Lamb

A British favourite, and such a brilliant mid week dinner. Cut from the loin, these chops are tender and packed with flavour. Sear, and then transf...

With disputed origins (Yorkshire or the Cotswolds…?), this double lamb chop - cut from the saddle with bone still in - is juicy and delicious. Work...

Product: Organic lamb fat  Rich with a slightly sweet flavour, this lamb fat's velvety texture is ideal for roasting crispy potatoes. This n...

Versatile, forgiving deliciousness. Big, bold flavours on account of the marbled fat and the bone. Deeply satisfying whether slow roast or barbecue...

French trimmed for a proper show off feast. Sear, then stick in the oven (but not for too long).More about Rachael & Jonny.

Individual portions from the end of the rack. Exquisitely soft meat, best served pink.More about Rachael & Jonny.

Beautiful, succulent bone-in meat. Roast it, barbecue it or do it low n' slow. Just fabulous. More about Rachael & Jonny.