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The shoulder of the lamb, derived from the forequarter, is the most economical cut. It is most suitable for long, slow, moist cooking to tenderize it. Quite often the shoulder is cut into chops. Lamb shoulder is often used for stew and casseroles. Ground lamb often comes from the shoulder.
Perfect for nice slow roast or slow cooked and reverse seared.
Portion: 2.5 kg +/-
Great for a rolled Sunday roast or sliced for hot pots or made into mince for patties or sausage.
Portion: 2.3 kg +/-
Lamb shanks come from the fore or hind leg and are best roasted or braised to elicit the juices from the bone. Always cooked in liquid till the meat starts separating from the bone. Low and slow cooking but the flavor and unique taste are more than worth it.
Portion: 400g +/-
Loin of lamb comes from the middle lower section. Usually cut into chops, it has best of both worlds the striploins and the tenderloin. This is the jewel of the lamb, is very tender and cooking time should be minimal.
Portion: 500g +/-
The shoulder of the lamb, derived from the forequarter, is the most economical cut. It is suitable for a variety of cooking grilled, pan fried, roast, stews, curries and etc. Quite often cut into chops.
Portion: 1 kg +/-