Lamb

Description

From local meat counters and neighborhood farmers’ markets to restaurant menus and family kitchens, a variety of lamb cuts star as the centerpiece of the table. Before you decide on which lamb cuts you’re going to buy, remember to always buy free-range or organic whenever possible. This means the animal has led a life, often born and reared outdoors in small numbers where it can happily forage and exercise as nature intended.

SHOULDER

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

CHOP/RACK

Lamb chops or cutlets are the most expensive cuts of lamb but are incredibly delicious and tender. They are taken from the ribs of the lamb and cooked individually, normally over a grill or a barbecue. When a number of them are left together and cooked as a whole, they’re called a rack of lamb. Chops and racks can be French trimmed, where the meat is scraped from the ends of the rib bones, which looks super-impressive on a plate. 

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 filet. 

RUMP
The rump comes from the back of the lamb. This cut is lean, tender, and full of flavor – just be careful not to overcook as it will become tough if left to dry out. It is delicious pan-fried whole, finished in the oven for a few minutes, then sliced to reveal its blushing pink center. Or, it can be cut into chops on the bone and 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 flavor. 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. Rub it all over with herb oil, some garlic, and even a little mustard, if you like, roast in the oven, then finish off on the barbecue to get a great gnarly smoked flavor.

SHANK

Lamb shank is a super-simple, cheaper cut that goes a long way. 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 more inexpensive cut and is available at supermarkets and butchers. Lamb neck can be cooked slowly on low heat; yet, unlike the shoulder, it can also be treated like a steak and cooked quickly over high heat until pink.