Lamb Cuts
Rack of Lamb/Lamb Chops
The rack of lamb is an iconic cut that is both delicious, and impressive looking. This cut is taken from the ribs of the lamb and is prepared either whole (with 8 bones in a full rack), or as individual portions, which are commonly called ‘lamb chops’. As a tender, flavour-packed cut, it is best served pink in the middle. For the rack of lamb, this is best done through roasting, and for individual chops, through pan-searing, or grilling, similar to a beef steak. To prepare a rack of lamb for roasting, several trimmings can be done. One crucial step is to clean out the bone ends for presentation and ease of cooking, in a process known as ‘frenching’. Simply let our friendly butchers know your preferred cooking technique, and they would be happy to help.
Shoulder
The lamb shoulder cut comes from the large muscles higher up above the legs, which provide the power to them. As a hardworking muscle, the shoulder is full of flavour, but needs to be cooked low and slow, to break down the muscle fibres and become tender. Have our butchers cut the shoulder meat to chunks for a sumptuous stew, or trimmed and dressed for a slow-roast in the oven.
Bone-in Leg
The upper part of the lamb leg, just below the shoulder, this cut is flavourful, and quite lean. Its impressive appearance makes it a popular choice for roasting whole in the festive seasons. Be sure not to overcook it though, as this cut is best served pink in the middle and cooking it through might make it tough and chewy. Get our friendly butchers to dress one for a roast, or deboned and butterflied for a quicker cook.
Loin Chops
Notice how the loin chops look like mini T-bone steaks? That’s because this cut comes from the same part on the lamb. It’s smaller size, however, makes it relatively easier and faster to cook than its beef counterpart. The T-bone separates two major muscle groups on the lamb, on one side is the loin, and on the other, the fillet. The T-bone steak is classically prepared by grilling, adding some extra smoky flavour to this relatively lean, but tender cut.
Lamb Shank
The lamb shank comes from the lower part of the lamb legs, and almost always comes with the bone-in. Having the bone makes this a great cut for cooking low and slow as it is high in collagen and the meat becomes melt-in-your-mouth tender. The bone marrow also adds an extra depth of flavour to the dish. The lamb shank is also used in many classic recipes from different cultures, from British beer braised stew, to the beloved Biryani.
Lamb Mince
Minced lamb is usually made with leaner cuts, and trimmings, that provide the mince with added flavour and texture. Lamb mince is classically used in the authentic Shepherd’s Pie, and can also be used to make lovely lamb burgers, for an exciting switch up from the classic beef or chicken.