Our lamb is reared extensively on the lush green pastures of the Forest of Bowland, taking a longer and slower time to finish, but paying off in the eating quality of the meat. The meat is then hung on the bone for 10 days giving it time to mature, before being butchered to suit your requirements here at our on farm butchery. By far the tenderist of all meat.
• Boneless Shoulder of Lamb
A succulent, tender roasting joint, boned & rolled!
• Bowland Full Lamb Pack
2 x Shank end leg joint
2 x Fillet end leg joint
6 x Chump steaks
approx 14 loin chops
approx 14 cutlet chops
4 x Shoulder joints on bone
2 x Middle neck fillet joints
2 x Breast of lamb
2 x neck end of lamb
2 x Kidney
• Bowland Half Lamb Pack
1 x Shank end leg joint
1 x Fillet end leg joint
3 x Chump steaks
approx 7 loin chops
approx 7 cutlet chops
2 x Shoulder joints on bone
1 x Middle neck fillet joint
1 x Breast of lamb
neck end of lamb
1 x Kidney
• Full Leg of Lamb
An excellant roasting joint!
• Lamb Cutlet Chops
Long meaty chops!
• Lamb Leg Steaks
Lean & tender,cut from the fillet end of the leg!
• Lamb Loin Chops
Meaty T bone shaped delicious chops!
• Lamb Mince
Superb for sheperds pie & moussakas!
• Leg of Bowland Lamb Fillet End
Top end of the leg, ideal for roasting!
• Leg of Lamb Shank End
Bottom end of the leg, ideal for roasting!
• Rack of Lamb
The finest cut of lamb, ideal for special occasions!
