Scottish Lamb

Our Highland lamb is grass fed and naturally reared to provide meat which is tender and full of flavour. Lamb is generally sourced from the North East of Scotland and hand selected to strict weight specifications. It is then hung on the bone for a minimum of 5 days before being butchered into required cuts.

Know your lamb cuts:

Click on the different cuts on the right to view more information

Neck_Loin

This part of the lamb can be prepared in different ways, the two most popular are as thick slices, often known as the Scrag End. Alternatively it can be made into a fillet by removing the muscle from the bone. Best enjoyed as a slow cooked stew or braised.

Shoulder

The shoulder of Lamb is a working muscle, supporting the animal in a similar way to that of the Brisket on a cattle beast. However because Lamb tends to be more tender across the carcass it doesn’t necessarily need to be cooked in the same way. Regularly used as a roasting joint the butchers will often bone and roll the shoulder, however it can also be cut into chops.

Rack

The rack consists of the first 8 ribs of the animal and is often known as the Best End. This cut of the lamb is very tender and can be enjoyed in a number of ways. It can be cut in a variety of ways including ‘French Trimmed’ which describes the trim when the fat between the bones is removed. Alternatively two racks could be served trimmed and tied together to create a ‘Crown of Lamb.'

Saddle_Loin

This section of the lamb is capable of producing a wide variety of cuts. The most popular being the Loin Chop or the Barnsley Chop (both sides of the animal). If you prefer the meat off the bone the loin can be cut to produce the Noisettes as individual cuts or the Cannon as a whole piece. The individual cuts are extremely tender and can be grilled or pan fried. The loin as a whole muscle is a great choice for a roast.

Chump

The Chump can be found at the rear of the Lamb where the leg meets the loin. This muscle can be cut in such a way to produce the Chump Chops and the Chump Steaks, these are both perfect for grilling. As another option the whole Chump Joint can be slowly baked in the oven.

Leg

The leg of Lamb is a very popular cut and can be enjoyed in a number of ways. The butchers will generally bone out the leg which can then be used for roasting. This cut is particularly versatile however and can be cut into strips, cubes or even butterflied all of which are best enjoyed having been grilled or pan fried.

Shank

Taken from the lower leg this muscle is fairly hard working and for that reason needs to be slow cooked. This can be cut with the bone in or out and once cooked the meat is succulent and full of flavour.

Lamb Neck Fillet

Greek Style Lamb

Lamb Shoulder

Lamb Diced

Lamb Mince

Lamb Burger

Rack of Lamb

Lamb Cutlets

Lamb Barnsley Chops

Lamb Noisette

Lamb Saddle Boned and Rolled

Lamb T-Bone Chop

Lamb Valentine

Lamb Chump Chop

Lamb Leg Bone In

Lamb Leg Carvery Style

Lamb Leg Bonless

Lamb Gigot Chop

Lamb Shank

  • Our Meat

    Bacon

    Dry-Cured and thick cut

    Find Out More
  • Where we Started

    My first love was always farming, but at the age of twelve my dad suggested butchery, so I started as a Saturday boy in a local Perth shop.
    Find Out More
  • Our Shops

    Opening Times Mon - Fri 7am - 5pm, Sat 7am - 4:30pm

    • Perth Shop Manager: Bruce

      Telephone: 01738 626376

    • Auchterarder Shop Manager: Paul

      Telephone: 01764 664888

    Find Us