Lamb is not as common as beef, pork and chicken in the U.S. and people may have bias on it, especially for the gamey flavor. But no worries, actually if they are raised naturally in a beautiful environment with approprice feed, the meat will taste milder and not as gamey as the typical lamb. And here is the guide of 14 lamb cuts for the people who try their hands at eating lamb. Let’s dive in!
Table of Contents
Lamb Cuts From Neck
1. Neck
Lamb Neck is the lower part of the neck of a lamb which is more meaty and connected to the shoulder. It is tough but full of flavor owing to the constant usage of the neck muscle.
However, cooking it in the right ways could get an amazing result. Slow cooking methods such as smoking and braising can produce the best lamb neck dishes. Cooking the neck on low heat for a prolonged period of time can tenderize this tough cut but also bring out the rich lamb flavor. Lamb neck works well with red wine or curry to braise or stew.
Lamb Cuts From Shoulder
2. Shoulder
Lamb Shoulder is the piece of meat just below the neck, or at the front of the back (as shown in the image above). Similar to the neck, the shoulder of lamb gets a great amount of work and so it tastes tough but incredibly flavorful. Likewise, cook this cut low and slow to optimize its texture and flavor, for example, braising and slow cooker cooking.
Lamb Cuts From Rib
3. Lamb Ribs
Lamb Ribs are one of the obscure lamb cuts. It can go by various names such as lamb belly and lamb breast. Hence, even if they are right in front of you, you may miss them. Owing to the low popularity and confusing names, this cut is not easy to find.
However, it is an excellent cut for slow cooking like smoking, or grilling. Lamb ribs are literally the lamb’s spare ribs. It is obtained from the area near the lamb’s shoulder which is sawed off from the top rack of lamb bones.
Similarly, cook them low and slow like the ways you prepare pork ribs. Yet, lamb ribs require less time to cook due to the smaller size, just approximately 3 hours.
Alternatively, it is perfect to grill as well thanks to the rich content of fat. Char the fat cap first, and then grill it evenly with delicious seasonings. And remember to pay attention to the flare-ups as lamb fat will catch fire easily.
► Read More: 9 Types of Ribs of Pork, Beef & Lamb | Must-Read Guide for Ribs Fans
4. Lamb Rib Chop / Lamb Lollipop
Rib Chop of course is cut from the rib section of the lamb, which is actually the source of the rack of lamb. It is probably one of the most famous lamb cuts that you can see when you search for lamb dishes. This is because chops from the rib primal are incomparably tender with a mild flavor.
This cut typically comes with a french trimmed long rib bone and an eye-like meat at the end. Since the meat near the end of rib bone is scraped away, they are elegantly presentable and popular among pepperazzi. Other than the great visual appeal, the lamb rib chops are finely grained and flavorful.
But these two-bite chops are petite and not as meaty as loin chops, and thus they’ve got another name—lamb lollipops. When you order lamb chops in a restaurant, rib chops are the most possible chop that you will get, and they will serve you two chops per an order in most cases as they are too petite.
5. Rack of Lamb
Doubtlessly, rack of lamb is the stunningest lamb cut. It comes from the rib primal and contains a row of rib bones (usually frenched) that creates the fanciest presentation. The rack is actually the source of rib chops and so it also has a matchless tenderness and mild flavor.
It is best to roast it whole and carve it on the dining table like a sacred ceremony. Or you can slice the rack into pieces of rib chops first, then grill them just like how you cook the chops.
And some butcher shops provide the frenched and denuded rack of lamb. It involves one more step—removing the silver skin and fat near the end of bones. This is the best for the one who wants to eat less fat.
Lamb Cuts From Loin
6. Lamb Loin Chop / T-Bone
Loin Chop is located at the saddle of the lamb which is between the rib and sirloin. They are presented with a T-shaped bone just like Porterhouse Steak, yet in mini size. Likewise, one side is strip loin and the other side is tenderloin. Alternatively, you can choose the boneless loin steak that provides you satisfying bites.
Thanks to the middle location, lamb loin chops possess both beautiful strips and tender texture. Plus, they tend to be meatier than chops from the rib section but it may not be as photogenic as rib chops.
To cook this hearty cut, just simply season it or marinate it with your favorite sauce. And grill it or sear it over high heat quickly. Enjoy!
