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Lamb & Goat Explanation

Lambs (Sheep) & Goats Explanation

We use only female lambs and they are usually the Texel variety know for its great meat yeild and eating qualities, these are sourced from either Derbyshire or even Wales! There a miriad of differents cuts used for different occasions all you have to do is choose the one best suited for you!

1) Scrag End

The cheaper end of the lamb. Used on the bone for stewing, after slow-cooking you are left with a very sweet meat as it falls away from the bone - excellent for hot-pots and similar dishes.

2) Middle Neck

Traditionally chopped through and used in braising dishes. More often now, removed from the bone you are left with a middle neck fillet - a very tender, beautiful piece of meat bursting with flavour and excellent fat content through it.

3) Shoulder

Shoulder is, in my opinion, the tenderest roast, but something of a challenge to carve - but worth it for the incredible flavour depth. Also makes an excellent dice due to the fat content and flavour.

4) Best end

Used for a cannon of lamb - just the eye of the meat... the lamb equivalent of a fillet of beef. Traditionally the best end the source for the classic rack of lamb - French-trimmed, or for something extra-special, a crown of lamb. We also sell 4-Bone Lamb Racks as individual portions

5) Loin

The source of many things - lamb chops, noisettes, a loin eye, saddle of lamb

6) Chump

Traditionally a bone-in chump chop, but these days is more often a "rump of lamb" - a nice solid portion piece of meat, which is roasted or pan-fried and sliced through for serving.

7) Leg

The classic traditional roasting joint, either on the bone - for maximum flavour, or boned and rolled as an excellent boneless roast. We can remove the inside bones and just leave the shank bone attached for presentation, creating an Easy-Carve Roast. Sliced straight through the Leg with the bone in, we make Gigot Steaks , a tasty alternative to Beef Steaks. Leg also makes excellent meat for dicing.

8) Breast

Traditionally would be boned, stuffed, rolled and roasted or simply roasted on the bone. These days, however, most of this cut ends up in the kebab trade.

The difference lamb, hogit & mutton.

The strict definitions for lamb, hogget and mutton vary considerably between countries. Generally speaking,

Lamb - a young sheep under 12 months of age which does not have any permanent incisor teeth in wear. In many eastern countries there is a looser use of the term which may include hoggets. Also the meat of younger sheep.

Hogget or Hogg - a young sheep or maiden ewe having no more than two permanent incisors in wear

Mutton - a female (ewe) or castrated male (wether) sheep having more than two permanent incisors in wear or a sheep over two year old.

The younger the lamb is, the smaller the lamb will be, however, the meat will be more tender. Sheep mutton has a less tender flesh. In general, the darker the colour, the older the animal. Baby lamb meat will be pale pink, while regular lamb is pinkish-red.