Eye fillet comes from the hindquarter where the muscles don’t do so much work, and consequently the meat is very tender and nice. The premium short portion is exquisitely tender and lean. It promises a full flavoured treat as the fat caramelises and tenderises the meat when cooked.
The Lamb shoulder is renowned for its sweet delicate flavour and is delicious when slow roasted allowing the pieces of juicy meat to naturally separate. It is deboned and rolled into a cylindrical shape allowing easier preperation when oven roasting and carving.