LAMB:

Cuts

First, let’s learn some basics about cuts and where they come from. Note that the asterisks show the most popular cuts.

Let’s Start with the Most Tender

Loin

The loin offers the most expensive and tender cuts, and is leaner than meat from the rack. Be careful not to overcook it, and be sure to use a dry-heat method such as broiling, grilling or roasting.

• Loin Chops*

Rack

The section contains the ribs of the animal and is made into chops or is split into racks. These cuts are best prepared using dry cooking methods.

• Rib Chops*
• Rack of Lamb*

Breast

This section is flavorful and in the middle between tender and tough. The breast is good for roasting or braising.

• Lamb Breast

Leg

The leg offers large, lean cuts that can be quite tender, like those from the sirloin, or less tender from the shank half. Depending on which you choose, the leg is usually roasted but can be braised if less tender.

• Leg of Lamb (Whole)*
• Leg of Lamb (Shank Half)*
• Leg of Lamb (Rump Half)*
• Boneless Leg Tied*
• Sirloin Chops
• Leg Cutlet (Bone-In)*

Now for the Less Tender, but Still Delicious

Shoulder

The shoulder portion of the animal can be tougher, but more flavorful. These cuts should be cooking using moist cooking methods to make it tender.

• Shoulder Blade Chops*
• Shoulder Round Bone Chops*
• Lamb Stew Meat*

Shank

The shank is less tender and best prepared with moist cooking methods. Cuts from the shank are popularly diced and used in stews.

• Lamb Shanks*

Cooking Methods

Each cooking method brings out a different taste and texture in your cuts of lamb, so take a moment to learn more about which method goes best with which cut.

Tender Cuts

For tender cuts, cook at a higher temperature for a shorter amount of time and use dry techniques such as:

• Broiling
• Grilling
• Roasting
• Pan-Frying

Less Tender Cuts

The less tender portions of the lamb can be tougher, so cook these cuts at a slower pace and at lower temperatures, with moist heat cooking methods such as:

• Braising (cooking in a small amount of liquid over a long period of time)
• Stewing