Lamb Cuts

One of the most popular cuts of lamb, nothing quite makes a classic family roast dinner like a succulent leg of lamb. Not only does a lamb leg have a bold, rich flavour, but it’s also very lean. We advise you roast your leg of lamb from room temperature with chopped rosemary, lemon zest and olive oil for a meal worth remembering.

The lamb chump is a lean cut from between the loin and the leg. It’s naturally tender and flavoursome. Chump is best when cut into small roasting joints or lamb chops. As chops, pan-frying and grilling are recommended. Try with garlic and thyme seasoning with a side of roast butternut squash.

The lamb loin is the most tender cut with a strong lamb flavour. Boned and rolled loin is ideal for a delectable roasting joint. But it’s also used to create the juiciest chops and noisettes. Try lamb loin roasted with olive oil, garlic and butter on a bed of risotto for a luxurious dinner that won’t disappoint.

The lamb’s best end of neck is where the rack of lamb cut comes from. It’s a premium cut from the lamb’s first ribs, closest to the head. The best end of neck has a rich flavour, sold as a rack, as best end chops or as boneless fillets. For a sumptuous Sunday roast, marinate your rack of lamb overnight in olive oil, rosemary and garlic before roasting.

Lamb middle neck fillets have a strong flavour from the fat marbling and connective tissue. The middle neck is best braised or stewed to help melt away the fat, which releases a beautifully sweet, rich flavour. Try your lamb neck braised with red wine and lemon.

Lamb scrag is an inexpensive cut from the neck end. Scrag needs long, slow cooking to release the wonderful flavour and tenderise the meat. Scrag usually comes sold on the bone or chopped and diced, perfect for a hearty stew or casserole. Try your lamb scrag in a casserole with onions, garlic, oregano and white wine with butternut squash

Lamb breast is a little tougher and fattier than other cuts of lamb. The breast or flank is at its finest when minced but is also sold rolled. Try minced lamb breast in a tasty traditional shepherd’s pie, ideal for winter. Lamb breast also serves as an incredibly flavourful, rich stock base.

Lamb shoulder is a rich and juicy cut, sold bone-in and boneless. When cooked properly, shoulder is an easy way to eat extravagantly. While it’s not as lean or tender as a leg of lamb, the shoulder is perfect when slow-cooked as a joint. For something a little different, try slow roasting your lamb shoulder with anchovies, capers, lemon and garlic for a truly unique meal.