Loin Of Lamb

English Lamb Loin for Flavour and Succulence

A real chef's cut, taken from the loin, and neatly rolled and boned to give alternative layers of darkly coloured, flavoursome lamb, and wholesome marbling. This is our succulent lamb at its best, with the impressive sweet taste reflecting the quality of the lush pastures where our flocks mature on diets of wild flowers, herbs, and natural grasses.

The Lamb Loin is taken from just behind the rib on the animal, before trimming and rolling by hand the meat into a roasting joint with layers of ample fat, then tying. Sourced from farms that have been rearing lamb for generations, this is prime English lamb at its best, with the layers of marbling providing flavour and succulence upon cooking.

This is a roasting joint for the top table, with the alternative layers of meat and fat providing melting tenderness and succulence, and making it ideal as a celebration roasting joint. For the best finish, roast long and slow so the sweet meat can tenderise gradually and serve with traditional roast potatoes, homemade Yorkshire puddings, and fresh mint sauce.

Our recipe tips for cooking your loin of lamb

7 results

Based on your filter selection

Breed Dry Aged Serves Weight Farm Price Quantity
Texel 14 Days 6 1 X 1.25Kg (2.8lb) Woodcock Hill Farm
North Yorkshire
£29.95
- +
Herdwick 14 Days 6 1 X 1.25Kg (2.8lb) Height Of Winder, Sedbergh
Cumbria
£29.95
- +
Masham 14 Days 6 1 X 1.25Kg (2.8lb) Woodend Farm, Redmire
North Yorkshire
£29.95
- +
Cheviot 14 Days 6 1 X 1.25Kg (2.8lb) Town Head Farm
North Yorkshire
£29.95
- +
Swaledale 14 Days 6 1 X 1.25Kg (2.8lb) Championship Winner, Carleton,
North Yorkshire
£29.95
- +
Texel 14 Days 6 1 X 1.25Kg (2.8lb) New Laithe Farm
North Yorkshire
£37.95
- +
Ryeland 14 Days 6 1 X 1.25Kg (2.8lb) Millfield Farm
North Yorkshire
£29.95
- +

Please note on breeds

From time to time the exact breed or farm may not be available at the time of despatching your order.
On such occasions we will endeavour to supply you with a suitable alternative.