Luke, Cheltenham

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...

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

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.

Wonderfully rich meat to slow cook for hours and hours. Massively adaptable, this underrated cut works as well in classic European stews as it does...

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

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

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

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

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

The hogget is the best of both worlds, halfway between the tenderness of lamb and the full bodied flavour of mutton. Beautiful, succulent bone-in m...