Free‑range, grass‑fed lamb from Ireland and England — here's the full range, by how you'll cook it.
Every day & curry. Lamb mince and leg mince for keema, kofta and kebabs; mixed diced lamb, diced shoulder and diced leg — our curry cuts, where a little bone adds wonderful depth.
Chops & steaks. Front chops and back chops for the grill or pan; rib racks to French‑trim and roast; lamb leg steaks and rump/chump steaks for quick, flavourful cooking.
Roasts. Whole lamb shoulder (the forgiving, melting roast) and leg joints — see How much meat per person? for sizing a gathering. Lamb neck for rich, slow braises.
Offal & traditional. Lamb liver and lamb kidney for those who cook nose‑to‑tail.
Deli & sausages. Fresh lamb sausages and lamb burgers; the spicy lamb kofta kebab mix for an instant feast.
Occasion. Lamb Qurbani for Eid al‑Adha — see Qurbani / Udhiyah with Saffron Alley.
FAQs
- Best lamb for a curry? Diced shoulder (richer) or diced leg (leaner); bone‑in curry cuts add the most flavour.
- Best cut for a roast? Shoulder for melt‑in‑mouth ease; leg for a leaner, classic roast; rack for an elegant centrepiece.
- Why does lamb smell stronger than beef? It's natural to the meat; it freshens with air — see My meat has a strong smell.