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.
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
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)
Season & brown (optional): Pat dry, season; brown in a hot pan for extra flavour.
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.
Crisp to finish: Drain well; grill/BBQ or roast hot 8–12 mins, turning, until edges are deep golden and crisp.
Season & serve: Sprinkle with flaky salt, lemon and herbs.
Food safety: Serve piping hot throughout.
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
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
Couldn't load pickup availability
Order placed
29 Nov
Dispatched
30 Nov
Delivered
01 Dec - 02 Dec
