Young, hung just enough, and with two seasons a year this is now a year-round pleasure. We sell only English lamb, and have dealt with the same local farms for many years, and know the quality of husbandry and thereby the meat is unsurpassed.

English cuts have evolved through the centuries to reflect changing cooking methods and tastes in English homes. Nowadays, many cuts are sold with less fat, but the aims of good butchery remain the same: to ensure that each cut cooks in the same way every time; that you only get the meat you want to eat, which is sometimes still on the bone or with a little fat to assist with cooking and enhance flavour.

Butterfly Legs and Crowns of Lamb are a Green's speciality. Please ask for advice on cooking to perfection. Of course, one of the best things about buying meat from Green's is that you can have your cuts prepared exactly as you want them....and if you're not sure how you want it, all you have to do is ask.