Look for the "Pastoral" logo and source your Lamb from farmers and butchers who produce and supply meat reared the Pasture-fed way. In the "Community" section of the website, we have included some recipes to help you make the very best of Pasture-Fed Lamb and to help, we have included below a list of some of the familiar and also not-so-familiar cuts of meat.
Cuts of Lamb
- Lamb Shank
- Leg of Lamb
- Chump Chops
- Loin of Lamb
- Saddle of Lamb if both loins are attached
- Breast of Lamb
- Neck of Lamb
- Shoulder of Lamb
- Scrag end
- Lambs Liver
- Lambs Kidneys
- Lambs Heart
Which cuts do you cook in which way?
For Roasting use: Saddle or Loin of Lamb, Rack of Lamb, Shoulder, Leg of Lamb. Breast of Lamb for slower roasting.
For Braising use: Chump Chops, Shoulder, Loin or leg of Lamb.
For Grilling or Frying : Loin Chops, cutlets, Chump Chops, Leg of Lamb Steaks.
For Boiling and Stewing : Knuckle, Scrag end, Neck, Breast and Shank.
Lambs are usually fully grown and consumed in the year in which they are born. Lamb that passes a year old is of a stronger fuller flavour and is known as Mutton.
Although a lamb stands on four legs, in culinary terms there are only two legs on a whole lamb!
The Shank near the knuckle on a leg is super for slow braised cooking.
Legs of Lamb are renowned for their quality when roasted but can be sliced to the equivalent of a steak or Chump Chop for speedier cooking.
The Loin of Lamb is excellent for roasting with either the bone in or out. The eye of the loin can be trimmed for Noisettes which need the lightest of cooking. The two loins from either side of the lamb still joined together are called a Saddle of lamb.
Best End or Rack of Lamb is often roasted but when trimmed of fat and chined to the bone and sliced are known as cutlets. Two racks of lamb deftly butchered form the impressive Crown Roast.
Breast of Lamb has quite a large percentage of fat but when boned and rolled and stuffed with herbs and bread crumbs and roasted long and slow is a most economical and flavoursome cut.
The Shoulder or front leg can be difficult to carve with the bone in but boned out and rolled or stuffed cooks very well just taking a little longer to cook than a leg of lamb roast but produces moist and flavoursome meat.
Neck and Scrag End form the basis of some great north country stews e.g. Lancashire Hot Pot. Cooked long and slow even on the bone is very tasty.
Minced lamb forms the basis for Moussaka and Shepherds pie but can be superb for burgers.
Lambs liver and kidneys are of good flavour and are readily sautéed.
A half lamb requires very little freezer space once jointed and packed filling one drawer of an average upright domestic freezer.