Lamb Feet

Lamb feet — cleaned and prepared for slow cooking and stock. We supply it within our Others range under Lamb, to UK wholesale kitchens — restaurants, butchers and caterers. Typical uses include traditional slow-cooked dishes, soups, and stocks that need to set.

What it is

The trotters, cleaned and supplied ready to cook. They are almost entirely skin, bone and connective tissue, which makes them a source of body and gelatine rather than of meat.

How it is prepared

Cleaned whole, split, or cut to your specification.

Cut specification

Typical trade use

Traditional slow-cooked dishes, soups, and stocks that need to set. Long, slow simmering. Nothing about this cut is quick.

Ordering notes

Supplied chilled, vacuum-packed or on trays. Case quantities to suit your delivery schedule. Keep refrigerated and use within the date advised on delivery. Frozen supply available on request.

Browse the full Others range or all Lamb cuts. Related cuts in the same range: Lamb Tripe and Lamb Heart. For traditional slow-cooked dishes we also supply Lamb Neck. To confirm a specification or open a trade account, contact us.

Frequently asked questions

How is Lamb Feet supplied?

Cleaned whole, split, or cut to your specification. Confirm the exact specification when you place your order.

What do trade buyers use Lamb Feet for?

Traditional slow-cooked dishes, soups, and stocks that need to set.

How does Lamb Feet differ from Lamb Tripe?

Within the Others range, the main difference is bone-in versus boneless.

Cut specification, portion size and preparation notes are passed to our butchers exactly as you give them — we do not adjust or simplify them. Average unit weights vary from carcass to carcass; please confirm weights and case quantities when ordering.