Lamb is an iconic aspect of the Easter tradition but how to cook it to perfection?

Lamb’s shoulder: full of flavour it’s a good choice for stew and slow roast. To maximise the flavour, cook lamb shoulder on the bone!

Lamb chop: incredibly delicious and tender. Best served pink, they are amazing roasted and served with crushed potatoes or served lollipop style!

Loin chop: T-bone steaks cut from the waist of the lamb. Great for grilling or barbecuing, they are delicious if marinated in paprika and mint and served with hummus.

Rump: lean, tender and full of flavour (make sure you don’t over cook it as it will become tough). It is delicious pan-fried whole, finished in the oven for a few minutes and sliced to reveal the pink centre.

Leg: good, strong flavour, it is great roasted whole on the bone or boned and barbecued (just do not overcook it!). Try to rub it all over with a herb oil, some garlic and a little mustard.

Shank: another cut that’s perfect for stews and slow-cooking. Cook with a stout or porter to add depth or go Moroccan with a Tagine.

Neck: It can be cooked slowly on a low heat (and served with mash) or cooked quickly over a high heat until pink. It works well as a stew or curry and it’ s great to make kebab too.

If you have any doubts, feel free to ask for advice from any of our staff at the butchery, they will help you cook to impress!