Our Halal Pre-Cooked Lamb Joints are crafted from premium Irish lamb, grass-fed and grain-finished for tenderness and flavour. Each joint is carefully prepared, slow-cooked or roasted, then chilled for your convenience. Fully halal certified by Your Halal Guarantee (YHG), these joints save time in professional kitchens while delivering consistent quality and flavour.

Available Variations (per unit):

Pre-Cooked Slow-Cooking Joint (1.2–1.8 kg raw → 0.9–1.3 kg cooked)
Cuts used: Shoulder (bone-in or boneless), Neck Fillet, Breast/Flap, Shank
Pre-cooked low and slow for melt-in-the-mouth tenderness.

Pre-Cooked Braising Joint (1.0–1.5 kg raw → 0.7–1.1 kg cooked)
Cuts used: Boneless Shoulder (rolled), Neck Fillet (rolled), Centre-cut Shank pieces
Pre-braised for rich flavour and deep, savoury notes.

Pre-Cooked Roasting Joint (1.5–2.2 kg raw → 1.1–1.6 kg cooked)
Cuts used: Leg (bone-in or boneless rolled), Shoulder (rolled), Loin Roast
Pre-roasted for tenderness and premium presentation.

Pre-Cooked Rack Roast (0.8–1.2 kg raw → 0.6–0.9 kg cooked)
Cuts used: Rack of Lamb (French-trimmed)
Pre-roasted to highlight delicate tenderness and superb presentation.

Reheating / Finishing Instructions:

Oven (whole joints):

• Preheat oven to 180°C.

• Place joint in a roasting tray and cover loosely with foil.

• Heat for 20–25 minutes per kg until piping hot (core temp 75°C).

• Rest for 10 minutes before carving.

Microwave (sliced portions):

• Place on a microwave-safe plate.

• Heat on medium for 2–4 minutes, turning once.

• Ensure the product is hot throughout.

⚠️ Do not refreeze. Consume within 3–4 days of delivery.

Key Features:

• 100% halal certified Irish lamb (YHG verified)

• Grass-fed, grain-finished for flavour and tenderness

• Pre-cooked to save prep time and reduce kitchen labour

• Raw and cooked weight ranges specified for clarity

• Perfect for restaurants, caterers, and events

Serving Suggestions:

• Slow-Cooking Joint: Serve with root vegetables and broth or couscous.

• Braising Joint: Pair with rich gravies, mash, or seasonal sides.

• Roasting Joint: Classic Sunday-style roast with mint sauce or rosemary jus.

• Rack Roast: Elegant centrepiece; carve into cutlets for plated service.