1. Shoulder

• Description: A well-exercised part of the lamb, the shoulder contains rich marbling and connective tissue, making it flavorful but requiring slow cooking.

• Common Cuts:

  • Shoulder Roast (bone-in or boneless)

  • Blade Chops

  • Shoulder Steaks

  • Stew Meat

• Best Cooking Methods: Slow roasting, braising, stewing, or grinding for mince.

2. Rack (Rib Section)

• Description: One of the most tender and premium cuts, the rack consists of the rib section with a good amount of marbling.

• Common Cuts:

  • Frenched Rack (trimmed rib bones for presentation)

  • Rib Chops (lollipop chops)

  • Crown Roast (rack formed into a circular shape)

• Best Cooking Methods: Roasting, grilling, or pan-searing.

3. Loin

• Description: A tender and lean section located between the ribs and leg.

• Common Cuts:

  • Loin Chops (small, T-bone style cuts)

  • Loin Roast (boneless or bone-in)

  • Lamb Tenderloin

• Best Cooking Methods: Grilling, pan-frying, or roasting.

4. Leg

• Description: The leg is a large, lean, and versatile cut, often used for roasts.

• Common Cuts:

  • Whole Leg Roast (bone-in or boneless)

  • Sirloin Chops

  • Butterfly Leg (boneless and flattened)

  • Leg Steaks

• Best Cooking Methods: Roasting, grilling, or slow cooking.

5. Breast & Flank

• Description: A fattier, less tender section, often used for braising or ground meat.

• Common Cuts:

  • Lamb Breast (bone-in, often used for slow cooking)

  • Flank (lean and flavorful, but requires tenderizing)

  • Lamb Ribs (can be slow-cooked or barbecued)

• Best Cooking Methods: Braising, slow roasting, or grilling.

6. Shank

• Description: Taken from the lower leg, this cut is full of connective tissue and best cooked low and slow.

• Common Cuts:

  • Fore Shank

  • Hind Shank

• Best Cooking Methods: Braising, slow roasting, or stewing.

7. Offal (Variety Meats)

• Description: Lamb offal includes nutrient-rich organ meats that are prized in many cuisines.

• Common Cuts:

  • Liver

  • Kidneys

  • Sweetbreads (thymus or pancreas)

  • Heart

  • Tongue

• Best Cooking Methods: Pan-searing, grilling, or slow cooking.