Cuts of Lamb
Hover your mouse over the parts of the Lamb for details
RACK / CHOPS
Cut between the ribs for lollipop like chops. Lamb chops or cutlets are the most expensive cuts of lamb but are incredibly delicious and tender. Best cut for Pan fry.
LOIN CHOP
From just behind the rib section comes the loin, home of the most amazing porterhouse and T-bone type cuts. They are small, but they possess some of the most tender and flavourful meat
LEG / HINDS
Like the shoulders, the legs of a lamb work hard, so this cut will h a good, strong flavour. It produces juicy, tender, and lean meat when cooked, especially if using dry heat methods like roasting.
Leaving the bone in to take advantage of this lamb cut's impressive natural presentation, which is perfect for dinner parties, weddings, banquets, and other special events. Best portion for Biriyani. It’s a lean muscle, so take care not to overcook it, or else it could end up quite dry and hard.
NECK
Lamb neck can be cooked slowly on a low heat, but unlike the shoulder, it can also be treated like a steak and cooked quickly over a high heat until pink. It goes well with a whole load of flavours and is delicious served with a great mash when cooked low and slow. It works really well as a stew or curry and is a great cut of meat to make Kebabs with, too.
SHOULDER
This part of the animal works hard, so the meat from a lamb’s shoulder is full of flavour. Good if it is roasted whole or chunked for grilling. To maximise the flavour, cook lamb shoulder on the bone so the meat simply falls apart when pulled with a fork. Recipes using lamb shoulder are fail-safe. crowd pleasers.
Good for Curry dishes, Stew, Slow-Roasting,.. Slow cooking will make the portion tender.
SHANK
Lamb shank is cheaper cut that goes a long way. Taken from the lower part of the legs, there is a lot of collagen in the shank, which, when cooked slowly, gives the meat a lovely soft, melting texture, making this another cut that’s perfect for stews and slow-cooking. Biriyani with full shank portion will be delicious.
RIBS
Ribs are often demonized as too fatty. True, your lamb ribs will most likely come with a cap of fat on one side. To deal with this, towards the end of braising, uncover the pan, and the fat will begin to brown and become a little crispy at the edges. Ideal for Dhalcha
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