Lamb

Our lamb is sourced from the Essex/Suffolk border by the Rare Breed Meat Co. Howard Blackwell and his son George are 4th generation farmers and ensure the high welfare of their free roaming lamb which creates the tastiest meat. 

From the simplicity of delicate lamb cutlets to the larger roating joints like leg and shoulder, our lamb is fresh, tender and full of flavour.

Our friendly and experienced butchers would be happy to guide you to your perfect lamb cut and prepare it to your preference.

Lamb

Neck

Fantasic for slow roasting, or dicing into a long wet cook like a curry or stew. Plenty of flavour and great tasting fat.

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Neck

Shoulder

A classic, richly flavoured long slow roast that can also take bold flavours from a rub or marinade.

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Shoulder

Rack

Rack of lamb needs only a short cooking time and is best served pink inside. Its tenderness and subtle flavour are second to none.

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Rack

Breast

Rolled and roasted, or cut into riblets, the succulent fat and strong flavours of lamb breast make it excellent for slow cooking.

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Breast

Chops

Grilled, fried or roasted, lamb chops are a family favourite. Cooking them on the bone gives succulence, flavour and tenderness.

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Chops

Leg

The classic Sunday Roast. Lean muscle with a strong flavour that requires careful cooking to be slightly pink in the middle.

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Leg

Shank

The finest of stewing pieces. Bone in, plenty of flavour and great texture mean the shank packs a punch when stewed or slowly roasted.

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Shank
Lamb
Neck Neck Neck Neck Neck Neck Neck

WHAT MAKES IT SPECIAL

As hardy mountain animals, the native Welsh Mountain breed of sheep are allowed to grow and develop naturally on the hills, so that Cambrian Mountains Lamb matures slowly for deep flavour and a succulent texture. The long summer grazing produces just the right balance of tasty meat and minimal fat, which also improves the final texture of the lean meat. Cambrian Mountains Lamb is supremely versatile, whether simply roasted or as an ingredient in more complex dishes. We love it!