The boneless shoulder of lamb, stuffed with Parsley & Thyme. Always succulent and tender with a little more fat than the very lean leg.
The Loin of lamb, with the backbone removed for ease of carving. The ribs are French trimmed giving an eye catching succulent piece of lamb.
The Boneless Loin of lamb cut into small mouth watering medallions. Moist, full of flavour and no waste.
The double loin of lamb, deboned and stuffed and cut into individual portions.