fbpx
Cart: 0 items 0

Lamb

Home » Products » Lamb

Lamb

Showing 1–12 of 22 results

  • Butterflied Leg of Lamb

    Butterflied Leg of Lamb

    A butterflied Leg of lamb on the barbecue is probably one of the nicest, easiest and generous cuts to barbecue.

    We have not marinated these cuts, instead, we have entrusted you the home cooks to do so as you please!

    Yorkshire Lamb is farmed on lush hillside grasslands perfect for sheep, not crops. Sheep farming has taken place in Yorkshire for centuries. As a result, the landscape is marked by drystone walls that have kept the sheep secure for centuries. Most Importantly their diet of Yorkshire grass creates a wonderful flavour. After that, we age our lamb on the bone for 7-14 days to create a wonderful texture.

    Yorkshire Lamb is currently on some of the finest restaurant tables across the UK, consequently, we are proud to offer you the same quality product to cook and enjoy at home.

    This is not a whole leg of lamb. Average weight 1.3-1.5 kg

    Our Recommended Cooking Instructions:
    • Bring the leg to room temperature and cut shallow slashes across the lamb’s outer fat.
    • Meanwhile finely crush some Garlic, Rosemary and mix with Salt, Black Pepper, Lemon Juice and Dijon Mustard
    • Rub the mix over the lamb
    • Cook directly over the hot coals and leave for a few minutes to get some colour. Flip the lamb over to colour the other side.
    • Subsequently, now place on the indirect side of the barbecue for around 20 minutes turning occasionally.
    • Rest for 15 minutes

    Try next… If you still fancy some of Yorkshire’s Finest Lamb why not try our fantastic Yorkshire’s Finest 21 Day Himalayan Salt Aged Carvery Cut Leg of Lamb

    Join our community on Instagram! Give us a follow @randjyorkshiresfinest. 

    £30.00 Add to cart
  • shoulder of Yorkshire Lamb

    Whole Shoulder of Yorkshire Lamb

    The shoulder of Yorkshire Lamb is a wonderful joint to slowly roast and savour.

    Lambs are farmed on hillsides across Yorkshire. Sheep farming has taken place in Yorkshire for centuries. As a result, the landscape is marked by drystone walls that have kept the sheep secure for centuries. Most Importantly their diet of Yorkshire grass creates a wonderful flavour. After that, we age our lamb on the bone for 7-14 days to create a wonderful texture.

    Yorkshire Lamb is currently on some of the finest restaurant tables across the UK, consequently, we are proud to offer you the same quality product to cook and enjoy at home.

    Pack Weight ranges from 2.2-2.8kg to feed 6 – 8 people.

    Our Recommended Cooking Instructions:
    • Allow shoulder of Yorkshire Lamb to come up to room temperature.
    • Add some knife scores and rub over some olive oil. Next rub in some salt.
    • Pre Heat oven to 220c
    • Place fat side up in an open roasting tin and place in the middle of the oven for 10 minutes.
    • Turn down the temperature in the oven to 165c
    • Take the shoulder out and pour in some chicken or lamb stock, add some garlic,  now cover with foil
    • Cook for 4 hours or until the meat pulls away from the bone easily.
    • Allow to rest under foil for 20mins.
    • Pull away the meat from the bones and add some of the cooking juices.
    • Serve with sides of your choosing.

    Try next… Super Seasonal Nidd Sausage 

    Join our community on Instagram! Give us a follow @randjyorkshiresfinest

    £36.00 Add to cart
  • Sale! lamb cutlets

    Grass-Fed Lamb Cutlets

    Grass-Fed Lamb Cutlets are French-trimmed and chunky cut.

    These are quick cooking, and are made from top-quality, grass-fed lamb.

    Yorkshire Lamb is farmed on lush hillside grasslands perfect for sheep, not crops. Sheep farming has taken place in Yorkshire for centuries. As a result, the landscape is marked by drystone walls that have kept the sheep secure for centuries. Most Importantly their diet of Yorkshire grass creates a wonderful flavour. After that, we age our lamb on the bone for 7-14 days to create a wonderful texture.

    Yorkshire Lamb is currently on some of the finest restaurant tables across the UK, consequently, we are proud to offer you the same quality product to cook and enjoy at home.

    Pack of 6.

    Weight ranges between 520 – 570g.

    Our recommended cooking instructions:
    • Firstly, bring the Grass-Fed Lamb Cutlets to room temperature
    • Meanwhile, preheat your oven to around 185c
    • Cook the cutlets for around 2 minutes in a very hot pan creating a nice crust and colour on both sides and on the fat.
    • Place into the oven for around 10 minutes turning over halfway through
    • Leave to rest for 5 minutes

    Try next… Another cut of lamb to try are our wonderful lamb shanks.

