Boneless Lamb Leg

A lean and versatile cut from the hindquarter of the lamb. This cut has the bone removed, making it the most versatile cuts of lamb for any occasion. It’s perfect for slow-roasting in the oven or slow-cooker.

Storage: Keep frozen (-20°C).

Boneless Lamb Oyster Cut Shoulder

The oyster cut is a small muscle with an oval shape that can be found close to the shoulder blade of a lamb. This cut provides spectacular flavour with the right amount of fat, making it a desirable cut of lamb to cook.

Storage: Keep frozen (-20°C).