Your guide to the best cuts of lamb

Leg of lamb

A lamb leg roast is a hero at the dinner table any time of the year. Pair it with fresh spring peas or vibrant mint sauce, or slow cook it in a rich wintery tomato sauce. 

As the name suggests, the leg of lamb is cut from the rear thighs of the sheep. As a medium-tender cut, it benefits from slow roasting or slow cooking. It can be roasted on the BBQ or in a 180° C oven for 30 minutes per 500g.

A whole leg can also be slow cooked in a sauce for 5-6 hours to allow the meat to become especially tender and shreddable — perfect for a ragu.

Leg of lamb recipes

Classic Roast Lamb - This classic roast lamb recipe features a fantastic rub, as well as roast veggies, mint sauce and sides by Anika Moa and Toni Street.

Leg of Lamb with Cranberry Mint Glaze - For a festive twist on a classic lamb roast, try this cranberry mint glaze.

Butterflied lamb leg

Butterflied lamb leg is the same cut as a leg of lamb, however the bone has been removed and trimmed so the meat lies flat.

You might choose butterflied lamb leg over a whole leg of lamb due to its faster and more even cooking. Being thinner, with an overall more even thickness, butterflied lamb leg cooks quickly on the barbecue or even in a large pan. 

A 2kg butterflied lamb leg can be seared on a hot barbecue for 5 minutes on each side, then left to cook through for 15-20 minutes over a low heat. 

Butterflied lamb leg recipes

Greek-style Lamb Salad - Barbecue a butterflied lamb leg, then thinly slice and serve with this zesty and bright Greek salad.

Lamb rump roast

Lamb shanks

Lamb shanks are wildly popular, but many may be hesitant to cook them for themselves. These are cut from working muscles and must be cooked low, slow and with plenty of moisture to become falling-off-the-bone tender.

Shanks are taken from the smaller end of a leg roast — just above the knee joint and below the leg. They can be cut from both the front or rear legs, which can change the shape, however both can be used interchangeably.

Shanks are almost exclusively slow cooked in liquid, either in the oven or in a slow cooker.

Lamb shanks recipes

Baked Lamb Shanks - Slow cook your lamb shanks in a sauce of red wine, herbs and veggies for two and a half hours for wondrously tender results.

Lamb shoulder

A lamb shoulder, also called a forequarter, is cut from the top of the sheep’s front legs. It is sometimes sold as a boneless roast, or cut into shoulder chops.

Shoulder is a less popular cut due to the bones in it making it harder to carve. This means it’s quite affordable, but it’s still full of deliciously marbled meat that’s noticeably sweet.

To save the effort of carving meat, the shoulder is best used as a slow cooking cut. Cook low and slow for 3-5 hours until the meat easily falls from the bone. Shred and use for sandwiches, pizza toppings or in a ragu.

Loin chops

Lamb loin chops are cut from the middle of the lamb, near the spine. They’re sometimes called the “T-bone” of lamb, due to the smaller t-bone that separates the tenderloin and the eye of fillet that make up this tender cut.

Because loin chops feature two very tender muscles, they are best cooked quickly over a high heat on the BBQ or in a frying pan. 

Shoulder chops

Lamb shoulder chops are taken from the forequarter of the sheep — the top of the front leg. This cut may often be overcooked because it has both fat and connective tissue to take into consideration.

Despite this, shoulder chops are actually a very versatile cut of lamb, on top of being comparatively affordable.

Shoulder chops can be marinated and seared on the barbecue or in a frying pan over a high heat for 2-3 minutes on each side.

Alternatively, shoulder chops can be added to any slow cooker recipe where the connective tissue will melt and produce extremely tender meat. You can even roast them!

Lamb shoulder chops recipes

Roast Lamb Chops - Roast lamb shoulder chops for a good 35 minutes to allow the connective tissue to break down.

Neck chops

Don’t turn your nose up at neck chops. While the idea of meat from the neck may not sound appealing, neck chops are absolutely beautiful when slow cooked in liquid. Not only is the meat flavoursome, it becomes wonderfully delicate and tender.

Better still, neck chops are inexpensive and sold in thick slices, so you’re getting plenty of bang for your buck. The bone in these cuts releases plenty of collagen that produces a silky texture in stews or curries.

Lamb neck chop recipes

Slow Cooked Lamb Korma - Use neck or shoulder chops for this warming lamb korma curry.

Learn more: How to slow cook lamb.

Lamb leg steaks

Lamb leg steaks are prepared from a boneless leg, but may be cut from any section of the leg including the silverside, topside and rump. Steaks are typically flavoursome and tender and should be treated much the same as any beef steak. 

Sear over a high heat to create a delicious golden crust all over and serve medium-rare, or slice into thin strips for quick stir-frying.

Rack of lamb

Rack of lamb is perfect for entertaining. Roast a rack whole, and portion it tableside to put on a real show. A Frenched rack has the rib bones trimmed and cleaned of meat, leaving only the meat eye of loin with long, handle-like bones protruding from it.

Lamb racks do sometimes have a layer of silver skin over them — a thin pearly white membrane. This is best removed with a small sharp knife prior to cooking, or you can ask your New World butcher to do it for you.

Sear your lamb rack all over for a couple of minutes until nicely browned. Then allow it to cool before placing in a hot over for 13-15 minutes. Rest well before serving.

Lamb cutlets

Cutlets are the individual portions from a rack of lamb. This is the best way to buy these tender, delicious eye of loin pieces without purchasing a whole joint.

You should cook a lamb cutlet in much the same way that you would cook a steak. If a fat cap is still attached, hold the cutlet upright with a pair of tongs to allow the fat to render down before laying the cutlet on its side. Cook for 3 minutes per side for medium-rare.

Rest well before serving.

Lamb ribs

While a rack of lamb typically has the rib meat cut away, this meat can also be sold with the bones in as lamb ribs. Ribs might be sold as whole pieces, with 3-4 ribs per piece, or cut into individual ribs. 

Ribs can either be slow roasted for 1-2 hours for tender meat that falls off the bone, or marinated and thrown on the barbecue for 15 minutes to develop a crunchy exterior and tender meat.