At some points in the year our shops will have Lamb from our Farm at Ecton, at other points we source locally from Farms and suppliers who provide us with carcasses of grass-fed lamb reared outdoors on pasture. Dry-aged by us for up to 14 days.

Barnsley Chops

A double lamb chop for a heartier appetite.

Diced Lamb Shoulder

Rich, boneless lamb shoulder for stewing.

Lamb Breast

The whole breast or belly, bone-in.

Rolled Lamb Leg

A tunnel-boned and rolled leg of lamb for the perfect roast.

Rolled Lamb Shoulder

Boned and rolled, ideal for slow or pot roasting.

Rack of Lamb

An all-time favourite that never ceases to impress, especially when French trimmed – Just ask.

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