57 products

Parts & Offal

Lamb is Meat Fest’s broadest wholesale range, built around the whole carcass rather than a fixed cut list. The eight groups below follow a butcher’s primal breakdown: shoulders and legs for roasting joints, breasts and best ends for slower or quicker cooking, middle necks and necks for braising and stewing, chine and chumps for chops and fillets, and a final group covering trim, fat, offal and whole carcass supply. Every cut across the range is prepared to the customer’s own specification rather than sold as a single fixed pack.

Showing 13 products

Lamb Trims — A bowl of small, irregular lean lamb meat trimmings with thin edges of attached fat

Lamb Trims

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Lamb Fat — Chopped, firm white lamb fat pieces with an opaque, waxy texture piled together

Lamb Fat

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Lamb Kidney — A bowl of small, bean-shaped lamb kidneys with a characteristic lobed surface

Lamb Kidney

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Two whole raw lamb livers on a white tray

Lamb Liver

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Lamb Heart — A bowl of small, dark red conical lamb hearts with a glossy surface

Lamb Heart

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Lamb Fries — A bowl of small, smooth oval lamb offal pieces with pale glossy skin and a firm rounded shape

Lamb Fries

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Cleaned raw lamb tripe on a white tray

Lamb Tripe

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A raw lamb head on a white background

Lamb Head

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Lamb Head — Skinless — A whole skinned lamb head with smooth pale flesh, no wool or skin, jaw and skull exposed

Lamb Head Skinless

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Lamb Feet — A pile of pale, slender lamb feet with visible small hooves and thin skin

Lamb Feet

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Lamb Tail Fat — A solid chunk of pure white lamb tail fat with a smooth, glossy, opaque surface

Lamb Tail Fat

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Lamb Mince — A bowl of coarsely ground lamb mince, loose reddish-pink strands with visible flecks of fat

Lamb Mince

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Lamb Banna

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This group brings together everything outside the primal joints: butchers’ trim, fat and offal. It is a mixed group by nature, covering everything from mincing trim through to offal and mince, rather than a single cut type. It is ordered far less often than the primal joints, and mostly by kitchens with a specific use in mind for a particular item, such as tail fat for a traditional sausage recipe or trotters for a stock.
Items in this group
ItemTypical useLamb TrimsButchers’ trim — mince, sausage, kebab productionLamb FatFat — sausage-making, lardingLamb Tail FatTail fat — traditional rendering and sausage useLamb FriesSpecialist offal itemLamb FeetTrotters — stocks, traditional slow-cooked dishesLamb KidneyGrilling, pies, mixed grillLamb LiverPan-frying, pâtéLamb HeartSlow braising, stuffingLamb HeadTraditional stock and specialist dishesLamb Head — SkinlessPrepared head — traditional stock and specialist dishesLamb TripeTraditional slow-cooked dishesLamb MinceKoftas, burgers, ragu, moussakaLamb BannaSpecialist item
Frequently asked questions
Does this group include offal?
Yes — kidney, liver, heart, tripe, feet and head are all listed here alongside trim, fat and mince.
Where is whole lamb listed?
Whole-carcass supply — Whole Lamb, Baby Lamb and Mutton — has its own Whole Lamb group.
Related categories
This group sits within the broader Lamb range, separate from the primal joints such as Shoulders and Legs.