Lamb 101
Lamb is incredibly tasty and incredibly easy to prepare. It’s also extremely versatile and suits a wide range of dishes and flavors. If you’re new to cooking lamb, simply treat it like beef. Learn a little about the different cuts below then head to our recipe page to get your taste buds going.
Belly
Lamb Belly
From the breast of the lamb, typically has a higher fat content. When cooked slowly produces a meltingly tender, rich and flavorsome eating experience.
Riblet
Trimmed of excess fat. When cooked slow and low or grilled, produces a tender and succulent meat.
Fore Shank
Foreshank
Cook slowly for a rich flavor, wonderful texture and succulent meat that falls from the bone.
Hind Shank
Hind shank
Cook slowly for a rich flavor, wonderful texture and succulent meat that falls from the bone.
Leg
Carvery Leg
Most suited to roasting or slow cooking to produce firm but tender meat and a delicious eating experience.
Boneless Leg
This boned out leg joint is cut open, lending itself to a variety of cooking methods. The result is succulent and flavorful.
Leg Steaks
Cut from a leg of lamb and can be cooked quickly for a convenient and tender meal.
Loin
Loin Chop
Cut from the saddle of the lamb, tender and packed with flavour.
Striploin
A very tender and low fat piece of meat that benefits from quick cooking.
Tenderloin or Fillet
A tender and lean piece of meat. Be sure to not to overcook.
Neck
Neck Slices
An affordable cut. When cooked slowly produces a meltingly tender, rich and and flavoursome eating experience.
Rack
Frenched Rack, Cap On
A premium cut that benefits from quick cooking to maximize the tender and juicy qualities. The ribs are frenched and the cap left on. This a wonderfully succulent cut with a mild flavour that is quick and easy to prepare.
Frenched Rack, Cap Off
A wonderfully succulent and tender premium cut with a mild flavour that's quick and easy to prepare, and benefits from quick cooking. The bones are trimmed and cleaned of meat down to the eye muscle and the fat cap has been removed.
Shoulder
Bone In Shoulder
Derived from the forequarter of the lamb, this is one of the most affordable cuts. Roast at a lower temperature for tenderness.
Shoulder Blade Chops
Succulent and tender when cooked slowly as the higher fat content melts away. Also delicious pan fried or barbequed. Sear at a high heat for a golden crust, added flavour, texture and visual appeal.
Shoulder Round Bone Chops
Succulent and tender when cooked slowly as the higher fat content melts away. Also delicious pan fried or barbequed. Sear at a high heat for a golden crust, added flavour, texture and visual appeal.
Boneless Netted Shoulder
From the forequarter of the lamb, an affordable cut and conveniently boned out. Roast at a lower temperature for sweet and tender meat.
Ground Lamb
Lean, with a delicate flavour that's great for patties, kofta, meatballs and sausages. Also makes a fantastic addition to a variety of recipes such as traditional Shepherd's pie.
Sirloin
Lamb Rump
Often used for kebabs. Can be treated like a steak and cooked on the grill or barbecue. Cap left on.
Sirloin
Often used for kebabs. Can be treated like a steak and cooked on the grill or barbecue.
Standing Rib
Standing Rib Roast
Cut from the shoulder ribs, will deliver a tender and flavorsome eating experience when cooked slowly.