Local Welsh Lamb
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  • Diced best lamb pieces


    Our diced best lamb pieces served in chunky dice, our best lamb pieces are cut from the leg and shoulder and specially hand trimmed for leanness. Just the job for casseroles, curries, hotpots and stews. Sold in 500g packs.

  • Boneless lamb leg steaks x 2

    Our lean and succulent boneless lamb leg steaks are a satisfying weekday choice for lamb lovers who like a good-size serving but don’t want to spend ages cooking a joint. Like beef steaks, we think they’re best served pan fried, although they grill or roast very well, too. And our minted ones are great for the barbecue. See below for cooking tips. Sold in packs of 2 (approx. total weight 500g).
  • Lamb loin chops x 4


    Succulent loin chops are meaty on both sides of the bone, combining sweet loin muscle on one side with a nugget of juicy tenderloin on the other. They're best pan-fried or grilled. Allow around 6-8 minutes’ cooking time on each side, and use your fingertip to test how well done the meat is. The meat firms up as it cooks, so if you prefer them pinker, make sure they still have a bit of bounce. Sold in packs of 4 (approx. total weight 560g).

  • Best lamb mince


    We believe there’s an art to making our best lamb mince. That’s why we use only hand-trimmed cuts, balancing them with just the right amount of fat to add flavour and succulence. Ours is made mostly from lamb shoulder, and minced twice to provide a lovely even-textured base for your moussakas, koftas and shepherd’s pies. Sold in 500g packs.

  • Boned & rolled lamb shoulder


    Our boned & rolled lamb shoulder is the perfect roasting joint: sweet and succulent Welsh lamb shoulder boned and rolled for easy carving. This cut is the favourite of Annie Morgan, on our deli counter, who roasts hers studded with garlic and rosemary. “The smell of it cooking brings back memories of helping my nana make fresh mint sauce to accompany it,” she says.

  • Barnsley chops x 2


    Barnsley chops x 2 We think of this meaty prime cut as the lamb equivalent of a T-bone steak. It’s taken from a cross-section of the saddle, so it’s essentially a double loin chop. The cut may have originated in Yorkshire but ours are Welsh through and through, so they’re beautifully sweet and tender. Like any chops, they’re perfect pan fried or grilled, and they’re also good baked. Sold in packs of 2 (approx. total weight 480g).

  • Leg of lamb


    The classic bone-in roasting leg of lamb joint from one of our local flocks: meaty, succulent and always tender. Our lamb legs come table trimmed, which means we remove the excess fat but leave enough to baste the meat naturally as it roasts. Sold as either a whole (2.2kg; 2.75kg) or half leg (1.2kg), it’s perfect with garlic, rosemary and a spoonful of mint sauce.

  • Lamb noisettes


    Our super-sweet lamb noisettes are cut from the “best end” (neck) of the saddle, with each meaty 100g medallion made up of two tender boneless cutlets. Delicious pan fried or grilled. Or try our sumptuous 750g noisette joint – perfect roasted with a fragrant herb stuffing, and at its very best served pink.

  • Lamb cutlets x 4


    Tender Welsh lamb cutlets have always been a favourite in our family, especially with the children, who called them “chops with handles”. And our boys still love them, even though they’re grown up and working in the shop themselves now. Quick to cook either pan fried or under the grill, they’re also brilliant marinated and sizzled swiftly on the barbecue. Sold in packs of four (approx. total weight 520g).