Design Your Lamb In 3 Easy Steps

Follow the steps to choose the best cuts from either the Whole or Half Lamb below and our artisan butchers will go to work handcrafting your order.

Step 1 - CHOOSE

OR

Step 2 - SELECT SIDE & SECTION TO VIEW OPTIONS

Lamb Cuts Image

Side Two

Lamb Cuts Image
Forequarter Cuts Middle Cuts Leg Cuts Forequarter Cuts Middle Cuts Leg Cuts

Side One

Your Order Summary

Forequarter Cuts Side One Side Two

Standing Rib Roast

Fore Loin Roast

Middle Cuts

Gourmet Rack, Loin Fillet & Tenderloin

Gourmet Rack Cap On & Loin Roast Noisette

Leg Cuts

Champagne Leg, Mini Roast & Rump

Butterfly Leg, Hind Shank & Rump

Step 3 - SELECT OPTION OR,
SELECT CUTS FOR MORE DETAIL

Leg Cuts

(Side One)
Champagne Leg, Mini Roast & Rump
 Butterfly Leg, Hind Shank & Rump

Middle Cuts

(Side One)
Gourmet Rack, Loin Fillet & Tenderloin
Gourmet Rack Cap On & Loin Roast Noisette

Forequarter Cuts

(Side One)
 Standing Rib Roast
Fore Loin Roast

Step 3 - SELECT OPTION OR,
SELECT CUTS FOR MORE DETAIL

Leg Cuts

(Side One)
Champagne Leg, Mini Roast & Rump
 Butterfly Leg, Hind Shank & Rump

Middle Cuts

(Side One)
Gourmet Rack, Loin Fillet & Tenderloin
Gourmet Rack Cap On & Loin Roast Noisette

Forequarter Cuts

(Side One)
 Standing Rib Roast
Fore Loin Roast

Leg Cuts

(Side Two)
Champagne Leg, Mini Roast & Rump
 Butterfly Leg, Hind Shank & Rump

Middle Cuts

(Side Two)
Gourmet Rack, Loin Fillet & Tenderloin
Gourmet Rack Cap On & Loin Roast Noisette

Forequarter Cuts

(Side Two)
 Standing Rib Roast
Fore Loin Roast

Leg Cuts - Option 1

Champagne Leg
Champagne Leg

From the full bone in leg, the topside muscle and femur bone are removed, the leg is string tied to create a carve friendly joint weighing close to 1.4 kilo, ideal roasted on the BBQ.

Mini Roast
Mini Roast

This boneless topside roast is seamed from the bone in leg. Weighing 550grams the Mini Roast displays modest marbling and is best seared and roasted on the BBQ before carving.

Rump
Rump

From the bone in leg, the rump eye muscle is separated from the external fat cap. Weighing 170grams modest marbling ensures this cut has huge flavour when seared and roasted on the BBQ.

Serves 4 - 6 people

Serves 2 people

Serve 1 person

Leg Cuts - Option 2

Butterfly Leg
Butterfly Leg

From the bone in leg, the shank, rump and leg bones are removed leaving a fully boneless leg shaped like a butterfly. Weighing 1.4 kilo this cut is perfect when roasted on the BBQ.

Hind Shank
Hind Shank

Removed from the bone in leg. The shank muscle is clustered around the shank bone. Weighing close to 420grams the shank is full of flavour when roasted on the BBQ.

Rump
Rump

From the bone in leg, the rump eye muscle is separated from the external fat cap. Weighing 170grams modest marbling ensures this cut has huge flavour when seared and roasted on the BBQ.

Serves 4 – 6 people

Serves 1 person

Serve 1 person

Middle Cuts - Option 1

Gourmet Rack
Gourmet Rack

From the 8 rib rack the chine bone, fat cap, and intercostal meat is removed. Weighing 380grams this cut is considered ‘lamb caviar’ when seared and BBQ roasted.

Loin Fillet
Loin Fillets

From the bone in loin, the lean loin fillet muscle is removed and trimmed. Weighing 200grams this cut requires a short grill time when seared on the BBQ.

Tenderloin
Tenderloin

The delicate and tender eye fillet is removed from the bone loin. Weighing 80grams the Tenderloin requires a very short sear time on the BBQ.

Serves 2 people

Serves 1 person

Serve 1 person (just)

Middle Cuts - Option 2

Gourmet Rack Cap On
Gourmet Rack Cap On

From the 8 rib rack, the cap is retained, but chine, and intercostal meat is removed. Weighing 380grams the cap on rack is considered ‘lamb caviar’ when roasted on the BBQ.

Noisette
Loin Roast Noisette

From the bone in loin, the Loin Fillet and Tenderloin are wrapped, and string tied to form a small roast. Weighing 430grams the Noisette is full of flavour when roasted on the BBQ.

Serves 2 people

Serves 2 people

Forequarter Cuts - Option 1

Standing Rib Roast
Standing Rib Roast

From the shoulder with shank removed, includes the flavoursome rib eye muscle with 4 ribs included. Weighing 1kilo this cut is rolled and string tied to make the perfect BBQ roast.

Serves 4 people

Forequarter Cuts - Option 2

Fore Loin Roast
Fore Loin Roast

From the shoulder with shank removed, includes the flavoursome rib eye muscle but without ribs. Weighing 850grams this cut is rolled and string tied to make the perfect BBQ roast.

Serves 3 – 4 people