The Cuts


Neck of lamb fillet
Neck of lamb fillet

Neck

Excellent for stewing, braising and soups. Delicious cooked with dried beans and lots of vegetables and herbs for really substantial and economical meals.

Which cut:

  • 1 - Neck
Shank
Shank

Shank

Allow one per person. Delicious as a long slow braise. Excellent flavour. 

Which cuts:

  • 5 - Foreshank
  • 10 - Hindshank
Shoulder
Shoulder

Shoulder

Full forequarter of lamb, boned and rolled for easy carving. Cut into steaks for braising. 

Which cut:

  • 2 - Forequarter/Shoulder
Gigot
Gigot

Gigot

Ideal for braising. Very good flavour. New season lamb can be marinated and then grilled or barbecued.

Which cut:

  • 2 - Shoulder
Rack of lamb/Guard of Honour
Rack of lamb/Guard of Honour

Rack of Lamb

Roast in the piece with herbs, garlic and honey or cut into cutlets for a meal in minutes. The eye fillet can also be removed and cooked in the piece ideal for barbecuing. Marinate in olive oil and balsamic vinegar or cut into medallions and panfry for a special meal.

Which cut:

  • 3 - Fairend/Rib/Rack
Loin
Loin

Loin

Cut into loin chops. A double loin (saddle) boned and rolled for roasting, could also be stuffed.
Boned and rolled loin can also be cut into noisettes, which are ideal for panfrying.

Which cut:

  • 6 - Loin
Leg steak
Leg steak

Leg part boned & leg steaks

The leg is part boned for easy carving but the shank bone is left intact so the joint retains its shape. Leg steaks are perfect for grilling or for barbecuing.

Which cut:

  • 9 - Leg
Butterfly Leg of Lamb
Butterfly Leg of Lamb

Butterfly Leg of Lamb

This is a very popular cut. The leg is completely boned, well trimmed and flattened out so you have even thickness, ideal for roasting or barbecuing.

Which cut:

  • 9 - Leg
Lamb mince
Lamb mince

Lamb mince

Minced Lamb offers lots of potential from lamb burgers and meatball to mince kebabs. Adapts well to flavourings and spices etc. Minced lamb should not contain more than approx. 12% fat. 

Which cut:

  • 2 - Shoulder/Forequarter

 

Lamb strips
Lamb strips

Lamb strips

Sliced more thinly and very lean these strips are ideal for stir fries.

Which cut:

  • 9 - Leg
Cubed or diced lamb
Cubed or diced lamb

Cubed or diced lamb

Cubed or diced lamb are versatile cuts from either the shoulder or the leg. They can vary from around 2.5cm/1 inch thick, making them the perfect size for stews, kebabs, casseroles or curries. 

Which cuts:

  • 2 - Shoulder
  • 9 - Leg