SCOTCH TEXEL X LAMB
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SCOTCH TEXEL X LAMB |
| Leg |
| On the bone or boned and rolled for ease of carving |
| Shoulder |
| Little more fat than the leg but loads more flavour, boned and rolled for ease of carving |
| Shank |
| Cut fresh from our lamb legs, great value product, available plain or minted |
| Loin Chops |
| Cut from the centre of the lamb loin, similar to a T-Bone Steak |
| Gigot |
| 8oz steaks from the middle leg of lamb, boneless, available plain or minted |
| Diced |
| Hand cubed cuts from boneless leg of lamb |
| Cutlets |
| French trimmed as single cutlets or in racs of four |
| Minced |
| Boneless shoulder meat minced just once |
| Croquets |
| Minced lamb, rolled into sausage shape (no skin) minted and coated in celery and chopped red / green peppers |
| Rump |
| Boneless individual rump of lamb, best roasted in the oven |