The Banjo Cut Shoulder is named due to its oval shape after removal of the scapular and ribs from the square cut shoulder. The shoulder has more flavour and is easier to cook than lamb leg. Virtually foolproof, minimal effort, and incredible meat that is so tender that you won’t need a knife to carve it. The Banjo is equally at home in the slow cooker, a low oven, smoker or BBQ.

Diced Lamb generally comes from the shoulder, a working muscle which makes it a less tender but a very flavourful part of the lamb. A perfect cut therefore for slow moist cooking methods, just add your favourite seasonal vegetables and herbs for a hearty, economical meal.

Lamb Stir Fry Strips, like your Diced Lamb, comes from the shoulder. Low in fat, suitable for hard and fast cooking. Simply add a few simple veggies to make a flavoursome, easy, healthy family meal.

Our Lamb Chorizo sausage is a refreshing take on a classic. They are perfect sliced or diced or eaten whole, eaten as tapas or scattered on a pizza, or thrown into a casserole or soup: what you’ll get is a huge hit of spicy, smoky flavour and an excellent textural element to any dish. Made with our tasty Grass Fed lamb shoulder, our lamb chorizo is a winner whichever way you look at it.

Stock up on this beautiful option for autumn and winter. The Foreshanks come from the lower part of the front leg they are some of the hardest working muscles in the body, so they need to cook for a goodly while over a low heat for best results. So lean and tasty they are perfect for braising, stewing, pot roasting or making delicious soups.

Foreshanks- Large

Foreshanks- Small

Cut from the hindquarters, Hindshanks (pictured) are cut from the area of meat and bone that sits above the knee joint and below the leg. One of winter's most loved dishes, lamb shanks fill the house with their delicious aroma as they bubble away 'til they're falling-off-the-bone. Surprisingly easy to prepare, they have a fabulous texture and rich flavour which pairs beautifully with creamy mashed potato and colourful steamed vegetables.

Lamb Osso Buco is Italian for "bone with a hole", a reference to the marrow hole at the center of the cross-cut lamb shin. Slowly simmer with vegetables, white wine, and seasoned stock for a tender taste sensation. Due to its richness and big flavors, Osso Buco goes well with creamy types of side dishes like risotto, creamy polenta, or good old mashed spud!

Lamb Leg Steaks come from the leaner part of the leg, making them flavoursome and tender. They are best grilled, griddled, pan-fried or sauteed. They are also quick, easy and delicious on the BBQ in the summer.

The Butterflied Lamb Leg is merely a leg that has its bone removed and cut in a way that allows a uniform thickness - conviniently reducing cooking time, marinates well and has the benefit of picking up char from the grill. Its robust meaty flavour makes a superb roast in winter and a perfect addition to any summer BBQ.

The Easy Carve Leg is made from the hindquarter and is prepared by removing the bone and surrounding fat before removing the shank. Sear it in the pan before slow cooking to seal in all its juice and flavour. Leave your dinner guests drooling with this family favourite - a visual feast and a flavourful one. Not only is it easier to carve but it is moist, tender and faster cooking.

Packed with protein, our premium lamb leg and shoulder is simply minced and blended with herbs, then formed into generous Lamb Burger Patties to make your life easy! They are gluten free with no artificial colours, flavours or additives.

Lamb Burgers (4 x 175g)

Moroccan Lamb Burgers (4x160g)

The Lamb Rack contains rib bones, backbone and the rib eye muscle. You have the option of roasting the rack whole or separating it into cutlets - either way, it is the most luxurious cut of lamb. The rack is frenched, taking out the hard work and ensuring restaurant style presentation. If you prefer smaller portions, we also have the Frenched Lamb Cutlets.

Frenched Lamb Rack - Small (440g)

We call them lamb riblets! There is no graceful way to eat Lamb Ribs, but it is always worth it! Cut from the breast or belly, it is made up of layers of fat and meat. The meat on the ribs is close to the bone making them full of flavour.