Lamb Forequarter

Lamb forequarter is a richly marbled, flavourful cut taken from the shoulder and upper leg, ideal for slow-cooked dishes, roasts, and traditional barbecue preparations. Supplied bone-in, it offers excellent taste and texture when braised, roasted, or cooked over low heat for extended periods.

This cut is well-suited to hearty, comfort-driven menus and adds depth to dishes with minimal effort. A reliable option for caterers, restaurants, and butchers looking for strong yield, bold flavour, and rustic presentation in a cost-effective lamb cut.