Lamb Range

Irish Lamb, Cut to Order in Longford

Lamb rewards buying from someone who pays attention to it. Our carcass lamb comes from Rawles in Ballinalee — fifteen minutes from our shop — and is broken down and cut here by our own butchers, to whatever specification you need.

The cuts and what to do with them

• Leg of lamb. The Sunday joint. Bone-in for flavour, or boned and rolled if you'd rather carve it easily. Studded with garlic and rosemary, roasted pink, rested properly.
• Loin chops. Quick under a hot grill — four or five minutes a side. The weeknight option.
• Shoulder. The cut we'd choose over leg most weeks. Fattier, cheaper, and extraordinary after four hours at a low temperature. It stops needing a knife.
• Racks. For when you're cooking to impress. We'll French-trim them.

On buying lamb through the year. Irish lamb changes with the season. Spring lamb is mild and delicate; later in the year it develops a fuller, more mutton-adjacent flavour that suits slow cooking and heavier spicing. Neither is a fault — it's worth knowing which you're buying and cooking accordingly. Ask us what's good this month.

Cut to order and dispatched chilled Tuesday to Friday in insulated boxes with ice gel packs. Order before 2pm for next working day delivery, nationwide across Ireland and to Northern Ireland. Free delivery over €120, or collect from the shop in Longford town. Ring +353 43 334 6597 for a specific joint weight or a cut you don't see here.