Choosing and using traditional English cuts of beef and lamb

English cuts have evolved through the centuries to reflect changing cooking methods and tastes in English homes.

Nowadays, many cuts are sold with less fat, but the aims of good butchery remain the same: to ensure that each cut cooks in the same way every time; that you only get the meat you want to eat, which is sometimes still on the bone or with a little fat to assist with cooking and enhance flavour.

Beef cuts	Lamb cuts

Select beef or lamb to view a quick and easy guide to choosing and using traditional English cuts; and you can click through to find a range of mouth watering recipes and cooking tips.

Of course, one of the best things about buying meat from a real butcher is that you can have your cuts prepared exactly as you want them.

And if you're not sure how you want it, all you have to do is ask. Your butcher will be delighted to help in any way they can.