Lambs in lush autumn grass

The range

Lamb

British lamb, cut and packed for export.

Our lamb is British, bought at livestock markets across the country and processed under Halal Monitoring Committee (HMC) certification.

We supply legs, saddles, loins, breasts, trunks, fronts and shoulders, wrapped, boxed or vacuum-packed to suit your kitchen or counter.

Send an export enquiryOur halal assurance

The board

Lamb: 8 cuts

Trade prices on application. Select a line for its packing.

  1. 01Lamb leg, bone-inBone-inVacuum-packed
    Two bone-in lamb legs, each with the HMC stamp

    Each bone-in lamb leg is vacuum-packed and boxed.

  2. 02Lamb paired legsBone-inOver-wrapped
    A pair of lamb legs, still joined, with HMC stamps

    Over-wrapped, then packed in a meat container and weighed together, or weighed and labelled individually.

  3. 03Lamb saddleBone-inBoxed
    A whole lamb saddle, fat side up

    Wrapped, then boxed.

  4. 04Lamb loin, half saddleBone-inBoxed
    A lamb loin, half saddle, bone-in

    Each loin is over-wrapped, then boxed.

  5. 05Full lamb breastBone-inBoxed
    Two full lamb breasts

    Over-wrapped and boxed.

  6. 06Lamb trunksBone-inWrapped
    A lamb trunk, bone-in

    Wrapped, then packed in a meat container with other parts and weighed together, or weighed and labelled individually.

  7. 07Lamb frontsBone-inOver-wrapped
    A lamb front, tied

    Over-wrapped, then packed in a meat container with other parts and weighed together, or weighed and labelled individually.

  8. 08Lamb shoulderBone-inBoxed
    Two bone-in lamb shoulders

    Each shoulder is over-wrapped, then boxed.

Lamb cuts: a lamb in side view divided into the leg, loin, best end of neck, shoulder, neck, breast, foreshank and hindshankLegLoinBest endof neckShoulderNeckBreastForeshankHindshank
Lamb cuts. Choose a cut to see where it comes from. Cuts as shown on the Simply Beef & Lamb chart from AHDB.
Flock grazing on autumn pastureLamb carcasses in the chillerA French-trimmed rack of lamb on the block

Export

Buying for your market?

  1. 1

    Send an export enquiry

    Tell us your market, what you buy and roughly how much.

  2. 2

    Talk to our export team

    We confirm what your market requires and talk through your needs.

  3. 3

    Specification and prices

    Agree your cuts, packing and documents, then place your first order.

Start an export enquiryor call +44 1286 676102
Lamb carcasses in the chiller