Serving Hertfordshire since 1955
Cut from the naturally tender loin, these chops have been left on the bone for extra flavour. Including a delicious nugget of fillet, pan fry these chops for 6-8 minutes to release their succulent grass-fed flavour.
This is a prime cut with little fat which is excellent for roasting as a joint. It is often cut into lamb steaks suitable for frying or grilling or into cubes for lean kebabs.
Often sold as two separate joints, blade and arm (knuckle). The whole shoulder is also sometimes called “square cut” which consists of the arm, blade, and rib bones. Suitable for roasting, shoulder is a relatively expensive cut, even more so if you buy it boned and rolled although adding a stuffing before rolling makes it more economical.
This cut is suitable for slow roasting, stewing and braising. It has become very popular in recent years especially when braised when a whole shank with the bone is served per person. It is a very flavourful cut of meat.
We have a full range of top quality grass-fed lamb cuts. Such as steaks, chops, roasting joints, legs and shanks, shoulder joints and neck for stewing. As well as noisettes, rump and breast. All cuts are available marinated with mint or Rosemary and Garlic Seasoning. Check our Prepared page for other marinated products.
Know your Cuts!
1. Scrag End - Irish Stew
2. Middle Neck - Casserole
3. Best End - Chops, Crown, Rack
4. Loin - Roast, Chops
5. Chump - Steaks, Chops
6. Leg - Roast, Steak
7. Shoulder - Roast
8. Breast - Rolled, Stuffed, Roasted
9. Shank - Slow Roast
“I like shopping at GS Pickett because it's the best meat and the best staff!”