Halal Lamb Boneless Cuts - British Leg, Shoulder & Neck Fillet

Boneless leg for a lean, even roast, and boneless shoulder for a richer one. Order the boneless leg whole and roast it at 180C for about 25 minutes per 500g for pink meat, then rest it for 15 minutes. The rolled saddle is the smart-looking option at 1kg, and the boneless shoulder is the one to cook slowly for three hours until it pulls apart.

Slow cooking and kebabs. Neck fillet is a long, well-marbled muscle that stays moist through a two-hour braise, which makes it the classic cut for a lamb curry, a tagine or a stew. Cut into 25-30g dice it is also excellent threaded on skewers and grilled. Our neck fillet comes whole, as 150-180g steaks, or diced at 10-15g, 25-30g or 50-60g, in 500g to 4kg packs.

Yes, on almost every cut. The boneless mix parts come as 10-15g, 25-30g or 50-60g dice, 160-180g chunks, 20-30g or 50-60g strips, or minced. Leg and shoulder offer the same dice and strip sizes plus 1cm galbi slices. Strips at 20-30g suit a stir fry or a karahi; 50-60g dice is the size for a slow-cooked curry where the pieces need to hold together.

The cannon is the eye of the loin with the bone and fat removed: a small, tender, boneless log that cooks like a fillet. Sear it for six to eight minutes, rest it and slice it into rounds. Our boneless lamb cannon comes as a whole loin of 300-335g, a half loin of 140-160g, or diced and hand-minced, in 500g to 4kg packs. Its neighbour, the boneless rump, is a slightly larger cut with the same quick-cook character.

Up to 6 days in the fridge in its vacuum seal, or up to 12 months in the freezer if you freeze it on the day it arrives; the seal is freezer-safe so there is no need to rewrap. Orders travel with DPD in a Woolcool insulated box with ice gel packs that hold 0-4C for up to 72 hours. DPD delivers Tuesday to Saturday: dispatched the next working day, delivered the day after.