Page 93 - BEM CATALOGUE 2026

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 curries,
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.

93 Image for illustration