Cutlet will always give wow factor at any dinner party or family meal. Our cutlets are cut from our Heather fed Lambs which are slow reared on the fells of the forest of Bowland, grazing on heather and gorse. Our skilled butcher team carefully trim the excess fat off the bones (French trim) to help enhance presentation further. They are best cooked on a hot barbecue with wood or charcoal, to give you a wonderful smoky flavour. Otherwise use a preheated ridged griddle pan to really sear in the flavour.
Heather Fed Lamb Cutlets French Trim
Cut from the same best ends used for our award winning lamb racks. Incredibly tender with great flavour.