Gourmet Lamb Racks: Skin left on for great flavour

Traditional French Rack: Lean with the fat removed

Lamb Shanks: Gourmet – hind quarter from back leg

Traditional – fore quarter from front leg

Traditionally done in the slow cooker or in a casserole

Neck Chops: Suitable for stewing and casseroles

Shoulder Chops: Plain or marinated. Beautiful slowly cooked in the oven or on the BBQ

Mid Loin: Traditional lamb chops

Roast: Whole or butterflied, plain or seasoned – you choose

Shoulder: Whole, On the Bone, Butterflied or Rolled – the choice is yours