Page 91 - BEM 2025 Catalogue

BONELESS

LAMB LEG

Griddle or pan fry for three to five minutes on

each side for medium-rare meat, or longer if
you like it well done.

LAMB

SHOULDER

Shoulder takes a while to become tender, but
this means it’s a great choice for curry, stewing
and slow-roasting and its fat will keep it moist
during cooking.

LAMB RACK

The rack is prepared from a side of lamb by the
removal of the forequarter with a straight
vertical cut along the specified rib bone and a
horizontal cut along the top of the flap.

91 Image for illustration