Unlike beef which is taken from a mature animal, lamb comes from animals under a year old usually about 6 – 7 months resulting in tender meat and smaller cuts. The following products are normally available:

Leg – A prime cut with little fat which is excellent for roasting as a joint. Often cut into lamb steaks and suitable for barbequing.

Chump – A boneless tender steak for grilling or barbequing.

Loin/ Rack of Lamb – This is the most tender part of the lamb. This cut provides loin chops, medallions, noisettes and crown of lamb.

Shoulder – Often sold as two separate joints, Blade and Knuckle. Both suitable for slow roasting. An Arrow Farm speciality is the boned and prepared cushion of lamb with minted marinade. Shoulder meat may be trimmed of fat, sold as cubes suitable for curries, kebabs, or casseroles.

Kneck/ Scrag – bone left in, slow roasted suitable for casseroles.

Breast – this is one of the cheapest but sweetest cuts, can be roasted on the bone. Alternatively can be boned, stuffed and rolled for a midweek joint.

Lamb Shank – A popular cut, braised or baked for tenderness and flavour.