Lamb
Godwick Farm Lamb
Also, ask about our Godwick Farm Lamb; this is top quality lamb
reared extensively on grass around the deserted medieval village of
Godwick and fathered by pedigree Suffolk rams producing a lamb with
an excellent confirmation which is also succulent and tender.
Leg of Lamb
A very popular roasting joint. Stud it with rosemary & garlic for
the perfect Sunday lunch.
Shoulder of Lamb
A less expensive versatile joint which has more fat than the leg but
a fuller flavour. It can be roasted, braised or stewed with wine &
root vegetables.
Boned & Rolled Shoulder.
As above but can be stuffed for a roast and is easier to carve.
Double Loin Chops (Barnsley Chops).
Taken from across the loin, giving you a really meaty double chop.
Fillets
Cut from the shoulder, the fillet is a very tender cut which is
great for kebabs, pan-frying, grilling or stir-frying.
Rack of Lamb
Also known as the best end of neck, it can be purchased as
individual cutlets or as roasting joint with one rack being perfect
for two people or two racks tied together being the traditional
“Guard of Honour” or Crown Roast.
Leg Steaks
A more expensive cut which cooks quickly and is very lean and
tender. Don’t forget to brush with a little oil to keep it moist
on the grill, in the pan or on the barbecue.
Lamb Shanks
A favourite with the Gastro-Pub; this is the thin end of the leg.
Best slow-cooked with root vegetables, the shank is an economical
cut with stacks of flavour; real comfort food.
Breast of Lamb
Great marinated and grilled on the barbecue, it can also be boned
and rolled for a stuffed roasting joint.
Diced Lamb
Terrific for casseroles or make your own lamb kebabs.
Minced Lamb
Shepherd’s Pie, Moussaka, burgers, stuffed vegetables, meatballs,
meatloaf; the list is endless.
Stewing Lamb
Made from the tougher cuts of lamb on the bone, this is very
economical and perfect for slow cooking to make a tender meal which
is full of flavour.
Lambs Liver
Perfect for liver and bacon casserole, liver is an excellent source
of iron; lamb’s liver being much milder than ox or pig's but far
cheaper than calves'.
Tony’s Tips:
1kg = 2.2lb / 1Lb = 450g / 16oz = 1lb / 1000g = 1 kg