Lamb

Juicy, flavour packed organic lamb burgers seasoned with rosemary, garlic, and mint. Perfect for barbecuing. Serve with a dollop of yoghurt and fre...

Coarse ground lamb mince. Highly versatile and packed with flavour, takes well to spice and popular in Middle Eastern recipes.More about Luke.

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

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

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

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...

Ready for stews. Sear it to seal, and then chuck in your slow cooker for a fabulous stew when you got home from a long day. More about Luke.

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

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

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

A classic roasting joint. Ideal for Sunday lunch. Consider cooking Roman style with anchovies, but mainly don’t overcook it.More about Luke.

Beautiful, succulent meat. Roast it, barbecue it or do it low n' slow. Just fabulous.  More about Luke.

Cut from the rump, cooking this succulent steak is fabulous easy – and the taste is easily fabulous. More about Luke.