Lamb

More Information on our Lamb Cuts

From Argentine lamb to New Zealand lamb, Tom Hixson of Smithfield offers a selection of different breeds and cuts to suit a variety of meals and occasions. Including classic cuts such as lamb ribs and lamb leg, Tom Hixson is your go-to for all lamb needs.

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.

What is the Best Cut of Lamb?

All our delicious cuts of lamb are trimmed from the most premium quality lamb on the market, so there is no definitive answer for what we can classify as the ‘best’ overall but depending on the dish you are wishing to create there may be the best option of cut. A tender leg or rack cut is a flavoursome choice for a roast, whereas succulent lamb ribs are a great choice for a BBQ.

What Cut is a Lamb Chump?

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.

What Cut is a Lamb Rack?

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.

How Should You Cook Lamb Chops?

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.

How Should You Cook a Leg of Lamb?

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.

What Are the Different Cuts of Lamb?

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.

Is Lamb A Sheep?

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.

Do You Cook Lamb In Foil?

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.