Leg of Lamb: This cut of Lamb is made with the animal’s two hind legs. It produces juicy, tender, and lean meat when cooked, especially if using dry heat methods like roasting. We also suggest leaving the bone in to take advantage of this lamb cut’s impressive natural presentation, which is perfect for dinner parties, weddings, banquets, and other special events.
Lamb Rack: The Lamb Rack is one of the most sought-after and expensive cuts of Lamb on the market. It consists of the Lambs’ rib section. Approximately eight rib chops can be butchered from this lamb cut, which we will discuss further below. Most butchers also French Trim Lamb Racks, hence the reason for the meat cut’s hefty price tag.
Lamb Rib Chops: Lamb Rib Chops are made from the Rack of Lamb, usually after French trimming with a simple cut in between each rib bone to make individual rib chops.
This cut boasts a mild flavor and incredibly juicy meat that pairs wonderfully with a host of the best lamb marinades. It is also super versatile to prepare and tastes great when grilled, air-fried, pan-seared, or roasted. As Rib Chops come from Lamb Rack, these are quite expensive.
The tender soft lean meat and rich fat on lamb rib chops mean they pair great with a huge assortment of side dishes lamb chops.
Lamb Neck: Though one of the less popular cuts, the Lamb Neck has much to offer. It is tough yet flavorful, meaning you can create tasty lamb dishes with a bit of patience using slow and low cooking. Many choose to incorporate Neck of Lamb in stews or grilled shish kebabs
Lamb Neck can be enjoyed like a steak by slowly cooking over low heat first, then finishing by grilling the Lamb Neck to attain a nicely charred finish on the outer layer, if you go with this method.
Lamb Loin Chop: The loin produces the most flavorful and tender cuts of Lamb in our opinion, due to its generous and tasty fat cap.
Lamb Loin is located in between the ribs and sirloin. Lamb Loin Chops look like miniature bone-in T-Bone steaks or Porterhouse, that are straightforward to grill or pan-fry. Although most butchers have boneless lamb loin chops available to purchase, we recommend buying them bone-in.
Lamb Shoulder: This Lamb cut is produced from the animals’ shoulder blades. It is a thick, tough, and slightly fatty part of the lamb. However, the fat is relatively easy to trim and guarantees that the meat will come out perfectly juicy every time.
Lamb Shoulders are commonly slow-cooked as a stew or roasted in the oven, allowing for a budget-friendly alternative to Leg of Lamb roasts.
Lamb Shank:Lamb Shank is among the best cuts of lamb due to its versatility and value for money. Unmistakable in appearance with a bone through the center, Lamb Shank meat comes from the lambs’ upper thighs, including directly underneath the lambs’ hind legs (aka the iconic Leg of Lamb cut mentioned above).
Lamb Shank is a large, lean, and tender part of the animal that is ideal for making lamb stews and braising other slow-cooked meals
