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Lamb Cuts

Cuts of Lamb Diagram

Lamb Cuts

Leg

Everyone knows this cut. It can be roasted fast and pink or slow-cooked. It can also be boned out and butterflied. This can be cooked whole or cut into lamb leg steaks.


Breast/Laps

This is one of those “forgotten” cuts that you don’t often find outside of a craft butchers. It’s always rolled up and suits being stuffed and roasted or pot roasted. You will need to skim off the fat, but it’s worth it for the flavour.


Shank

This is essentially the ankle of the lamb. It’s best slow-cooked in a stew or roasted. Some people make broth with it. It’s a very economical cut. The Calveys send theirs out wrapped in bacon with a sprig of rosemary.


Gigot

This is a chop cut from the leg. The small centre bone adds to the flavour when cooking. These are classically used in hotpot dishes.

Centre Loin

This is the “sheepy” equivalent of beef sirloin. It’s a prime cut. You can roast it whole or cut it into chops which tend to look like little lamb lollipops.

Rack

When a few loin chops are kept together, this is called a rack. The bones are French trimmed so there is no meat or fat on them. You can roast them and then cut them into individual chops. This cut also responds well to grilling or barbecuing.

Recipes

  • Servings : 8
  • Cook Time : 60 Min
How to make lamb curry
  • Servings : 4
  • Cook Time : 150 Min
Calveys Achill Mountain Lamb Irish Stew
  • Servings : 4
  • Cook Time : 480 Min
Calveys Achill Mountain Lamb Shanks
  • Servings : 4-6
  • Cook Time : 30 Min
Poeterhouse Lamb Chop
  • Servings : 4
  • Cook Time : 45 Min
Calveys Rack of Lamb
  • Servings : 4
  • Cook Time : 120 Min
Calveys Achill Mountain Lamb Roast Shoulder