A stronger flavoured, higher fat content cut, excellent for roasting, even better slow roasted, the meat falls away from the bone. A Morgan’s favourite!
Essential winter comfort food, another Morgan’s favourite. Slow roast or casserole and the meat will fall off the bone. Marinade in Mint or Rosemary and Garlic to give that gravy a delicious twist.
Perfect for roasting. Serve pink with roasties and mint sauce. The ultimate roast. Butterflied the leg becomes a brilliant barbecue centrepiece, easy to cook and carve, with spectacular flavours.
BEST END NECK
(LAMB CUTLETS) (RACK OF LAMB) Grilled Lamb cutlets with new potatoes and summer veg. Cook as a rack French trimmed for an easy but stunning dinner party meal.
The perfect chop! The T-Bone of the Lamb is delightful as a simple midweek meal with creamy mash and veg. Grill, fry or oven bake ‘til pink and serve - simple!
CHUMP OR RUMP
Bone in it’s a Chump, bone out it’s Rump. Wonderfully tender either way, with a good layer of fat this cut provides beautiful flavour. Add rosemary and garlic to take those flavours to another level.