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Lamb

A Guide to Lamb Cuts

Lamb farming is an age old tradition in Ireland. Thanks to the mild Irish weather, lamb spends most of the year outside and therefore is primarily fed off grass with little cereal supplementation, making it almost organic.

Lamb is high in essential minerals, proteins and vitamins necessary for good health. It is extremely rich in Vitamin B12 and Vitamin D, very rich in Zinc, high in CLA’s and rich in desirable Omega-3 fatty acids. All in all, lamb is a perfect meal choice for all the family.


Lamb neck
Excellent for stewing, braising and soups. Delicious cooked with dried beans and lots of vegetables and herbs for really substantial and economical meals.


Lamb shoulder
Full forequarter of lamb, boned and rolled for easy carving. Cut into steaks for braising.


Gigot
Ideal for braising. Very good flavour. New season lamb can be marinated and then grilled or barbecued.


Shank of Lamb
Allow one per person. Delicious as a long slow braise. Excellent flavour.


Minced Lamb
Minced Lamb offers lots of potential from lamb burgers and meatball to mince kebabs. Adapts well to flavourings and spices etc. Minced lamb should not contain more than approx. 12% fat.

 

Fairend
Roast in the piece with herbs, garlic and honey or cut into cutlets for a meal in minutes. The eye fillet can also be removed and cooked in the piece Ideal for barbecuing. Marinate in olive oil and balsamic vinegar or cut into medallions and panfry for a special meal.

 

Loin
Cut into loin chops. A double loin (saddle) boned and rolled for roasting, could also be stuffed. Boned and rolled loin can be cut into noisettes.

 

Butterfly Leg of lamb
This is a very popular cut. The leg is completely boned, well trimmed and flattened out so you have even thickness, ideal for roasting or barbecuing.

 

Lamb Stirfry & Kebabs
Also cut from the leg, stir-fry/saute strips, or cubes for kebabs.