EBLEX has unleashed a range of alternative, cheaper cuts of British lamb in a move to help caterers deliver ‘excellent quality meals while containing costs’.
A declining flock, increasing producer costs and a poor exchange rate has left British lamb 20 per cent more expensive than last year.
To enable caterers to continue featuring the meat on their menus, EBLEX unveiled 10 economical cuts using alternative butchery methods at the Make More of Lamb Festival last week: Premium Shoulder – Carvery Roast; Rustic Lamb Roast; Lamb Victoria Roast; Lamb Rosettes; Rustic Lamb Chunkies; Rack – Shoulder Six Ribs; Premium French-Trimmed Cutlets; Short Saddle – Stuffed; Premium Carvery Leg of Lamb Leg Steaks.
Retail project manager for EBLEX, Mike Whittemore, said that by maximising the potential of the entire lamb makes it a more cost-effective product.
“Lamb is arguably at its best during the barbecue season so we needed to find ways to maximise its potential at this crucial time,” he said. “In fact there are many shoulder cuts that are perfect for cooking on the barbecue so we set out to add value and margin to this relatively low cost part of the carcase through the development of new butchery techniques and products.”