West Country.  This patient, pasture-led approach produces meat of real character - a deeper, more complex flavour...

Best end lamb chops are cut from the rack, which sits along the back of the lamb behind the shoulder. Each chop includes a rib bone and a generous eye of meat, neatly trimmed by our butchers for an even, elegant finish. They differ...

Cut from the topside of the leg, these are boneless steaks with fine, even marbling throughout. Lean, tender and full of flavour. Our lamb is grass fed and pasture raised, slow grown and dry aged to bring out its natural character. Properly reared, properly...