The Lamb supplied by Swaddles Organic is reared in organic meadows rich in varied grasses and herbs, our lamb tastes completely different - surprisingly so! All lamb is hung for at least a week to allow it to fully mature.

	1. Leg	roast
	2. Saddle	loin chops - roast, fry or grill
	3. Shoulder	roast
	4. Breast	bone, stuff & roast
	5. Best end	rack; cutlets - roast, fry or grill
	6. Middle neck	neck fillet - casserole, grill or use for kebabs
	7. Scrag end	stew
	8. Shank	braise
	9. Chump	roast, fry or grill

Roasting joints: Leg, shoulder, rack and saddle are all suitable for roasting. Rack and saddle are far nicer if eaten a little rare. For nicely pink meat cook for 35 min/kg at 200^OC and then allow the meat to rest in a warm place for a further 25 minutes before carving. If you prefer your lamb better done cook for 55 min/kg at 180^OC plus 25 minutes extra.

Minced lamb: everyday from boned shoulder and well trimmed belly, extra lean from boned leg. Seal in a hot dry pan before adding other cooking ingredients. Can be used as a substitute in any recipe that calls for minced beef.

Barbecues: Lamb makes a particularly good meat for barbecuing as it carries some internal fat to keep it moist during cooking. Neck fillet or cubed leg is best for kebabs; butterflied leg is good when a larger joint is called for.

Fry or grill: Loin chops, cutlets, chump chops and leg steaks are all excellent cuts to grill or fry. Brush lightly with olive oil and sprinkle with rosemary or thyme. Cook quickly and eat a little pink for maximum flavour and tenderness.

French trim: racks and cutlets both carry some external fat. If you want this removed, ask for them to be ‘French trimmed’