Lamb
Lamb prepared as whole carcasses, primals and kitchen-ready cuts.
Your menu.
Your specification.
Legs, shoulders, racks, loins, chops, dice and mince can be cut and portioned to suit a menu, service style or production brief.
Tell us the cuts you need and how you plan to use them. We’ll discuss the weight, trim and preparation that suit your kitchen.
Choose the cuts
for your enquiry.
Add the cuts you want to discuss, then include your weights and preparation notes. Availability and specifications are agreed with our team.
Tell us the cut, portion weight and trim you need and we will discuss the available options.
- Whole carcasses and sides
- Legs and shoulders
- Racks, loins and chops
- Diced and minced lamb
- Mutton, subject to availability
Make it your specification.
Use these details to shape your enquiry. Our butchers will discuss what is practical for your order.
01
Cut & portion
Tell us the cut, portion weight and how it will be used on your menu.
02
Trim & preparation
Discuss the preparation you need before the product reaches your kitchen.
03
Packing & supply
Share pack requirements, approximate volumes and the locations you need to supply.
Let’s talk lamb.
Send your enquiry list with the weights, preparation and supply details that matter to your kitchen.