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[apane title=”Lamb Leg”]The leg is the hind leg of the animal and for a larger roast to serve c. 8 people can be cooked whole or for two smaller roasts can be cut in to two parts[/apane]
[apane title=”Lamb Leg Fillet”]If the leg is subdivided the top part (closest to the loin) is known as the leg fillet. As an alternative to roasting this cut can be sliced to create steaks often known as lamb rump[/apane]
[apane title=”Lamb Loin Chops”]The loin is the tenderest, tastiest cut of the lamb, it can be left whole to create a fabulous roasting joint called lamb saddle. In half lambs the lamb can be cut to create loin chops, as they are from the loin and therefore have no rib bone they have the classic rounded appearance.[/apane]
[apane title=”Lamb Cutlets”]These are the classic lamb chop with bone in. Rather than cutting individual chops the rack of ribs can be left whole and French trimmed to make a rack of ribs for an impressive dinner party dish[/apane]
[apane title=”Lamb Breast”]This can be a confusing term with lamb, it is the equivalent to flank in cattle or belly in pigs. In other words the lower half of the body which has a narrow depth of meat and is suitable for barbecuing like spare ribs, casseroling or trimming the meat to mince[/apane]
[apane title=”Lamb Shoulder”]Lamb shoulder has enjoyed a resurgence in recent years and is widely recognised as one of the tastiest cuts. Shoulder is ideally cooked slowly on a low heat for several hours to make the most of the rich juicy flavour[/apane]
[apane title=”Lamb Neck Fillet”]Despite what the name may suggest the neck fillet is actually part of the shoulder cut. It can be left on the shoulder or removed to provide a very tasty cut ideal for braising[/apane]
[apane title=”Lamb Neck Chops”]The neck chops are only available on orders for a whole lamb and are suitable for casseroling[/apane]
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