These crumbed lamb cutlets are delicate, tender and very juicy. Perfect with mash potato and fresh greens.

  • Ingredients
  • 4 x French trimmed Yorkshire reared lamb cutlets (Can be purchased here from
  • 2 Teaspoons olive oil
  • 2 x Eggs
  • Dried breadcrumbs, for coating
  • 40g Butter
  • Salt and pepper

Cooking Instructions


  1. In a medium bowl, beat the egg with the oil.
  2. Dip in the cutlets in the egg mixture, then coat them with the breadcrumbs.
  3. Melt the butter in a heavy based frying pan.
  4. Add the cutlets and fry over a medium-high heat for 5-7minutes, turning once.
  5. Season with salt and pepper

Source: Our Collection – Farmison

Please Note: Whilst all our recipes are developed, tried and tested by our Executive Chef, variances in native and rare breed animals can differ immensely, therefore cooking times are a guide only. Please ensure all products are cooked through and hot before serving.