Buccleuch Lamb is naturally reared to give it a special sweet and succulent flavour. All our lamb is traditionally produced for a perfect result and is renowned for its succulent flavour and taste. Our butchers use time-honoured skills to expertly prepare each premium cut. If you want the best online value, then you need look no further than here.
Lamb Products from Buccleuch Foods:
Leg of Lamb (Boneless): Our leg of lamb is cut and expertly prepared for taste and convenience by our skilled butchers. It is full of natural flavour and taste and a must on one of those special Sundays.
Lamb Racks French Trim: Expertly prepared by our master butchers this French trimmed lamb rack is a popular choice with many of the UK's top chefs. Sweet and meltingly tender.
Lamb Burger: Select cuts of lamb, ground into a coarse mince and seasoned to perfection with our secret blend of herbs and spices.
Diced Lamb: The perfect choice for a delicious casserole or stew. Our lean, grass fed lamb is conveniently diced for easy cooking.
What is Lamb?
Lamb is the oldest domesticated meat species. It has been raised by humans beginning about 9,000 years ago in the Middle East. The armies of Genghis Khan, would butcher lambs, goats and horses. The meat was cut up in to small cubes, threaded on the swords and cooked on wood charcoal. These were called kebabs. When Babur invaded India, he realized that Hindus did not eat beef. He was a Moslem and he did not eat Pork, so the Lamb, Goat and Chicken became the mainstay of Moghlai Cuisine and in many countries today, lamb is still the major source of meat eaten.
Many think of lamb as a springtime food, but it can be enjoyed year round. In fact, approximately 75% of white tablecloth restaurants feature lamb on their menus for it's great taste, versatility and prestige.
Lamb is meat from sheep one year old or younger. Most are brought to market at about 6 to 8 months old. If the phrase "Spring Lamb" is on a meat label, it means the lamb was produced between March and October, but nevertheless, lamb is available all the time. (Mutton is meat from sheep more than a year old. It is likely to be less tender than lamb and have a stronger flavour).
What to Look for When Selecting Lamb: Lamb is usually tender because it is from animals less than 1 year old. Look for good marbling (white flecks of fat within the meat muscle), and meat that is fine textured and firm.
What is a Rack of Lamb? The "rack" is the unsplit primal rib of the carcass which includes ribs 6 to 12. The rack is split to make two primal lamb rib roasts. A "lamb crown roast" is made by sewing two rib roasts together to form a circle or crown.
What is a Lamb Chop? Chops can come from various primal cuts. "Loin" chops and "rib" chops are the most tender. Less expensive "blade" and "arm" chops (from the shoulder) and "sirloin" chops (from the leg) can be just as tender, but they are not as visually attractive.
What is Leg of Lamb? (Fairly straightforward this one) – it is a whole leg.
Why not visit our Lamb pages now at www.buccleuchfoods.com/collections/lamb ? We know you will be satisfied.
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