Lamb Tails / Approx 1KG

Full product description

Proper nose-to-tail cooking. Lamb tails are small, bone-in pieces rich in collagen and flavour that turn sticky-tender with gentle heat, then crisp beautifully under a hot grill or on the BBQ. Think low-and-slow until soft, then a quick blast for golden edges. They’re cracking as a snack with lemon and salt, folded through salads once crisped, or used to enrich stews and stocks with natural gelatine. Simple method, big payoff.

Why you’ll love it

• Collagen-rich pieces that cook meltingly tender

• Two-step cook: slow until soft, then crisp to finish

• Versatile: roast, braise, confit, grill/BBQ, or enrich stocks

• Budget-friendly cut with huge flavour

Cut details

• Whole lamb tails, bone-in with natural fat (renders as they cook)

• Size varies by piece; expect a mix of small and medium tails

• Fresh, never previously frozen (unless stated on pack)

How to cook (quick guide)

1. Season & brown (optional): Pat dry, season; brown in a hot pan for extra flavour.

2. Slow stage (choose one):

   • Oven braise: In a lidded tray with onion, garlic and stock at 150–160°C (fan 130–140°C) for 2–3 hours until fork-tender.

   • Confit: Cover with oil/tallow; cook 120–140°C for 1½–2½ hours until soft.

   • Pressure cooker: 35–50 mins at pressure; natural release.

3. Crisp to finish: Drain well; grill/BBQ or roast hot 8–12 mins, turning, until edges are deep golden and crisp.

4. Season & serve: Sprinkle with flaky salt, lemon and herbs.
   Food safety: Serve piping hot throughout.

Serving ideas

• Lemon, salt & parsley with a cold beer or crisp salad

• Honey–chilli glaze finished under the grill

• Garlic & rosemary with aioli for dipping

• Stock booster: use slow-cooked tails and liquor to enrich soups and stews

Storage & handling

• Keep refrigerated below 5°C

• Once opened, cook within 1 day

• Suitable for home freezing on day of purchase; defrost in the fridge and use within 24 hours

• Avoid cross-contamination with ready-to-eat foods