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Lamb Cuts Explained: How to Cook Different Cuts Of Lamb

04Jul2013
Lamb Cuts Explained: How to Cook Different Cuts Of Lamb
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Learn the difference between lamb ribs, lamb breast, lamb shoulder, and lamb shanks with a lamb cuts diagram and understand how to cook different cuts of lamb.

Make the most out of those delicious lamb cuts you bought from the local store and learn which cooking method is best suited for each cut with these tips for cooking lamb.

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How to Cook Different Cuts Of Lamb

Learn how to cook lamb cuts and get tips for cooking different lamb parts in this “lamb cuts explained” diagram and list of basic mutton cuts.

  • Lamb Chop

A lamb chop, which is traditionally the priciest cut per pound, is the lamb rib or the lamb loin. The loin stretches across the lamb’s back. This is a tender cut of meat and is most suitable for quick cooking methods to prevent it from drying out.

A lamb chop with very little fat in the muscle can dry out fast when it is cooked for a long period of time. The tender and flavourful lamb rib portion covered with a layer of fat, which then melts and bastes when cooked.

When serving the lamb rib, you can either slice it into small rib chops or plate it as a whole lamb rack consisting of several ribs at a time. As for the lamb loin, you can either cut it into loin chops or excise the small tenderloin from the top loin chops.

A lamb loin roast consists of the entire bone-in loin section, while the saddle is a double loin roast complete with a backbone still clinging to the lamb meat and fat.

Best for broiling, grilling, and pan-searing until the lamb chop is medium rare for optimal flavour.

  • Leg of Lamb

The leg of lamb cut is usually sold either bone-in or boneless. The boneless leg is normally tied when the meat is roasted.

These relatively large whole lamb cuts contain a muscle used frequently by the animal. Thus, it is best suited for cooking over low temperatures for long periods of time.

If you want to grill a boneless leg, butterfly-cut it first so it cooks evenly throughout. The butterflied leg of lamb spreads flat and thinly.

Best for liquid-braising over several hours or roasting at low temperature.

lamb cuts diagram

  • Lamb Shoulder Chop or Steak

Cooking lamb shoulder or lamb steaks involves using fairly thin cuts of muscle interspersed with fat, which adds flavour and helps keep the meat moist.

Best for grilling and quick stovetop braising.

  • Ground Lamb

Fresh and frozen ground lamb meat can be used for any cooking method that applies to ground beef, including grilled burger. You can use the cheap lamb cuts in ground lamb recipes.

Now that you know the cooking methods recommended for each lamb cut, learn how to pick quality meat from the local supermarket or butcher shop. Good quality lamb cuts are lean ones.

They are firm to the touch, and the fat interspersed with the meat is creamy white. Avoid ones with too much fat. The fat that looks crumbly or yellowish may mean old meat.

Very young lamb has pale pink flesh, while an older animal’s flesh ranges from light to dark red in colour. To properly store lamb meat, quickly freeze the lamb cuts. Quick-freezing helps retain the lamb meat’s succulence.

Take note that the fatty portion of the lamb is always the first to turn rancid. Thus, it is best to buy lean lamb cuts if you intend to store them for a period of time.

Want to share your recipes? Share lamb recipes and lamb dishes with the recipe sharing community on the SHEROES only-women app.

About the author:

Peter Richardson is a retired butcher who still has a passion for preparing meats. He enjoys sharing his know-how on various food and cooking sites. To find lots more delicious lamb recipes, just go to this webpage.

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lamb cuts chart

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