    To learn more about how we farm follow us on Instagram! @randjyorkshiresfinest

    £14.00 £13.50 Add to cart
  • Rack of Lamb

    Rack of Lamb (Pack of 2)

    The Rack of Lamb is one of the most prestigious cuts of lamb.

    Our Butchers find the racks in the upper section of the saddle, directly behind the shoulders. It contains some beautiful soft creamy fat, and is incredibly tender.

    We only select the finest Yorkshire Lambs from across this fine historic county.

    Yorkshire Lamb is farmed on lush hillside grasslands perfect for sheep, not crops. Sheep farming has taken place in Yorkshire for centuries. As a result, the landscape is marked by drystone walls that have kept the sheep secure for centuries. Most Importantly their diet of Yorkshire grass creates a wonderful flavour. We age our lamb on the bone for 7-14 days to create a wonderful texture.

    Yorkshire Lamb is currently on some of the finest restaurant tables across the UK, consequently, we are proud to offer you the same quality product to cook and enjoy at home.

    (Pack weight to range between 700-780g)

    Recommended cooking instructions:
    • Bring the Rack of Lamb to room temperature
    • Get a heavy-based ovenproof pan hot
    • Season with salt and pepper
    • Seal the fat side first in a very hot pan. After that seal the other side
    • Place in the oven at 180C for 20mins for Medium rare.
    • Finish by basting some garlic and rosemary over the lamb
    • Rest and Enjoy

    Try next… Our Lamb Shoulder Bone & Rolled

    Join our community on Instagram! Give us a follow @randjyorkshiresfinest

    ⭐⭐⭐⭐⭐ – Lesly A

    Extremely tasty

    £18.00 Add to cart
  • Sale!

    Barnsley Chops (Pack of 2)

    Barnsley Chops are a great example of Yorkshire’s fantastic food heritage & provenance.

    “A big chop, a real chop. You know, a Barnsley chop”

    The Barnsley chop is a cut that offers flavour, texture and heritage all in one chop. The chop contains two pieces of lamb fillet and two pieces of loin, delicately nestled on the bone with a section of the belly for good measure.

    The origins of the Barnsley chop stretch back to the mid-1800s when it is suggested a group of Yorkshire Farmers requested a larger/proper Yorkshire Lambchop during market days. From this, the Barnsley chop was born, becoming a celebration of Yorkshire Lamb and food provenance.

    We only select the finest Yorkshire Lambs from across this fine historic county.

    Yorkshire Lamb is farmed on lush hillside grasslands perfect for sheep, not crops. Sheep farming has taken place in Yorkshire for centuries. As a result, the landscape is marked by drystone walls that have kept the sheep secure for centuries. Most Importantly their diet of Yorkshire grass creates a wonderful flavour. We age our lamb on the bone for 7-14 days to create a wonderful texture.

    Yorkshire Lamb is currently on some of the finest restaurant tables across the UK, consequently, we are proud to offer you the same quality product to cook and enjoy at home.

    Recommended cooking instructions:
    • Allow the Barnsley Chops to come to room temperature and pat dry
    • Pan fry in a hot pan for 2 minutes per side and one minute on the fat side
    • After that place in the oven at 180C for about 8-10mins
    • Rest and enjoy

    For the Cooks :

    Try James Mackenzie of the Pipe and Glass famous Barnsley Chop Reciepe 

    Try next… Another show-stopping piece of lamb, is our lamb rumps.

    Join our community on Instagram! Give us a follow @randjyorkshiresfinest

    £16.00 £12.95 Add to cart
  • Sale! 2 Rib Racks of Lamb

    2 Rib Racks of Lamb

    2 rib racks of Lamb come Porterhouse cut.

    Yorkshire Lamb is farmed on lush hillside grasslands perfect for sheep, not crops. Sheep farming has taken place in Yorkshire for centuries. As a result, the landscape is marked by drystone walls that have kept the sheep secure for centuries. Most Importantly their diet of Yorkshire grass creates a wonderful flavour. After that, we age our lamb on the bone for 7-14 days to create a wonderful texture.

    Yorkshire Lamb is currently on some of the finest restaurant tables across the UK, consequently, we are proud to offer you the same quality product to cook and enjoy at home

    Sold in packs of 4 with an average pack weight of 600g

    Our Recommended Cooking Instructions:
    • Bring your 2 Rib Racks of Lamb to room temperature
    • Get a heavy-based pan smoking hot
    • Meanwhile, season the lamb with salt and pepper
    • Sear fat side down, moving in the pan to stop burning. Add some butter and garlic and rosemary and baste the lamb.
    • Turn over and subsequently place into a preheated oven for 10 minutes at 160c
    • Rest and enjoy

    Try next… Our delicious Salt Aged Two Rib of Beef!

