Lamb Selector
At Country Valley Foods, our fresh lamb products are sourced from trusted suppliers and expertly prepared in our state-of-the-art butchery unit. We ensure consistency, precision, and exceptional quality in every cut, every time.
Neck
Lamb neck chops are a flavourful cut with a good amount of marbling and connective tissue, ideal for slow cooking.
Cooking & Serving Tips
Best for braising or slow roasting to break down the connective tissue.
Sear the chops first for a golden crust, then slow-cook in a flavourful stock with herbs and vegetables.
Shoulder
A richly flavoured cut with a mix of lean and fatty meat, perfect for slow cooking or roasting.
Cooking & Serving Tips
Roast low and slow for maximum tenderness.
Rub with garlic, rosemary, and olive oil before roasting. Let rest for 15 minutes before carving.
Shanks
A tough, flavourful cut from the lower leg, ideal for slow cooking.
Cooking & Serving Tips
Braise or slow-cook for several hours.
Cook with wine, stock, and aromatics for tender, fall-off-the-bone results.
Saddle
A versatile cut which offers a variety of options, giving lean and tender meat, ideal for grilling or roasting.
Cooking & Serving Tips
Roast or pan-sear and finish in the oven.
Stuff with herbs, garlic, and breadcrumbs.
Breast
A thin, flavour-filled cut, often used for slow cooking or stuffing. Also produces mince and ribs.
Cooking & Serving Tips
Braise or roast.
Roll and stuff with herbs and breadcrumbs for a delicious roast.
Leg
A classic roast option, full of flavour and visually impressive, removing the bone gives a versatile cut, perfect for roasting or stuffing.
Cooking & Serving Tips
Slow roast for tender results.
Use a meat thermometer to avoid overcooking (145°F/63°C for medium-rare).
