Cushion of lamb - a boned shoulder of lamb, de-fatted and stuffed with your own choice of stuffing - for example - minced lamb, apricot and garlic, then tied into a cushion
Carvery leg of lamb - a whole leg with h-bone and middle bone removed leaving only the shank bone for easy carving. Optionally stuffed and stitched.
Guard of honour - two racks of lamb (best end), French trimmed to the bone and arranged with chefs hats for decoration.
Lamb noisettes - rolled loin of lamb boned and stuffed and cut into medallions.
Crown roast - two racks of lamb trimmed, reversed and made into a crown with stuffing and chefs hats trimming. Approximately 14 bones.