Discover the cuts, choose the right lamb for your cooking and explore recipes from the Grid Iron kitchen. Yorkshire lamb from North Yorkshire farms, from racks and roasts to shoulder, steaks and mince.
Whether you’re planning a Sunday roast, a quick supper, a barbecue or a longer cook, start with the cut that suits your meal.
French-trimmed racks, cutlets and chops for roasting, pan-searing, grilling or the barbecue.
Leg, shoulder, saddle and other joints for traditional roasts, slower cooking and shared meals.
Choosing lamb for the pan, oven, barbecue or slow cooker? Here are three useful ways into the range.
Tender rib cuts for roasting whole, portioning into cutlets, grilling or pan-searing.
Full-flavoured, well-marbled lamb that rewards slow roasting, braising and gentle barbecue cooking.
Lean, tender roasting cuts for a centrepiece meal, including bone-in, rolled and butterflied options.
Start with the meal you want to make and find a lamb cut that suits the cooking time and method.
For tender shoulder, daubes and rich braises, choose cuts that reward time.
Choose cutlets, racks and butterflied leg for fast searing, grilling or cooking over coals.
Lamb for koftas, curries, tray bakes, shepherd’s pie and simple family meals.
Our guides help you compare cuts and decide what to make before you order.
Roast a French-trimmed rack with garlic, rosemary and anchovy for a compact, flavourful centrepiece.
A classic roast leg with rosemary, cooked for a well-browned outside and juicy centre.
Use time and gentle heat to turn lamb shoulder tender while keeping its rich, savoury flavour.
Find ideas for lamb roasts, shoulder, racks and everyday cooking in Grid Iron Gourmet. Our features help you choose the right cut and cook it with confidence.
Explore our Yorkshire lamb range, from racks and cutlets to leg, shoulder, diced lamb and mince, sourced from North Yorkshire farms for flavour and versatility.
