Our Guide to Lamb Cuts

We created these short guides to inform and inspire you to make the best of every part of the lamb.

Shoulder: A lean, hard working part of the body. Flavoursome and tender when handled correctly, the shoulder is perfect for roasting, or diced in stews and casseroles. If roasting, cook it low and slow for best results. The shoulder can be left whole or divided into two – please let us know your preference when placing your order.

Cutlets: Taken from the ribs, these chops have very few limits when it comes to cooking method. They are extremely tender when cooked to perfection, and full of flavour. They can be oven roasted or grilled but we also love them on the BBQ – weather permitting of course.

Chops (Loin): Located in the rear quarter of the lamb, loin chops are often lean and tender producing a delicious flavour. As with cutlets, they are best cooked on the grill or roasted – but they do not require much cooking. Depending on the lamb, they may be left together as a small joint.

Chop (Neck): The neck chops have a delightfully tender texture in a stew or curry, and are the best cut for making Lancashire hotpot or lobscouse.

Leg: As with the shoulder, the leg is a lean cut from a part of the body that has worked hard. Make sure not to overcook to keep it tender and moist. Often serving 6 people when whole, it is perfect for a family roast – but we sometimes enjoy boned on the BBQ. As with the shoulder, let us know if you would like the leg joints whole or split into two.

Shank: Taken from the lower leg, the shanks are almost exclusively cooked in a liquid based meal. It contains a high amount of collagen which means when it is cooked slowly, the meat will become velvety and melt away from the bone. The long time required to cook it to perfection will be worth the wait for the great taste you will get when you sit down to eat.

Breast: Often referred to as either the breast or belly, this cut has several purposes. As a rolled joint it can be perfect for a roast dinner when cooked low and slow – we often prefer to dice this part though, making it ideal for curry, stews and casseroles.