The Cuts.

Explore the variety of different cuts that Lamb offers to see how you can add another dimension to your cooking.


Neck of lamb fillet
Neck of lamb fillet

Neck of lamb fillet

An inexpensive and sweet tasting cut, lamb neck fillet needs to be cooked slowly for a longer time as it is a tougher muscle but the flavour is worth the wait. Perfect for curries, casseroles and stews it can also be cut into cubes and is perfect for kebabs.

Breast of lamb
Breast of lamb

Breast of lamb

Economical yet flavoursome, the breast of lamb works best when cooked nice and slowly so the fat melts away leaving tender, succulent meat and the skin becomes crispy. Have fun stuffing it for extra flavour.

Saddle
Saddle

Saddle

The saddle cut is made up of the loin from either side of the animal. Available with or without the bone, it is a premium cut that is delicious when rolled up and stuffed making an easy-carve joint. Cook it by oven roasting at Gas mark 4-5, 180-190°C, 350-375°F, for 25 mins per 450g/lb, plus 25 mins for medium or 30 mins per 450g/lb, plus 30 mins for well done.

Rolled and boned shoulder
Rolled and boned shoulder

Rolled and boned shoulder

Taken from the shoulder of lamb, this cut is created through the removal of the shoulder blade and any excess fat or gristle then rolled and tied. Perfect for pot-roasting and oven roasting with stuffing, the rolled and boned shoulder is an easy-to-carve joint with no wastage.

Rack of lamb/Guard of Honour
Rack of lamb/Guard of Honour

Rack of lamb/Guard of Honour

The rack of lamb comes from the best end of neck, which is why it is one of the most tender cuts so it is an easy, quick cook roast which serves 2 -3 people. A guard of honour is made from two trimmed racks intertwined together with the fat side facing outwards to form an arch. Try glazing your rack of lamb or adding a flavoursome herb crust.

Valentine steak
Valentine steak

Valentine steak

Bring out your romantic side and serve your loved one a tender valentine steak. Cut from the loin, Valentine Steaks are essentially two chops butterflied out to make one chop instead of two. Valentine steaks are quick and easy to cook on the grill, griddle or pan-fried, with little more than seasoning required.

Barnsley chop
Barnsley chop

Barnsley chop

Essentially a double loin chop, a Barnsley Chop is a larger cut prepared from the saddle of lamb. Barnsley chop is best grilled, griddled or pan-fried for 6 to 8 mins on each side depending on thickness.

Loin chop
Loin chop

Loin chop

Perfect for a quick and tasty meal, the loin chop is a muscly cut that comes from the saddle of the lamb. They can be cooked under the grill, on a griddle or pan-fried for 6-8 mins per side. For an even easier meal, cook in the oven with some roasted root vegetables.

Noisette
Noisette

Noisette

A lean and flavoursome cut that is quick to cook, the noisette is a boned and rolled loin of lamb cut into small medallions. An elegant choice for a dinner party they can be pan-fried for 5-6 mins each side but can also be griddled or grilled.

Leg steak
Leg steak

Leg steak

Cut from the leaner part of the leg, you can buy lamb leg steaks with the bone in or boneless. A 'bone-in' steak is cut from the centre of the leg, whilst boneless steaks are cut from the larger leg muscles. Lamb leg steaks are best grilled, griddled, pan-fried for 6-8 mins per side and make a great steak for the BBQ.

Boneless rolled leg
Boneless rolled leg

Boneless rolled leg

Perfect for a roast dinner, the boneless rolled leg is one of the easiest cuts to cook and carve. If you would like you roast stuffed then you could ask your butcher to stuff it for you or have some fun by untying and unrolling the joint and putting in your favourite stuffing then rolling it back up and re-tying it.  This joint should be roasted in the oven at Gas mark 4-5, 180-190°C, 350-375°F. for 25 mins per 450g/lb, plus 25 mins or 30 mins per 450g/lb, plus 30 mins for well done.

Chump chops
Chump chops

Chump chops

Taken from the rump of the lamb, chump chops are a plump and lean cut that are ideal for a quick mid-week dinner.  These chops are easy to cook just pop them under the grill, on a griddle or pan-fry them and cook for 6-8 minutes on each side depending on thickness.

Lamb mince
Lamb mince

Lamb mince

A really versatile cut that it truly tasty, easy and fun to cook with. Lamb mince can be transformed into a global array of dishes.  Try aromatic lamb keema, moussaka, koftas, classic shepherd's pie or even have fun making homemade lamb burgers – great for the BBQ!

Lamb mini roast
Lamb mini roast

Lamb mini roast

Suitable for two or three people, a mini roast is a quick and easy meal choice that is perfect for a mid-week dinner as it cooks in under an hour. Lamb mini roasts come from the same areas as larger roasts like the leg and the shoulder, so ask your butcher for more information on the particular cut.

Lamb strips
Lamb strips

Lamb strips

Sliced more thinly and very lean these strips of lamb are ideal for stir-fries. They are quick and easy to cook in a wok or deep frying pan so are the perfect way to add a tasty twist to your stir fry favourite recipes.

Lamb cutlet
Lamb cutlet

Lamb cutlet

These are premium chops from the best end of neck and made by cutting between the ribs to create a small lean chop. Cutlets are ideal for quick frying, grilling or barbecuing are should be cooked for 4-6 minutes per side.

Cubed or diced lamb
Cubed or diced lamb

Cubed or diced lamb

Cubed and diced lamb are versatile cuts from either the shoulder or the leg. They can vary from around 2.5cm/1 inch thick, making them the perfect size for stews, casseroles, curries or kebabs. Leg cubes are generally more tender so need less cooking than shoulder cubes which require a long slow cook.