Lamb Cuts Chart

12 Lamb Cuts you should know

1. Lamb Rib Chops

Lamb rib chops are cut from the rib section, known for their tenderness and rich flavor. Ideal for grilling or pan-searing, they are often served as elegant, individual portions.

2. Lamb Loin Chops

Lamb loin chops come from the loin section and resemble small T-bone steaks. They offer a tender and juicy eating experience, perfect for grilling or broiling.

3. Lamb Shoulder Chops

Shoulder chops are cut from the shoulder area, providing a robust flavor. They require slow cooking methods like braising to become tender.

4. Lamb Leg

The lamb leg is a versatile cut that can be roasted whole or cut into steaks. It is flavorful and suitable for various cooking methods, including grilling and roasting.

5. Lamb Shank

Lamb shanks are taken from the lower part of the leg and are best cooked slowly to break down the connective tissue, resulting in a tender, flavorful dish.

6. Lamb Rack

A rack of lamb is a premium cut from the rib section, known for its tenderness and presentation. It is often roasted whole and served with an herb crust.

7. Lamb Breast

Lamb breast is a fatty cut from the lower chest, ideal for slow cooking methods like braising or roasting to render the fat and enhance its flavor.

8. Lamb Neck

Lamb neck is a flavorful cut that benefits from slow cooking methods like braising or stewing to achieve tenderness.

9. Lamb Flank

Lamb flank is a lean cut from the abdominal muscles, best suited for quick cooking methods like grilling or stir-frying, often sliced thinly.

10. Lamb Rump

Lamb rump comes from the hindquarters and offers a balance of tenderness and flavor. It is suitable for roasting, grilling, or pan-searing.

11. Lamb Shoulder

Lamb shoulder is a versatile cut with a rich flavor, ideal for slow roasting, braising, or stewing to achieve a tender result.

12. Lamb Sirloin

Lamb sirloin is cut from the back of the lamb, known for its tenderness and mild flavor. It is perfect for grilling or roasting.