
Halal Lamb Loin Chops 1kg
Loin chops on the bone with a good eye of meat and a rim of fat. Grill them hard and fast, and season simply.

Loin chops on the bone with a good eye of meat and a rim of fat. Grill them hard and fast, and season simply.

Neck cut into rings on the bone, the cut butchers keep for themselves. Slow cook it and it gives more flavour than any leg.

Spiced lamb sausage with harissa and cumin. Grill until the skin blisters and serve with flatbread.

Whole shanks for braising. Two and a half hours in the oven with stock and the meat sits on the bone waiting.

Fatty, cheap and excellent on a barbecue. Salt them well and let the fat crisp before turning.

Freshly minced lamb for kofte, moussaka and kebabs. Coarse enough to hold together on a skewer.

Chops cut thick so they can take real heat without drying. A kilo is roughly eight to ten pieces.

Shoulder is the roasting joint for a crowd. Cook it long and low and it carves with a spoon.

Boneless lamb cubed for curry, tagine and skewers. No bone to work around, no trimming needed.

A leg for roasting whole. Studded with garlic and cooked pink in the middle, it is the centrepiece cut.

Mixed mutton cuts on the bone. Stronger tasting than lamb and better suited to a long curry than a quick roast.

An assortment of bone-in lamb pieces, cut for stews and curries where the bones do half the work.

Kuyruk yagi, rendered in the pan before the meat goes in. A small piece changes how a whole dish tastes.
Get in touch