Eblex has developed a new range of foodservice cuts to persuade restaurants to put lamb back on the menu in the face of high prices.

The new cuts were developed by Michelin-starred chef Andreas Antona and Eblex master butcher Dick van Leeuwen, and focus on inexpensive, underused cuts of lamb that allow foodservice operators to make a good margin despite high per-kilo prices.

At present, one kilo of lamb costs £4.20 at Smithfield market, up from £3.90 in 2009 [Eblex].

The new cuts include lamb heart and lamb liver, lamb spatchcock (made with shoulder), rolled belly of lamb and chunky neck chops.