Offering traditionally matured and naturally reared lamb cuts, Tom Hixson of Smithfield ensures only the most premium quality lamb on the market. With amazing flavours and succulence, our selection of lamb provides unbeatable textures and optimum tenderness, providing an excellent meat experience every time.
Trimmed by our master butchers, buy lamb cuts online from Tom Hixson of Smithfield and receive only the highest quality lamb and experience the convenience of having it delivered directly to your doorstep.
For more premium quality meat, browse our extensive range of beef, or take a look at our BBQ meat selection for the perfect meat for grilling. For sauces, browse our range of speciality sauces today for that extra special flavour.
A lamb chump is found on the lower back of the lamb where the loin meets the leg. The cut offers a generous marbling of fat, which helps to keep the meat succulent and tender.
A lamb rack is generally a selection of ribs, which usually include at least four ribs. The ribs come from the section of the carcass on either side of the backbone between the loin and the shoulder.
First, marinate your lamb chops with the ingredients of your choice. Ensure the rub is left on for at least one hour.
Remove your lamb chops from the fridge 20 minutes before you want to cook them. Seal the juices in a hot pan and put the chops in the oven at 180° and cook for 15 minutes. Take them out of the oven and rest for at least ten minutes before serving.
First, make a delicious marinade by blending wild garlic, parsley, cumin, pepper, rosemary, and thyme. Rub this on your leg of lamb at least 24 hours before cooking. To cook the lamb leg, seal in the juices with a pan on high heat, before transferring to a 170°C oven for approximately 40 minutes or until it probes with a centre heat of 40° degrees.
There are nine main cuts of lamb: rump, loin, leg, shank, rack, chop, breast, shoulder and neck. At Tom Hixson, we offer a range of delicious cuts of lamb including our succulent, popular silere french trimmed lamb rack delicious served with roasted potatoes and carrots.
Yes it is, lamb is the name of a young sheep, from which the meat is taken. Young sheep can be called lamb until they reach one year of age.
Depending on how you are cooking your lamb cut determines whether you should cover it in foil or not. If you are cooking it low and slow, cover it with foil to help retain those delicious juices, otherwise you should be fine to leave it uncovered.