(Neck on the bone) – the ultimate for lamb stews, with or without bone. Slightly marbled which keeps it tender and succulent when cooked for a long time (2hrs+).

Very good to slow roast, sweeter than the leg
(Damian’s favourite).
Put in the oven low at 140°C and forget about it.
Cooked when the whole house smells of it.

To roast whole or single chops, also used for a crown of lamb – Rodney’s favourite, he could eat a whole one or two!

A delicious cut of lamb, excellent to roast slowly or stew. Very rich in flavour, when cooked will fall off the bone.

A fatter cut of lamb, must be roasted slowly for a long time
(2-3hrs) to render the fat away, can also be stuffed.

A meatier chop, also good to fry, grill or roast.

Fillet End – a lean cut of lamb can be griddled, fried or grilled. A good cut to be eaten rare or pink.

Leg of Lamb – the traditional roast. Perfect for roasting and served slightly pink.

Lamb Leg Steak - the largest and most lean of all lamb chops, good to griddle, fry and roast.

The Lamb Shank – a delicious cut of lamb, excellent to slowly roast or stew. Very rich in flavour, when cooked will fall off the bone.