Lamb Cuts

Here at Tom Hixson of Smithfield, we produce the highest standard of naturally reared and traditionally matured cuts of lamb from our trusted farming partners. From Te Mana French Lamb Racks to British Lamb Ribs and Te Mana Lamb Chumps, we have something for every occasion. You can order our delicious lamb in larger quantities if you require, as well as our other meats too. For beef, chicken, or pork in bulk, simply choose your cut and tell us your quantity and we will deliver straight to your door.

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Silere French Trimmed Lamb Rack

Silere French Trimmed Lamb Rack

A blend of natural native herbs and grasses from the Alpines meadows creates sensational mouth watering flavours and textures.

£24.95
from0.50kg
Irish Lamb Chumps (4)

Irish Lamb Chumps (4)

Our Irish Lamb Chumps are full of sensational flavours and tenderness with each bite.

£55.00
from2.00kg
British Lamb Ribs

British Lamb Ribs

We are delighted to introduce British Lamb Riblets to our range. The lamb is traditionally reared in Dorset, 100% grass - fed and matured for at least seven days to deliver optimum tenderness and flavour. This product is frozen. It could begin to thaw out during delivery process. Therefore we do not advise refreezing it once you receive it.

£28.50
from2.40kg
Te Mana Lamb Chumps (4)

Te Mana Lamb Chumps (4)

This breed of sheep has a different type of intramuscular fat, higher in Omega-3 with Wagyu beef style marbling on a micro scale. Something never seen before on lamb. The result is an entirely new eating experience. Delicate, clean and tender. This product is frozen. It could begin to thaw out during delivery process. Therefore we do not advise refreezing it once you receive it.

£55.00
from1.80kg

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 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.

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.

How Should You Cook Lamb Chops?

First, marinate your lamb chops with ingredients of your choice. Our chefs love a blend of garlic, rosemary, and thyme. You don’t have to marinade your chops, but if you do, 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, this just helps cook the lamb more evenly. Seal in the juices in a hot pan and put the chops in the oven on 180° and cook for 15 minutes, or longer if you prefer them more well-done.

Take them out of the oven and rest for at least ten minutes before serving. Serve your lamb with crispy roast potatoes and your favourite seasonal vegetables.

How Should You Cook a Leg of Lamb?

A butterflied leg of lamb is a fantastic dish to serve up to family and friends. First, make a delicious marinade by blending together 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.

Use the juices from the cooked meat to make a flavourful sauce to drizzle over the sliced leg of lamb when serving.

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