SELECTING CUTS
Shoulder Cuts
The shoulder of the lamb is the most economical cut and can be boned and rolled into a roast or cut into chops. It can be roasted but is also suitable for long, slow, moist cooking to tenderize it such as stews and casseroles.
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| Boned Rolled Netted (BRN) Shoulder | Shoulder Rack 4 Rib |
Middle Cuts
The loin cuts are the jewels of the lamb and are very tender, and the French rack is also a premium cut. With both you should aim for quick cooking to maximize their tender, juicy qualities. Best served a little pink –To avoid drying out don’t overcook.
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| Boneless Loin | Bone in 1-Rib Saddle |
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| Tenderloin | Frenched Rack 8 Rib |
Leg
The classic leg of lamb is the most versatile cut, as it can be rolled and tied, butterflied, boned, cubed (for kabob) or prepared whole. The meat is tender yet firm and is suitable for a variety of cooking methods. It is an economical cut for entertaining – try a leg of lamb to impress your guests at your next special occasion.
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| Aitch Bone Out (ABO) Leg Chump On | Tunnel Boned Leg Chump Off, Shank Off |
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| Boneless Topside | Boneless Sirloin Cap Off |
Shank
Shanks are almost always cooked in liquid, at length, until the delicious meat starts to fall away from the bone. Although long, slow cooking is a must, the dual rewards of flavor and unique taste more than justify it. Cooking Method:
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| Foreshank | Hindshank |
