OUR MEAT · LAMB
Our premium brand, Ribble Reward, and Anderton’s Select Greenbank Lamb, bred in the North and cut to order by our own butchers in the Ribble Valley: at our cutting plant in Hothersall and our traditional Q Guild butcher’s shop in Longridge, the gateway to the Ribble Valley.
Cut at our FSA-approved cutting plant, UK 4834.
What we offer
- Cut to standard British specifications (AHDB Meat Purchasing Guide), or to your own
- Legs, shoulders, racks, chops and shanks
- Diced and minced lamb
- Whole and half carcasses for caterers, cut to order
- British and New Zealand lamb, including our British Ribble Reward premium lamb
All products and flavours are subject to seasonal availability.
Our full lamb range
From our trade brochure. Everything is cut to order at our plant, so if you don’t see it in the online shop, ask us.
ANDERTON’S PREMIUM
Ribble Reward lamb
- Barnsley chops
- Lamb loin chops
- Lamb cutlets
- Lamb leg chops
- Lamb leg steaks
- Loin of lamb
- Saddle of lamb
- Boned and rolled leg
- Leg on the bone
- Boned and rolled shoulder
- Shoulder on the bone
- Lamb breast
- Rack of lamb
- Lamb cushions
- Lamb noisettes
- Diced lamb shoulder
- Neck end
- Lamb kidneys and hearts
ANDERTON’S SELECT
Greenbank Lamb
Anderton’s Select: expertly selected by our Master Butcher for quality, value and suitability.
- Boned and rolled leg
- Lamb rumps
- Lamb Henrys
- Lamb shanks
- Diced lamb leg
- Diced lamb
- Minced lamb
- Lamb trim
- Lamb liver
Lamb from our block
FILL YOUR FREEZER
Our lamb box
Three sizes, large, medium or mini: legs and shoulders for roasting, chops, and diced and minced lamb for stews and pies.
English lamb when in season, cut by our own butchers, labelled and packed ready for the freezer, with recipe ideas for every cut. It’s still one of the best-value ways to buy good meat.
FULL CIRCLE
Freezer boxes are where Anderton’s began. In the early 1970s, as home freezers arrived in kitchens across Lancashire, Brendan and Petrina made up deep-freeze meat orders in an outbuilding at Stydd Lee Farmhouse, Ribchester, and delivered them round the villages in their blue minivans. More than fifty years on, we’re packing freezer boxes again, with the same care.
Lamb box
from £63.99
| Large, about 12.9kg | £255.99 |
| Medium, about 6.3kg | £126.99 |
| Mini, about 3.3kg | £63.99 |
What’s in the box
- Large: Victoria roast, 2 mini roasts, shoulder carvery roast, 7-rib rack, 7 cutlets, 10 loin chops, carvery leg roast, 2 half legs on the bone, 4 leg steaks, 400g diced lamb, 4 x 500g mince, neck fillet
- Medium: 2 Victoria roasts, 7 cutlets, 5 loin chops, carvery leg roast, 4 leg steaks, 2 x 500g mince
- Mini: 2 mini roasts, 3 cutlets, 3 loin chops, half leg on the bone, 2 chump steaks, 500g mince
Weights are approximate and vary a little from box to box.
Order ahead so we can cut it fresh for you.
KNOW YOUR CUTS
Where each lamb cut comes from
Not sure which cut suits your dish? Ask us across the counter, or call the shop, and we’ll point you to the right one.
Cuts chart courtesy of the Q Guild of Butchers
GOOD FOR YOU
Lamb and a balanced diet
Full of flavour, and a great, versatile meat.
- Lamb is naturally rich in protein, which helps muscle growth.
- It naturally contains four vitamins that help reduce tiredness and fatigue: niacin, vitamins B6 and B12, and pantothenic acid.
- It contains seven vitamins and minerals that support good health and well-being: niacin, vitamins B6 and B12, and zinc, and is a source of potassium, phosphorus and pantothenic acid.
- Vitamins B6 and B12 and zinc help the immune system to work.
- Fully trimmed raw lean lamb contains on average 8% fat.
From the Q Guild of Butchers’ Red Meat Facts, with thanks. Sources: AHDB. Part of a healthy, balanced diet.
VIDEO
Watch our butchers at work
Roger takes a whole lamb from carcass to chops, joints and mince.
More on our YouTube channel · On the live site, videos play here on the page.
FOR SCHOOL CATERERS
Cooking for a school?
A quick guide to which of our products suit school portions, using raw weights from the government’s portion guide for school lunches in England. You know your own menus and standards best: we cut and pack to the portion weight you need.
| Per portion | Primary (ages 4 to 10) | Secondary (ages 11 to 18) |
|---|---|---|
| Roast lamb | 50g to 80g | 80g to 95g |
| Diced or minced lamb, in casseroles, stews, pies or curries | 50g to 75g | 75g to 90g |
Our catering team can help you plan portions and menus: talk to our catering team.
Talk to our meat men
They’re not salesmen: they’re born-and-bred butchers who’ll help you choose the right product for the job. Home customers, call the shop on 01772 783321.