Lamb Cushion – a very lean piece of lamb, stuffed with our apricot and Stilton sausage meat, these flavours really complement the lamb. Roast at 180°C for 1 hour and 15 minutes. Uncover it halfway through to crisp the lamb. This will feed two good eaters.

Marinated Lamb Roasts – this is the best part of the shoulder, which is very lean and tender. The best two sellers are our rosemary and red currant roast and citrus lamb roast. Roast for an hour at 180°C. and carve. This roast will feed 3 to 4 people.

Asparagus Lamb Parcels – a very lean and tender piece of lamb, stuffed with asparagus tips and Grandma Singleton’s Lancashire cheese. To cook, wrap with foil and roast for 45 to 50 minutes at 180°C. Any remaining cheese can be poured over the lamb.

Shepherd’s Pie – these are handmade and come in our easy-to-use ovenproof trays, just bake for 30 minutes at 180°C and serve. They are made from our minced lamb, mixed vegetables and topped with mashed potato and cheese. A great quick tea!

Italian Meatballs – home-made to our secret recipe, using lean lamb and our superb seasoning with just a hint of spice, then smothered in our Italian sauce. Cook in an ovenproof dish, pour over one of our homemade pasta sauces and bake for 45 minutes at 180°C. Serve on a bed of pasta

Lamb Noisette Cutlet – a tender slice of lamb cut from one of our noisette roasts, served on the skewer and smothered with our mint marinade. Grill, fry or barbecue. Can also be roasted for about 40 minutes at 180°C. Nice with new potatoes.

Spatchcock of Lamb – a square flat piece of lamb which we skewer and deep score, then smother with our special Greek or mint marinade. This cut can be roasted in the oven for 30 to 40 minutes for medium to well-cooked or is perfect for the barbecue. Cook whole then slice and serve for a summer treat.

Rack of Lamb – the best cut from the loin which we serve french trimmed, leaving the eye of the loin. These are available plain or marinated. Ideal on the barbecue. I like to brown in a frying pan, then finish in the oven for about 15 minutes at 200°C. Add 5 minutes if you like your lamb thoroughly cooked through.

Asparagus and Cream Cheese Roasts – we take the silverside from a leg of lamb and cut down the seam, stuff with asparagus tips and pipe Philadelphia cream cheese down the middle, garnished with Fleurs de Provence herbs. To cook, cover with foil and roast at 180°C. for 45 minutes. This cut will feed 2 to 3 people

Lamb Shanks – These are a good old fashioned favourite and are available plain, minty or in our rosemary and red currant sauce. To cook quickly you can roast for 1 hour at 180°C. but if you have the time I recommend 2 hours at 160 C, which makes them really tender. The juices make a lovely gravy, serve with mashed potatoes and vegetables.

Minty Lamb Bake – one of our latest creations and is served in one of our ovenproof trays. We use lean minced lamb, mixed seasonal vegetables, our fab minty gravy, topped with mashed potato and garnished with spring onion rings. Cook for thirty minutes at 180°C. Very quick and easy

Noisette of Lamb – the best part of the shoulder including the neck fillet. We trim the lamb to perfection, skewer and smother with our mint marinade. We have whole roasts available or individual skewered slices, which can be barbecued, grilled or fried in oil for 10 to 15 minutes. Whole roasts take about 1 hour at 180°C.