Cuts of Lamb - Millins of Tiptree

Millins of Tiptree | Traditional Family Butchers
Millins of Tiptree | Traditional Family Butchers

The Traditional Cuts

Here are the traditional cuts of lamb. Please ask our butchers for more advice on cooking tips and different cuts of meat, we are always happy to answer any questions…

SHOULDER
This cut is perfect for stewing and braising, and extra special when it is slow roasted.

RACK
We cut the rack into chops for frying, grilling or barbecuing, or leave them joined together for roasting. This is known as a ‘rack of lamb’.

LOIN
We cut the loin into individual chops or for grilling or barbecuing.

CHUMP
We cut the chump into chops for grilling or frying, or leave it whole for roasting.

LEG
We leave the leg whole for roasting or take it off the bone and butterfly for barbecuing.

BREAST
We cut the breast off the bone and roll it with our home-made stuffing to make a roasting joint.

Millins of Tiptree | Traditional Family Butchers

One of our Favourite Lamb Recipes

Millins Slow Roast Lamb

Take some lamb neck fillet, dice into large chunks and slow roast sealed in foil (leave plenty of room inside your foil parcel!) with some chopped garlic and the juice and zest of 2 or 3 lemons for around 3 hours at a low temperature.

Great with a Greek salad, some mint yoghurt and flat bread…

Millins of Tiptree | Traditional Family Butchers
Cuts of Beef
Millins of Tiptree | Traditional Family Butchers
Cuts of Pork
Millins of Tiptree | Traditional Family Butchers
Cuts of Lamb
Millins of Tiptree | Traditional Family Butchers
Cuts of Chicken

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