Halal Lamb Bone-In Cuts - British Chops, Shanks & Rack

Shoulder, shank and rack. The bone slows the cooking and keeps the meat around it moist, which is why a whole lamb shoulder roasts so well and a hind shank braises to the point where it falls off the bone. A French trimmed rack is the quick-roast option: the bones are cleaned and the eye of meat cooks in 20 to 25 minutes at a high heat.

Front chops come from the rib end, so each chop carries a rib bone and a round eye of meat; they are the same cut as a rack, just separated. Back chops and chump chops come from the loin and rump end, with more meat per chop and a T-shaped or single bone. Our front chops can be cut as a whole 7-rib piece, 3 ribs, 2 ribs or single ribs of 85-95g, and the bone-in saddle gives thick or thin Barnsley chops and T-bone chops.

Low and slow, with liquid. Brown the shanks all over, then cook them covered in stock or a spiced gravy at about 160C for two and a half to three hours, until the meat pulls away from the bone. Order the hind shank whole at 360-480g for one shank per person, or as 50-80g osso buco rounds if you want it in a nihari or a stew. The fore shank is a little smaller and cooks the same way.

Yes. The bone-in diced mix parts are cut from mixed lamb cuts on the bone at 10-15g, 25-30g or 50-60g, or as 160-180g chunks, in 500g, 1kg, 2kg or 4kg packs. Shoulder, leg and neck can also be diced on the bone from their own product pages. The 25-30g size is the usual choice for a curry; go smaller for a bhuna or a dry dish, larger for a slow-cooked salan.

Each cut is vacuum-sealed and packed in a Woolcool insulated box with ice gel packs that hold 0-4C for up to 72 hours. Nationwide orders travel with DPD, which delivers Tuesday to Saturday: an order is dispatched the next working day and arrives the day after. Delivery is 6.99 under 75 pounds and free from 75 pounds, with a 25 pound minimum order. Once it arrives, lamb keeps up to 6 days in the fridge, or up to 12 months in the freezer if you freeze it on the day.