Lamb

Cubed shoulder and leg for casseroles, tagines, and curries. Turns tender and rich with slow cooking.

Tender cutlets with a sweet, grassy flavour. Best seared fast in a hot pan with rosemary and garlic.

Thick, meaty chops from the rump end. More flesh, deeper flavour — brilliant on the griddle.

Thick-cut leg steaks with a firm, clean bite. Griddle or pan-fry — ready in minutes.

Silky smooth offal with a delicate, mineral flavour. Flash-fry until just pink — overcook it and you lose it.

Bony, gelatinous, and deeply flavoured. Braise slowly until the meat falls from the bone into rich, sticky juices.

A forgiving joint that gets better the longer you cook it. Sweet, rich meat that pulls apart.

Economical chops with bags of flavour. Perfect for a quick midweek supper or barbecue.

The centrepiece roast. Roast on the bone for maximum flavour, carve at the table.