Beginning with the Lamb Neck:
Includes the Neck, Shank and Shoulder rack. This economical cut is best slow cooked using either a moist method, such as braising or stewing, or by slow roasting. Forequarter chops are the largest lamb chops available.
From the Shoulder:
Shoulder Steak, Shoulder Chops, or Shoulder Roast. These cuts provide good flavor, but are tough. This is exercised muscle and requires long moist cooking to become tender. May be used for stews.
Lamb Breast:
Lamb Breast is the underside of the belly. It is a fattier meat that requires slow braising. Most of the fat will cook off. Can be quite tender after braising.
Flank:
A tough, fatty and flat cut that is usually reserved for stew and ground lamb meat. Lamb Flank needs long cooking times utilizing braising or combination methods.
Lamb Rib:
The main rib section of the lamb, the rack is made up 16 Ribs, also called Chops. Although it’s made up of two sections, each of 8 ribs, it is mostly sold halved. When sold whole, it’s called a double rack of lamb. May be roasted, grilled or pan fried.
Lamb Loin:
Also called Lamb Saddle, The center of the animal, this contains the most tender cuts of lamb meat and is usually presented cut into loin chops or whole as a loin roast. May be roasted, grilled, pan fried or braised.
Lamb Sirloin:
The Lamb Sirloin is usually part of the whole lamb leg, but can also be sold separate, boneless as a Sirloin Roast, or cut into Sirloin Chops. Tender and flavorful. Best if seared and roasted, may be braised.
Lamb Leg:
Sold as bone in or boneless, the Leg of Lamb is a classic cut. Sold whole or halved (the upper thigh), this is a large, flavorful cut. A bone in leg of lamb is usually more flavorful. May be roasted, braised, or grilled. Generally served medium rare.
Fore shank and Hind shanks:
The Fore Shanks come from the front legs and is smaller than the Hind Shank, which is much meatier. As these are exercised muscles, they require stewing or braising.