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Lamb Cutlets


Arguably the finest cut of lamb. Cutlets are delicate medallions of lamb loin, served on a French trimmed bone. Elegant, but also easy to pick up and gnaw on, depending on how the mood takes you.

Portion: 3-4 cutlets per adult.

Provenance: Essex.


We've got a delicious recipe that the whole family will enjoy - Lamb Cutlets with Curry Dip and Crumbed Papadums. Click here for the recipe.

Curried Lamb Cutlet recipe


Need some spices or rice to go with your lamb? Check out our Store Cupboard for some amazing finds and some brilliant staples (there's even charcoal and coffee!).

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Coat the lamb cutlets with a little olive oil and season well with sea salt and freshly ground black pepper. Heat olive oil in a frying pan and when hot, add the lamb cutlets and sit them standing up on rim of fat to start – use tongs to do this. Cook for a couple of mins until the fat becomes golden and crispy, then lay the cutlets or flat in the pan. Now cook for about 3-4 mins per side. Remove and leave to rest for 5 minutes.


Available for next day delivery nationwide, Tues-Sat, and same day delivery within London, Mon-Sat. Click here for full details, including shipping fees.

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