Cuts of Lamb

Wondering what cuts of meat you can get from a lamb? Look no further....

Here’s the rundown.

We will divide up the cuts of lamb by portion of the body which they come from. Often you cannot get every cut from one animal but have to choose your favorite from that portion of the body.

BACK OR LOIN

LAMB CHOPS

Chops are the most sought after cut of lamb. About 2 inch in circumference they are small but packed with flavor. They come from the back strap of the lamb and are tender and moist. A favorite way of preparing them is on the grill, other options include broiling in the oven or pan frying them.

RACK OF LAMB

If you are looking for a stunning presentation, rack of lamb is the way to go. Crown roast is a beautiful piece of culinary art that will wow your guests. Because of the prime cut, it tastes just as good as it looks!

BACK-STRAP

If you prefer a boneless option back strap is a fine alternative. Thin, tender and delicious you won’t be disappointed. Stir fry it, put it on salad, serve it over rice or quinoa, the options are endless.

RIB

A pretty cut with a small amount of meat to serve a party of 2. Careful! These delicate ribs don’t take long to cook.

BACK LEGS

LEG OF LAMB

Leg of lamb is another most favored cut. Get it as a whole or half and when prepared right will put any other meat roast to shame. Often served on holidays leg of lamb is a wonderful delicacy.

FRONT SHOULDERS

ROAST

If you‘re a fan of roast the front shoulders are your opportunity to get more roast out of your lamb. Slightly smaller than the hind legs but still delicious. Lamb roast is so simple to prepare and more than satisfying even with minimal seasoning.

STEAK

Not digging the roast? Turn your front shoulders into steaks. Not quite as premium of a cut as chops however delightful when grilled or broiled.

TRIMMINGS

Extra trimmings can be turned into the three following cuts. Or if you don’t love a certain cut above you can turn any of them into these:

GROUND LAMB

Use it in soup, for meat balls, lamb burgers, kofta kabobs, gyros or any number of ways. A lovely alternative to ground beef.

LAMB SAUSAGE

Add some seasoning to that ground lamb and it makes delicious breakfast sausage or protein for soup.

STEW MEAT

Obviously a great cut for stew, lamb meat will give your favorite stew a different twist. Or our family favorite is using stew meat for kabobs. Add some veggies and potatoes and serve over rice, you can’t go wrong with that meal!

INNARDS

HEART

Stuffed, braised or slow cooked, lamb heart is a comfort some love to add to their menu.

TONGUE

Marinated, tongue with sauce, stir fry or spicy tongue salad; see if your tastebuds are agreeable with this cut.

LIVER

Fry it or cook it traditionally as liver and onions. Eat it as a no waste option or simply if you love it!

KIDNEY

Grilled kidney, deviled kidney, kidneys in red wine, take your pick and be adventurous.

TESTICLES

Grilled, fried, or sliced, lamb testicle can be a very sought after delicacy in some populations.

Thanks for reading! We hope this gives you a better understanding of what meats are available from lamb.

Now let’s get cooking...