Cuts of Lamb

In This Section

Lamb is a great source of protein, vitamins and minerals, but just be sure to choose leaner cuts on most occasions, reserving the fattier pieces for weekend treats.

Understanding which cooking method is best applied to each of the different cuts will help you find the perfect cut for your needs, and your preferred style of cooking.

To get the best cut, visit your local in-store community butcher who can best advise on a cut to suit your needs, and also recommend some top cooking tips!

Shoulder


This part of the animal works hard, so the meat from a lamb’s shoulder is full of flavour. It takes a while to become tender, but this means it’s a great choice for stewing and slow-roasting. 

How to cook shoulder

To maximise the flavour, cook lamb shoulder on the bone so the meat simply falls apart when pulled with a fork.

 

Chop/ Rack

Lamb chops or cutlets are the most expensive cuts of lamb but are incredibly delicious and tender.

How to cook chop/rack

Best cooked individually normally over a grill or a barbeque.

 

Loin Chop


These are mini T-bone steaks cut from the waist of the lamb. On one side of the chop is the lamb loin and on the other side is the fillet.

How to cook loin chop

Best cooked individually normally over a grill or a barbeque.

 

Rump


The rump comes from the back of the lamb. This cut is lean, tender and full of flavour – just be careful not to overcook as it will become tough if left to dry out. 

How to cook rump

 It is delicious pan-fried whole, finished in the oven for a few minutes, then sliced to reveal its blushing pink centre. Or, it can be cut into chops on the bone then grilled or pan-fried.

 

Leg


Like the shoulders, the legs of a lamb work hard, which means that this cut has a good, strong flavour. 

How to cook leg

Leg of lamb is great roasted whole on the bone or boned and barbecued. It’s a fairly lean muscle, so take care not to overcook it, or else it could end up quite dry.

 

Shank


Lamb shank is a super-simple, cheaper cut that goes a long way.

How to cook shank

Taken from the lower part of the back 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.

 

NECK
Neck is a cheap cut and is available at supermarkets and butchers.

How to cook neck

Lamb neck can be cooked slowly on a low heat, yet unlike the shoulder, it can also be treated like a steak and cooked quickly over a high heat until pink.