If you are interested in buying some lamb, please contact us (price depending on quantity). 

Lamb is generally split into six main joints in England, all lamb cuts can be roasted and barbecued, for more detail see below. Leaving the bones in the meat for cooking adds flavour and help the bigger joints cook and keep moist.

Some ideas for cooking lamb: 


The neck cut is best slow cooked as its generally tougher meat than other cuts. A traditional Estonian soup with vegetables and barley is ideal, or it can be slow cooked in a stew, I have included a traditional farmers dish called a Lancashire Hotpot, in the recipes.


A shoulder of lamb makes a very good roasting joint, see recipes, or the meat can be removed and used for Saslokk or minced. But in Estonia other mince is quite cheap and I think it will be better used in Saslokk.


The breast is a fatty piece of meat, but tastes unbelievably good if stewed slowly, or it can be rolled and stuffed with a breadcrumbs and herbs and slow roasted.


This I think is one of the most exciting joints; it is divided easily into chops, which can be marinated for the barbecue or just cooked on their own. It also creates a crown roast which is very impressive for dinner parties or a guard of honour which is equally impressive.


The Chump can be left attached to the leg for a big roasting joint or can be cut into steaks for barbecueing. They are usually quite lean and they have lots of meat. The ideal barbecue joint.


The leg makes the most perfect roasting joint and also when cut into steaks is great on the barbecue. A leg of lamb can get dry if cooked for too long and this is a good roast for cooking quickly as the meat is already tender and does not benefit as much from slow cooking. The leg can also be cooked whole on the barbecue if butterflied and marinated (deboned and cut out flat until the meat is roughly the same thickness throughout). The leg can also be boned and cut up for Saslokk.