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…
This cut is perfect for stewing and braising, and extra special when it is slow roasted.
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’.
We cut the loin into individual chops or for grilling or barbecuing.
We cut the chump into chops for grilling or frying, or leave it whole for roasting.
We leave the leg whole for roasting or take it off the bone and butterfly for barbecuing.
We cut the breast off the bone and roll it with our home made stuffing to make a roasting joint.
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…