Untrimmed Lamb Cutlets

Cut from the rack, these untrimmed lamb cutlets offer all the tenderness of our French-trimmed cutlets, with the fat cap left intact. As the fat renders during cooking, it bastes the meat and adds flavour, making them particularly rewarding to cook over high heat.

Raised on the pastures of Cornwall, our free-range Suffolk-Texel cross lamb is known for its naturally sweet flavour and fine texture.

A more traditional, rustic way to enjoy lamb cutlets, they are best cooked on a hot griddle, under the grill or over charcoal. Serve pink and pair with a sharp herb sauce such as chimichurri to balance the richness of the fat.