Cuts of Lamb
Leg
Often sold cut in half, as it can be a large and expensive
joint. Suitable for roasting, and can have leg steaks cut off the top
of it. The fillet ( or top ) half of the leg is good for kebabs. Can
also be pot roasted.
Shoulder
This joint can also be cut in half to give the blade and
knuckle ends. It is a good flavoured joint, very succulent and sweet
with more flavour than a leg, but also more fat. Usually roasted on
the bone, but can be boned and rolled with stuffing if liked. Shoulder
meat can also be cut off for casseroling, etc.
Loin
A prime cut which is usually roasted ( or served as chops
) either cooked or on the bone or boned and rolled with or without stuffing.
Also can be pot roasted. Loin chops and butterfly ( or double
loin ) chops are cut from this joint, and sometimes noisettes are cut from
the loin.
Best End Of Neck
Can be roasted or pot roasted as a joint, or cut into cutlets
to grill, broil, or fry.
This cut is also made into a crown roast, guard of honour, etc.
Breast of Lamb
This is a versatile, cheap, and tasty cut, scorned by many
but thoroughly enjoyed by those prepared to buy and cook it properly. It
is fatty, but much of the fat can be removed either before cooking,
or when cooked by allowing to cool so the solid layer of fat is easy to remove.
It can be boned, stuffed and rolled and then roasted or pot roasted,
or cut into pieces to roast, casserole, or fry.
Middle and Scrag end of Neck
These are the cheap cuts, with rather a high percentage
of bone and some fat, but well flavoured. Excellent for casseroles
and stews.
Chops
Loin chops are cut from the loin ( sic ) as single
or double chops; chump chops are cut from nearest the leg, and are the largest
and leanest. All chops are suitable for grilling, broiling or frying,
as well as braising or in casseroles.
Cutlets
These are taken from the best end of neck; they have a
small eye of meat and a long bone which can be left with meat on it, or scraped
clean before cooking.
Grill, broil, fry or use in a casserole ( such as Lancashire Hotpot ).
Noisettes can be made from the best end of neck, which is boned, rolled up
and secured with cocktail sticks, and then cut into slices of the required
thickness.
Again, fry, grill or broil.