Quick answer: Lamb neck fillet and breast are rich, fatty cuts for slow cooking; lamb rump is a lean mini-joint you roast pink. We don't sell these right now. Lamb shoulder and lamb shanks are the closest slow-cooking cuts we stock.
Closest cuts we stock
We don't sell lamb neck, breast or rump at the moment. These are the closest cuts we do stock:
How to cook them
- Neck fillet: braise for 1½–2 hours, or slice thinly and griddle.
- Breast: roll and roast slowly at 160°C for 2–2½ hours, then crisp.
- Rump: sear, then roast at 200°C for 12–15 minutes for pink.
Looking for something else? Browse everything we stock or read our meat cuts chart.
How we pack your order
Your order is packed at our butchery at St Stephen, near St Austell, in a double-walled box with a sealed thermal liner and gel ice packs, then delivered by DPD next-day on the day you choose. Free delivery over £85.
Extra strong boxWhite double-walled corrugated cardboard
Thermal linerAir-infused, padded and sealed
Gel ice packsRecyclable film, non-toxic food-grade gel
DPD deliveryOn the day you choose
Frequently asked questions
Do you sell breast of lamb?
Not at the moment. Our lamb shanks and hogget shoulder chunks are the closest slow-cooking cuts.
How long does lamb rump take to cook?
About 12–15 minutes at 200°C after searing for pink, then rest 5–10 minutes.