7. Tenderloin / Filet
Tenderloin, or filet, is part of the loin primal of lamb which is a long, slender piece of muscle. Just like the beef tenderloin, because the surrounding muscles are seldom used, the lamb tenderloin is extremely tender with nearly no connective tissue. Moreover, it is lean and so cook it quickly on a grill or hot pan to avoid drying out. This also makes it lovely for the people who are overwhelmed with work as it’s very easy to prepare.
8. Loin Roast
Lamb Loin Roast is also known as loin saddle roast which includes tenderloin. This cut has the same mild, subtle earthy flavor and a remarkable tenderness as loin chops. In fact, you can cut the roast into slices of loin chops, but the roast is nicely tied and suitable to feed a crowd.
If you are going as a whole, roast or grill it with a little oil and your favorite seasonings. It will have a perfect golden-brown crispy surface as well as a tender and juicy interior. Opt for a half-sized roast if you just prepare the dish for 2 to 4 people.
Lamb Cuts From Sirloin
9. Lamb Sirloin
Lamb SIrloin comes from the area between the lamb’s loin and leg, and it is generally sold with the lamb leg. But some butchers separate it from the leg as a roast or chops; and therefore we can enjoy this delightful cut solely. Lamb Sirloin is tender as well, but of course not as tender as tenderloin. Roasting and braising are fantastic for sirloin roast while grilling is ideal for sirloin steak.
Lamb Cuts From Leg
10. Leg of Lamb
The leg of lamb refers to the hind legs of lamb and does not include the fore legs. In other words, one lamb only produces two cuts. It is a large cut that often sells as whole, or sometimes you can find the chopped version which is smaller. The lamb leg is robust in flavor and lean owing to the great amount of daily workout, yet, it’s fairly tender. Dry heat cooking methods such as roasting will give a mouth-watering result.
A whole, bone-in lamb leg may be cut in American style which means not attaching the shank bone, or in French style that represents the leg with the shank bone. On the other hand, the boneless leg of lamb is more convenient to carve. Boneless lamb legs may be butterflied due to the debone process and some considerate meat stores will roll and net them in roast-ready form to keep the shape. Hence, you only need to season it, roast properly, and rest the meat. Then, just simply remove the netting and carve it when it’s time for dinner.
Lamb Cuts From Shank
11. Lamb Shank
There are two types of Lamb Shank, foreshank and hind shank. They are both intensely flavored, quite tough and lean since the shanks exercise regularly. Consequently, they are perfect for low and slow cooking methods like braising. Cooking in these ways can break down the connective tissues and melt the bone marrow which enriches the whole dish. Wine is especially good with the lamb shank.
Remember to sear the shank over high heat before braising. If you are in a rush, a pressure cooker is always your good partner.
Lamb Cuts From Whole Lamb
12. Meat Cubes
Meat Cubes are commonly the meat from shoulders and legs. The lamb cubes are wonderful for stewing and braising since they have a just right ratio of fat and lean. Another unbeatable option is to skewer the lamb cubes with yummy veggies, toss in your favorite marinade, and grill as a kebab.
13. Sausage
Sausage is yummy, quick, and inclusive. Nearly all kinds of animal meat can be used to make sausage, lamb is no exception. There are many different kinds of lamb sausages and here are some of our favorite styles:
14. Ground Lamb
Just like beef and pork, lamb meat also has a ground version. Ground lamb is super versatile, you can cook it as burgers, meatballs, or use it as stuffing of dumplings. The butchers attentively select the lean meat and fat from the entire lamb and mix them. The ground lamb meat will definitely diversify the taste of dishes.
Summary
The cuts of lamb are somewhat similar to pork cuts. If you are a fan of pork but new to lamb, I strongly recommend you to try it once. Pick one cut in the above, cook properly, and you will get a big surprise. Rib chops may be the best for newbies as they are all-rounded. They are nice in terms of flavor, tenderness and appearance.
Apart from the cuts, you may be concerned about the origins of lamb. American, Australian and New Zealand lamb are renowned, especially the farms that graze freely. Do try it and you won’t regret it!
► Read More: 20 Best Steak Cuts Ranked (A Complete Guide to Know Your Cuts)
► Read More: 20 Pork Cuts Must to Learn (American Cutting Diagram)
