Lamb Shank
£12.99
Meaty cut from lower leg; slow-cook and tenderise for Nihari. 1 unit is 1kg of lamb.
Many In Stock
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Meaty cut from lower leg; slow-cook and tenderise for Nihari. 1 unit is 1kg of lamb.
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Whole Lamb N...Entire lamb to be cut and packed to your requirements Whole Lamb 13 kg (Gross) Please provide not...
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Stuffed Whol...Stuffed Whole leg of Lamb - Ingredients: Parsley,Garlic, Onion Spices: Cumin, Paprika, all pur...
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Leg of LambGet lamb leg for BBQ, a stew or slow-cook it for a tagine. 1 unit is 1 kg meat taken off a leg of...
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Lamb whole s...Lamb whole shoulder 1.4kg (weight may differ) (uncut) - perfect for roasting - if you'd like to ...
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Lamb ShoulderSlow-roast lamb shoulder until it falls apart at touch of a fork. 1 unit is 1 kg of lamb.
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Lamb Sausage...Our head chef makes tasty bangers and his Merguez is out of this world. 1 unit is 260g - 300g of ...
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Lamb Sausage...Our head chef makes tasty bangers and his Merguez is out of this world. 1 unit is 1 kg of lamb sa...
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Lamb Neck Fi...A tough underrated cut, mutton neck requires a long, slow-cook. 1 unit is 1 Kg of Lamb.
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Lamb Mince u...Made by our head butcher using original, natural ingredients. 1 unit is 1kg of lamb.
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Lamb Mince P...Made by our head butcher using original, natural ingredients. 1 unit is 1kg of lamb.
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Lamb LiverSheep liver is low calorie but packed with essential nutrients. 1 unit is 1 kg of lamb liver. (...
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Lamb KidneyPut sheep kidney in pies or season / grilled as a tasty starter. 1 unit is 1 kg of lamb kidney.
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Lamb Heart (...Stuffed braised sheep heart for a nose-to-tail favourite. 1 unit is 1 kg of lamb heart. Please ...
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Lamb Burgers...Succulent, juicy patties that are packed full of flavour. 1 Unit is 10g of lamb meat.
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Lamb Burger ...Succulent, juicy patties that are packed full of flavour. 1 unit is 4 x 120g of lamb burgers.
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Family Packa...Meaty cut from lower leg; slow-cook and tenderise for Nihari. 1 unit is 5kg of lamb.
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Family Packa...Lamb chops have a fine grain with a similar texture to loin. 1 unit is 5kg of lamb. This will c...
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