A great Sunday roast, and traditional Easter feast, lamb leg is the entire rear leg of the animal. Very impressive, simply seasoned as a whole roast, but also great boneless for those with size/time constraints.
You’ll find some of the most well marbled meat on the animal’s neck. Lots of bone, and high amounts of connective tissue make this a great cut for stewing or braising. Simmered, the meat is tender and just a little fatty. This is one of the most underutilized, inexpensive cuts on the animal.
Lamb blade or shoulder chops are taken from the front end of the animal, just above the ribs/breast and just in front of the rack. With higher levels of fat and connective tissue, shoulder chops work very well marinated and grilled, but also left as a whole shoulder and roasted low and slow or cubed and used in a braise.
These are the most tender chops on the lamb, and they cook best if they’re thick. They are also referred to as loin chops.
Lamb ribs, or breast, come from the short plate/brisket section of the animal. A moderate fat content lends well to long slow braises and stews.
Cut perpendicular to the spine, the lamb rack comes from the front portion of the loin, just behind the shoulder. Usually sold as a whole rack, or chops the lamb rack works really well lightly seasoned and quickly cooked over high heat. Removing all of the meat from the bones (frenched lamb rack) gives an elegant presentation.
Lamb saddle, also known as lamb loin, is the rear section of the loin, from the last rib to the sirloin. Lean and tender, lamb saddle is best suited to grilling and roasting over high heat. Best bone-in, resembling a T-bone/porterhouse, but also great boneless, rolled and tied to create lamb saddle medallions.
Lamb Shanks are most often taken from the arm, just below the shoulder, and rarely seen from the hind leg. With high amounts of connective tissue that break down the further you cook, lamb shanks are perfect for braises.
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