Lamb

Cut from the best end of our native Welsh hill lamb, these are among the finest chops on the animal: fine-grained, delicately flavoured, and quick to cook. Sear them hard for a caramelised crust and a rosy centre, and keep the plate simple so the quality of the meat does the talking. Priced by the kilo.

The classic Sunday roast, from our own native Welsh hill lamb. A lean, tender leg that carves beautifully: stud it with garlic and rosemary and roast it blushing pink, or cook it long and slow for melting, spoonable meat. Just as happy with a sharp mint sauce as with a North African spice rub. Priced by the kilo.

Tender little chops cut from the loin of our native Welsh hill lamb, each with a neat eye of meat and a rim of sweet fat. Cook them hot and fast, a few minutes a side in a smoking pan or over the coals, and rest them pink. Seasoned simply with salt, pepper, and a little rosemary, they're hard to beat. Priced by the kilo.

Freshly minced from our native Welsh hill lamb, with just enough fat to keep it juicy and full of flavour. Brown it for a proper shepherd's pie, spice it for koftas and kebabs, or simmer it into a ragù or a fragrant keema. Endlessly useful, and priced by the kilo.

A generous slow-roasting joint from our native Welsh hill lamb, well marbled so it stays moist through a long, gentle cook. Roast it low and slow with rosemary and garlic until it pulls apart at the touch of a fork, shred it into warm flatbreads, or braise it down into a rich shoulder ragù. Sold by the piece and priced by the kilo.