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Butchers Choice
 
Here you'll find all the information you need on the four most popular meat proteins available to buy at Tesco. You'll also find inspiration to help you try out new recipes with a great selection of meat, which is perfect for the whole family

Select a joint

Lamb steaks / fillets

Lamb steaks are taken from the back of the animal, near the legs.

lamb fillet

Further lamb joint information

Steaks are tender and are usually fried or grilled. The steaks can be cut to use in recipes such as stir fry or kebabs. They are also available in thin cut steaks, taking less time to cook. Lamb steaks can be used to make mince.

Ways to cook

  • bbq
  • pan fry

Cooking guide

The grilling time for lamb will depend on how thick the cut is and also how you personally prefer to eat it, whether rare, medium or well-done. Lamb joints can be roasted to different levels of doneness but remember that heat needs to penetrate through the entire joint, so the centre of the joint may be less cooked than the meat at the edges. Cooking times are always calculated by weight, so if stuffing the joint, weigh it before cooking.

Loin chops

Loin chops are thicker cut than lamb chops.

loin

Further lamb joint information

Loin chops are usually grilled. There will be some fat found around the chop and sometimes in the 'tail'.

Ways to cook

  • bbq
  • oven
  • pan fry

Cooking guide

The grilling time for lamb will depend on how thick the cut is and also how you personally prefer to eat it, whether rare, medium or well-done. Lamb joints can be roasted to different levels of doneness but remember that heat needs to penetrate through the entire joint, so the centre of the joint may be less cooked than the meat at the edges. Cooking times are always calculated by weight, so if stuffing the joint, weigh it before cooking.

Rib

Traditionally one of the more expensive cuts, lamb rack is taken from the rib of the animal.

rib

Further lamb joint information

As a whole rack, with the bones exposed, it makes a great presentation at the table. It's generally free of gristle and external fat. Best roasted and served with a green salad and seasonal potatoes.

Ways to cook

  • stove top
  • oven

Cooking guide

The grilling time for lamb will depend on how thick the cut is and also how you personally prefer to eat it, whether rare, medium or well-done. Lamb joints can be roasted to different levels of doneness but remember that heat needs to penetrate through the entire joint, so the centre of the joint may be less cooked than the meat at the edges. Cooking times are always calculated by weight, so if stuffing the joint, weigh it before cooking.

Lamb shoulder and half shoulder

Lamb shoulder is a tougher but traditionally more affordable cut of meat, coming from the front of the animal, just behind the neck.

shoulder

Further lamb joint information

Lamb shoulder is a particularly flavourful cut, and can be roasted slowly on a rack so the fat drains away from the meat. A boneless shoulder joint is also available, which is easier to carve.

Ways to cook

  • stove top
  • oven

Cooking guide

The grilling time for lamb will depend on how thick the cut is and also how you personally prefer to eat it, whether rare, medium or well-done. Lamb joints can be roasted to different levels of doneness but remember that heat needs to penetrate through the entire joint, so the centre of the joint may be less cooked than the meat at the edges. Cooking times are always calculated by weight, so if stuffing the joint, weigh it before cooking.

Lamb neck fillet

One of the tougher cuts, neck fillet is very versatile and traditionally more affordable.

neck

Further lamb joint information

It gives an excellent flavour and is best slow cooked in stews, curries and casseroles. The natural seams of fat give it extra flavour and succulence.

Ways to cook

  • stove top
  • oven

Cooking guide

The grilling time for lamb will depend on how thick the cut is and also how you personally prefer to eat it, whether rare, medium or well-done. Lamb joints can be roasted to different levels of doneness but remember that heat needs to penetrate through the entire joint, so the centre of the joint may be less cooked than the meat at the edges. Cooking times are always calculated by weight, so if stuffing the joint, weigh it before cooking.

Leg

Lamb steaks are taken from the back of the animal, near the legs.

leg

Further lamb joint information

A favourite Sunday roast, leg of lamb is often served with roast potatoes, vegetables and mint sauce. Why not try with classic homemade red wine gravy. Baste the joint with its own juices occasionally to keep it moist.

Ways to cook

  • stove top
  • oven

Cooking guide

TThe grilling time for lamb will depend on how thick the cut is and also how you personally prefer to eat it, whether rare, medium or well-done. Lamb joints can be roasted to different levels of doneness but remember that heat needs to penetrate through the entire joint, so the centre of the joint may be less cooked than the meat at the edges. Cooking times are always calculated by weight, so if stuffing the joint, weigh it before cooking.

Breast

Breast of lamb is taken from the front underside of the animal, and contains connective tissue and fat

breast

Further lamb joint information

Lamb breast is often stuffed, rolled and slowly roasted, to help break down the meat fibres. It can also be pot roasted. Lamb breast is sometimes used to make mince. Mince can be casseroled, fried, formed into kebabs or burgers.

Ways to cook

  • bbq
  • oven
  • pan fry

Cooking guide

The grilling time for lamb will depend on how thick the cut is and also how you personally prefer to eat it, whether rare, medium or well-done. Lamb joints can be roasted to different levels of doneness but remember that heat needs to penetrate through the entire joint, so the centre of the joint may be less cooked than the meat at the edges. Cooking times are always calculated by weight, so if stuffing the joint, weigh it before cooking.

Plan your portions

  • Beef
    Lamb
    Pork
    Chicken
  • What type of cut?

  • How many serves?

  • The meat quantity is 0.000kg

The portion sizes are based on nutritional guidelines. You may want to decrease or increase based on your appetite.
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