All of our lamb comes from our home-grown flock of Polled Dorset Sheep. The sheep spend their lives on the Red Down throughout the year grazing the lush grass and herbal lays that add flavour to the meat as well as diversification to the natural habitat.

Joints

  • A bone in lamb leg joint by Red Down Beef and Lamb on a black background.

Lamb Leg on the Bone – £20/kg

A classic centrepiece, a bone-in leg of lamb is known for its rich taste, tender texture and juiciness. Perfect for slow-roasting, the bone enhances both the succulence and the depth of flavour. Ideal for family gatherings, Sunday roasts or festive celebrations, this traditional cut delivers impressive results with minimum effort.

  • A bone in shoulder of lamb from Red Down Beef and Lamb on a black background.

Lamb Shoulder on the Bone – £15/kg

With beautiful marbling, a shoulder on the bone lends itself to slow-cooking. A favourite of ours, especially at Easter, take a look at our recipe section to find my favourite way of cooking it with white wine!

  • A rolled breast of lamb from Red Down Beef and Lamb on a black background.

Rolled Breast of Lamb – £12/kg

Taken from the lower chest of the lamb, breast is naturally marbled and offers a rich, succulent flavour. We sell ours ready-rolled but you can untie them and stuff them with a variety of ingredients to up the flavour level even more.

Rolled Loin of Lamb – £30/kg

Often referred to as the saddle, the rolled loin of lamb is a traditional boneless roasting joint with sweet tenderness. Made up of the loins on both sides of the backbone, these are boned and rolled to create the perfect shape.

Best cooked at high temperatures, start it off in a pan and finish it in the oven.

Steaks and Chops

  • A pack of lamb loin chops from Red Down Beef and Lamb on a black background.

Loin Chops – £15 per pack

A tender cut of meat featuring a small T-shaped bone, loin chops are naturally lean. Best cooked quickly, pan-searing or grilling are perfect cooking methods for this cut.

  • A pack of lamb chump steaks from Red Down Beef and Lamb on a black background.

Chump Steak – £15 per pack

A boneless and flavourful cut taken from the hindquarter where the loin meets the leg. Being versatile, they can handle being cooked at a high heat, baked in the oven or slow-cooked in a casserole.

  • A pack of lamb leg steaks from Red Down Beef and Lamb on a black background.

Leg Steak – £15 per pack

Cut from the hind leg, lamb leg steaks are a lean cut full of flavour. Great as a quick alternative to roast lamb, serve them medium-rare to avoid them becoming chewy.

Chef’s Selection

  • A pack of lamb neck slices from Red Down Beef and Lamb on a black background.

Lamb Neck Slices – £5 per pack

Also referred to as ‘nuts and bolts’ or ‘scrag end’, lamb neck slices really pack in the flavour. Best suited to being slow-cooked in order to break down the connective fibres, they becoming meltingly tender in stews or curries.

  • A pack of lamb mince from Red Down Beef and Lamb on a black background.

Lamb Mince – £14/kg

Whether is for a traditional shepherd’s pie or making into lamb koftas, minced lamb is a versatile cupboard staple. Why not try our lamb kofta recipe for a quick mid-week meal.

  • A lamb shank from Red Down Beef and Lamb on a black background.

Lamb Shank – £10/kg

Taken from the lower section of the leg, the lamb shank is a collagen-rich and flavoursome cut that lends itself to being cooked low and slow. After cooking, the meat becomes beautifully tender and falls of the bone.

Looking for some mealtime inspiration??

Not sure what to have for dinner tonight? Why not have a look at our recipe pages to help you decide what you’d like to cook using your Red Down products.