    Join our community on Instagram! Give us a follow @randjyorkshiresfinest

     

     

    £20.00 £15.25 Add to cart
  • Sale! Lamb Pencil Fillets

    Lamb Pencil Fillets

    Our skilled butchers take the Lamb Pencil Fillets from the lamb loin.

    They are lean, succulent, and possibly the most tender cut of lamb.

    Yorkshire Lamb is farmed on lush hillside grasslands perfect for sheep, not crops. Sheep farming has taken place in Yorkshire for centuries. As a result, the landscape is marked by drystone walls that have kept the sheep secure for centuries. Most Importantly their diet of Yorkshire grass creates a wonderful flavour. After that, we age our lamb on the bone for 7-14 days to create a wonderful texture.

    Yorkshire Lamb is currently on some of the finest restaurant tables across the UK, consequently, we are proud to offer you the same quality product to cook and enjoy at home.

    Pack contains 6 fillets.

    Our Recommended Cooking Instructions:
    • Bring the Lamb Pencil Fillets to room temperature
    • Meanwhile, prepare your salad or sides
    • Heat your barbecue or pan and rub some oil on the fillets plus salt and pepper
    • Quickly cook for a couple of minutes a side
    • Enjoy

    Try next… If you need a larger join, try our large Leg of Yorkshire Lamb

    Join our community on Instagram! Give us a follow @randjyorkshiresfinest

    ⭐⭐⭐⭐⭐ – Victoria

    Great quality. Quick supper

    £15.00 £13.50 Add to cart
  • Leg of Yorkshire Lamb

    Leg of Yorkshire Lamb

    Leg of Yorkshire Lamb is a fantastic bone-In and carvery cut joint.

    We dry-age these for 7-10 days developing wonderful flavour and texture.

    Yorkshire Lamb is farmed on lush hillside grasslands perfect for sheep, not crops. Sheep farming has taken place in Yorkshire for centuries. As a result, the landscape is marked by drystone walls that have kept the sheep secure for centuries. Most Importantly their diet of Yorkshire grass creates a wonderful flavour. After that, we age our lamb on the bone for 7-14 days to create a wonderful texture.

    Yorkshire Lamb is currently on some of the finest restaurant tables across the UK, consequently, we are proud to offer you the same quality product to cook and enjoy at home.

    Pack Weight ranges from 2.4-3kg to feed 6 – 8 people.

    George Howards Recommended Cooking Instructions:
    • Allow Leg of Yorkshire Lamb to come up to room temperature.
    • Add some knife scores and rub over some olive oil. Next rub in some salt.
    • Preheat your oven to 240c
    • Place fat side up in an open roasting tin
    • Place in the oven for 10 minutes and give it a hot blast.
    • Turn down the oven to 170c, add 1/2 pint of lamb/chicken stock and some garlic cloves & some Rosemary on the top and cover in foil.
    • Cook for 30 mins per 500g
    • Allow to rest under foil for 30mins.
    • Carve and serve with sides of your liking.

    Try next… Super Seasonal Nidd Sausage 

    Join our community on Instagram! Give us a follow @randjyorkshiresfinest

     

    £45.00 Add to cart
  • Small Leg of Lamb

    Small Leg of Lamb (1.5kg)

    Yorkshire’s Finest Small Leg of Lamb is a super carving joint that we have carefully prepared for you to enjoy. Our butchers have expertly ‘tunnel boned’ and rolled this joint enabling perfect slices of delicious lamb every time.

    Quite a lot leaner than the shoulder, as a result, the Small Leg of Lamb has a higher content of delicious meat and can be cooked a little bit quicker than the shoulder.

    Most importantly we only select the finest Yorkshire Lambs from across this fine historic county.

    Yorkshire Lamb is farmed on lush hillside grasslands perfect for sheep, not crops. Sheep farming has taken place in Yorkshire for centuries. As a result, the landscape is marked by drystone walls that have kept the sheep secure for centuries. Most Importantly their diet of Yorkshire grass creates a wonderful flavour. After that, we age our lamb on the bone for 7-14 days to create a wonderful texture.

    Yorkshire Lamb is currently on some of the finest restaurant tables across the UK, consequently, we are proud to offer you the same quality product to cook and enjoy at home.

    (Pack weight to range between 1.5kg-1.6kg)

    Our Recommended Cooking Instructions:
    • Bring the leg to room temperature and cut shallow slashes across the lamb’s outer fat.
    • Meanwhile finely crush some Garlic, Rosemary and mix with Salt, Black Pepper, Lemon Juice and Dijon Mustard
    • Rub the mix over the lamb
    • Place in a preheated oven (150c) for approx 1 hour or internal temp of 58c
    • Rest for 15 minutes

    Try next… If you need a larger join, try our large Leg of Yorkshire Lamb

    Join our community on Instagram! Give us a follow @randjyorkshiresfinest

    ⭐⭐⭐⭐⭐ – David B

    Great quality and an excellent service

    £23.00 Add to cart
  • Lamb Shoulder, Boned and Rolled (1kg)

    Lamb Shoulder is a truly delicious cut especially if braised gently and slowly.

