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Who doesn't love a lamb shank? This shoulder shank is ideal for braising or slow-cook preparations.Perfectly braised, the world is your oyster when you pair flavours with these hearty shanks - Indian, Moroccan, Greek..why stop there.

A very meaty and full of flavour New Zealand lamb chop. Don't overlook these chops if you want to marinade too - they will absorb a wicked amount of flavour to give you the perfect dish.

A succulent and versatile centre-piece for your dinner table! This delightful champagne leg has the shank still in, but the rest of the leg has been boned and rolled. Get the benefit of full flavour New Zealand lamb with this popular cut.Perfect for a Sunday roast, hosting and entertaining.

Go all out for your next Sunday roast, with these perfectly trimmed and tied boneless Lamb Shoulder roast.

Lamb rump comes from the hindquarters of lambs, prized for its tender meat and robust flavour. We love lamb rump for its versatility in cooking—perfect for grilling, roasting, or pan-searing to perfection, making it a favourite for both everyday meals and special occasions.Best served medium rare.

The lamb noisette is cut from the eye muscle of the lamb’s loin. Beautifully tender and full of flavour, this lamb cut is quick to cook.

This Lamb mini roast is a cut from the leg of the lamb, known for its lean and tender meat. Ideal for smaller gatherings or when you want a quick roast, it cooks evenly and retains its natural flavours.Perfect for any meal, this lamb mini roast brings a touch of luxury to your dinner table.

A French rack of lamb comes from the ribs of a lamb. It’s termed ‘frenched’ meaning it has had excess meat, fat and cartilage trimmed from the bones of the rack, exposing the rib bones. This makes for a clean and attractive looking piece of meat - the perfect centrepiece for hosting.Each rack ...

Loin chops are cut from the middle of the lamb, making for a tender and tasty choice of cut. These chops are quick to cook and perfect for grilling or pan-searing.

The standing rib roast is an impressive juicy and tender cut. The bone is left in, giving you extra flavour when cooked. Cut from the shoulder, with 4 ribs French and then tied between each rib to make a neat roast.Marinate or season then roast to perfection. An easy cut fun of flavour, with minimal effort required to cook.Perfect for the whole family to enjoy, entertaining or special occasions