Cut from what's promisingly known as the 'best end of neck', organic lamb cutlets really are a refined cut – you can't help but feel elegant when eating them. The 'best end' is really the first eight ribs (nearest the head). These are the ribs that would make up a rack of lamb and become cutlets when separated. The mean is very tender and juicy, with just a little bit of the distinctively flavoured fat that lets you know you're eating really good lamb. With a texture similar to the loin, the grain is smooth and fine. At The Organic Butchery, our high welfare standards dominate how we organically rear our grass-fed lambs; we believe that the meat produced by active, healthy animals is tangibly better than that which comes from intensive systems.
