Lamb

Lamb is goat's milder cousin: sweeter fat, softer grain, and far more forgiving if you walk away from the pot. Chops, shoulder, leg, liver and minced.

How to choose

Shoulder for a slow roast that cannot really fail. Chops for the grill — two minutes a side and rest them. Liver for a fast breakfast fry. Minced lamb for kofta, moussaka and burgers that taste of something.

How we cut it

Chops cut to thickness, shoulder bone in or out, leg tunnel-boned for a roast, diced for curry. Ask and we cut it.

Keeping it

3 days in the fridge, four months frozen. Lamb fat takes on other smells — keep it away from fish and onions.

Delivery and payment

Same-day delivery across Nairobi for orders placed before 6:30 PM, from KSh 150 depending on the area. Pay by M-Pesa to till 9700565 (Buy Goods) when you place the order — the name on your phone should read DannyKam Butchery. We start cutting once the payment is confirmed.