Tender, Juicy Cutlet of Prime Lamb
A British favourite, cut from the rib to give a generous portion of the loin on the bone, before being French trimmed for presentation. As such they’re ideal for personal treats or dinner parties with cutlets lending themselves to roasting on a high heat for juicy succulence, while the impressive flavour reflects the quality of the lush pastures where our flocks mature to their natural potential.
Taken from the same part of the animal as the rib rack, these cutlets are cut into individual portions with the bone left in for flavour and presentation. The loin is considered the most prized part of the lamb for the butcher, with the meat here very flavoursome and tender. Matured to concentrate the flavour, these cutlets are sourced from small traditional farms to promise only the best quality.
A regular on restaurant menus, Lamb Cutlets are a fantastic dinner party cut with the trimmed bone making for very presentable individual portions of flavoursome lamb. To cook, roast on a high heat until you get a rich, golden finish, and serve with buttery mashed potato and a rich redcurrant and port sauce.
|Our recipe tips for cooking your lamb cutlet|