Lamb Keftas Balls 1pc ±170g
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A mixture of minced lamb and beef with Moroccan spices, red onion and fresh parsley. To be browned in a pan or baked in the oven for 15 minutes at 180°. see less
Chops 1pc ±140g
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This is the back part of the lamb ribs, just before the leg. The bone does not protrude like on the chop, there is more meat and it is more tender. see less
Chopped Lamb
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A real English lamb chop. A delicious alternative to minced beef for classics such as the mince pie, or for inspiration in keftas, dumplings and other delicacies! see less
Basses côtes d'agneau marinées
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Marinées au romarin et à l'huile d'olive see less
Lamb shoulder boneless and defatted
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From one of the best parts of the lamb, here in a boned and defatted version, ideal for simmered dishes, this piece will hold up well to long, slow cooking. A quality meat, slightly marbled but not too fatty. see less
Leg of lamb (Butterflied leg)
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Completely boned and opened flat, marinated in rosemary, lemon zest, garlic and olive oil. Ideal for the bbq & oven, much quicker as it is flat. see less
Leg of Lamb without bone (Easy Carve Leg)
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The most important part of the lamb, certainly the most tender, is ideal for the oven, but not only, in this boneless and re-sliced version. You will be able to cut it up more easily, and get off the beaten track with an innovative recipe! see less
Lamb shoulder roast 1pc
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The shoulder of lamb is generally less coveted than the leg of lamb: And that is a mistake! It is one of the most tender parts of the animal. You can enjoy it in long, low temperature or simmered dishes! A very nice alternative to the leg of lamb. see less