In the latest booklet in EBLEX’s ‘Master Chef and Master Butcher’ series, Antona and master butcher Dick van Leeuwen showcase six underused and inexpensive lamb cuts, which can be used for traditional and sous vide cooking.

These are designed to encourage chefs to put this meat back on menus and help the industry to profit from it.

Foodservice project manager for EBLEX, Hugh Judd, explained: “With a good amount of new season lamb coming in, now is the perfect time to make the most of it on menus. Dick and Andreas have produced a great range of cuts to offer inspiration to chefs.”

Van Leeuwen added: “An important focus for the supply chain at the moment is maximising carcase utilisation. Lamb is a popular meat with consumers and these cuts will give chefs greater menu variety and the opportunity to increase profitability.

"Andreas has provided input from a chef’s perspective and I think we have come up with some great ideas for the foodservice industry.”

The featured lamb cuts are: heart and liver (EBLEX Code: Offal L001); spatchcock (shoulder) (EBLEX Code: Forequarter L030); rolled belly (EBLEX Code: Breast L013); spare ribs (EBLEX Code: Breast L012); chunky neck chops (EBLEX Code: Forequarter L037); and tongue (EBLEX Code: Offal L001)

Further information and a downloadable version of the booklet can be found on www.eblextrade.co.uk. Printed copies of the booklet are available to members of the Quality Standard Mark Scheme.