    This Lamb Shoulder, Boned and Rolled, has a perfect ratio of delicious meat to flavoursome fat which naturally keeps the entire lamb shoulder joint moisst during cooking.

    Pack weight to range between 900g – 1kg

    We only select the finest Yorkshire Lambs from across this fine historic county.

    Yorkshire Lamb is famed across the UK due to our landscape providing lush grasslands and hillsides perfect for sheep. We work with various farmers to produce Lamb that graces many of the finest restaurants currently.

    Our Recommended Cooking Instructions:
    • Bring the Shoulder to room temperature and cut shallow slashes across the lamb outer fat.
    • Finely chop some garlic and rosemary and mix with some red wine vinegar, then rub into the joint with some salt and black pepper.
    • Cover the Joint tightly with foil
    • Place in a preheated oven (140c) for 3 hours
    • After 3 hours, take off the foil and turn up the temperature to 185c for 30 minutes or until browned
    • Rest for 30 minutes

    Try next… For another show-stopping piece of meat, try our beautiful leg of lamb.

    Join our community on Instagram! Give us a follow @randjyorkshiresfinest

    £14.00 Add to cart
  • Lamb Arrosticini

    Lamb Arrosticini

    Lamb Arrosticini are a delicious Italian kebab.

    The Arrosticini originates from the mountainous areas in Abruzzo within the villages of Castilenti, Civitella Casanova, Carpineto and Villa Celiera.

    Yorkshire Lamb is farmed on lush hillside grasslands perfect for sheep, not crops. Sheep farming has taken place in Yorkshire for centuries. As a result, the landscape is marked by drystone walls that have kept the sheep secure for centuries. Most Importantly their diet of Yorkshire grass creates a wonderful flavour. After that, we age our lamb on the bone for 7-14 days to create a wonderful texture.

    Yorkshire Lamb is currently on some of the finest restaurant tables across the UK, consequently, we are proud to offer you the same quality product to cook and enjoy at home.

    Yorkshire’s Finest Arrosticini come unseasoned with a good sprig of Rosemary.

    Our recommended cooking instructions:
    • Firstly, bring the Arrosticini to room temperature
    • Meanwhile, heat up your barbecue
    • Whilst cooking the Arrosticini, dip the Rosemary in Olive Oil and then dress the cooking lamb.
    • Finish with a final flourish and sprinkle with Sea Salt. The focus is on the quality of our New Season Yorkshire Lamb, not on an overpowering spice or seasoning!
    • Enjoy Immediately.

    Try next…Our incredible our incredible Lamb Merguez

    Join our community on Instagram! Give us a follow @randjyorkshiresfinest

    £15.00 Add to cart
  • Lamb Henry

    Lamb Henry – Bone In (Pack of 2)

    Lamb Henry’s are a single square cut, bone-in, portion from the Shoulder of Lamb.

    Originally a Cumbrian cut, that are a perfect choice for those wanting lamb shoulder but not wanting a whole joint. Lamb Henry goes traditionally & wonderfully with a homemade mint marinade.

    We only select the finest Yorkshire Lambs from across this fine historic county.

    Yorkshire Lamb is farmed on lush hillside grasslands perfect for sheep, not crops. Sheep farming has taken place in Yorkshire for centuries. As a result, the landscape is marked by drystone walls that have kept the sheep secure for centuries. Most Importantly their diet of Yorkshire grass creates a wonderful flavour. We age our lamb on the bone for 7-14 days to create a wonderful texture.

    Yorkshire Lamb is currently on some of the finest restaurant tables across the UK, consequently, we are proud to offer you the same quality product to cook and enjoy at home.

    Pack weight to range between 750-850g

    Our Recommended Cooking Instructions:
    • Marinate your Lamb Henry in a homemade mint sauce overnight
    • Remove the lamb henry from the refrigerator
    • Preheat your oven to 145C.
    • In a skillet or heavy pan, fry the lamb on all sides then add to a large casserole dish with a lid and a base of vegetables
    • Pour some chicken stock over the lamb henry
    • Cover and cook in the oven for 3 and a half hours, until the meat pulls away from the bone.
    • Serve with some potatoes.

    Try next… Our Barnsley chops

    Join our community on Instagram! Give us a follow @randjyorkshiresfinest

    £11.50 Add to cart

Please subscribe to our 'For the Cooks' newsletter and receive 10% off your first order!

‘For the Cooks’ newsletter focuses on; R&J chef-inspired produce, rare and native breed cuts, limited edition & on offer items.  Our mailing list is also the first to know about our special items and any seasonal discount codes.