Welsh Lamb Recipe

Boxing Day Platter with Welsh Lamb

Boxing Day Platter with Welsh Lamb

You will need

  • Cold leftover cooked sliced lamb
  • Mango chutney
  • Mayo mixed with fresh coriander
  • Black grapes
  • Naan breads

Nutritional Info

  • Calories 278 kcal
  • Energy 278kj
  • Fat 11.5g
  • Saturates 2.9 g
  • Salt 0.96g
  • Iron 1.75mg
  • 5-a-day


  1. 1
    Take naan breads and using a ‘Christmas' shaped cutter, eg, star, cut the breads.
  2. 2
    Place a small spoonful of mango chutney onto each bread. Fold a slice of lamb on top, add a small spoonful of coriander mayo.
  3. 3
    Serve by holding together with a cocktail stick and black grape.

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Click on the lamb to view the cuts

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Cut of Lamb
  • Neck

  • Shoulder

  • Best

  • Breast

  • Loin

  • Rump

  • Leg



This is cheaper cut of meat usually sold as neck rings or chops on the bone, used for stewing, braising, and in traditional dishes like Welsh Cawl or Lancashire Hot Pot.


This is a very succulent, tender roasting joint, available either on the bone or more commonly boned and rolled and sometimes stuffed. You can also get it whole or halved into blade and knuckle sections, both of which are ideal for roasting or braising. Shoulder can also be cut into chops and steaks suitable for frying, grilling and braising.

Best End

You can buy this cut as ‘rack of lamb’ - a roasting joint made up of six or seven rib bones (ask your butcher to remove the back bone for easier carving). But more often you’ll find it prepared as individual lamb cutlets suitable for frying and grilling. Two best end necks facing each other fat side outwards is called a ‘guard of honour’.


This is a cheaper cut of lamb best used for stews but more commonly stripped of its lean meat for making mince.


The loin is usually divided into loin end and chump end and cut into chops for grilling and frying. It can also be boned completely, stuffed and rolled to produce a roasting joint or cut into individual ‘noisettes’.


The rump section is also called the ‘chump’ and you can buy it as chump chops or boneless lamb rump steaks. These are very tender and excellent for frying and grilling. You can also use the boneless rump as a mini-roasting joint.


The leg of lamb is the quintessential roasting joint beloved of Sunday lunchers across the land. You can have it on the bone or boned and rolled. But this versatile cut can also be divided into fillet and shank ends, leg steaks and stir fry strips.

Available Cuts

    • Neck Fillets

      Neck Fillets

    • Shoulder Steak

      Shoulder Steak

    • Rolled Shoulder

      Rolled Shoulder

    • Racks


    • Cutlets


    • Shoulder Steak

      Shoulder Steak

    • Kebabs


    • Mince


    • Loin Chops

      Loin Chops

    • Noisettes


    • Valentine Steak

      Valentine Steak

    • Rump Steaks

      Rump Steaks

    • Boneless Rump

      Boneless Rump

    • Shank


    • Dice


    • Boneless Leg Steak

      Boneless Leg Steak

    • Stir Fry Strips

      Stir Fry Strips