LAMB
This part of the animal works hard, which makes the meat of a lamb shoulder full of flavor. It takes a while to soften, but this means it's a great choice for stewing and slow roasting.
OYSTER SHOULDER
SHOULDER
BONELESS SHOULDER
FORESHANK
The lamb flank is from the sides of the lamb and is delicious sweet meat. When its new season lamb the lamb flank can be cut into ribs and done quickly on the BBQ.
BONELESS FLANK
FLANK
Hindshanks are a bone-in cut from the lower hind leg ideal for braising or slow-roasting preparations. Hindshanks become unctuous and fall-off-the-bone tender when slow cooked.
HIND SHANK
HANK
HIND
The leg and rack are the most tender cuts of meat on a lamb, and are at their best when roasted. Roasting is a "dry heat" cooking method, meaning that you do not add any liquid to the meat as you cook it.
ABO LEG CHUMP OFF
LEG
FEMUR LEG CHUMP OFF
BONELESS LEG CHUMP OFF
Lamb neck can be cooked slowly on a low heat, yet unlike the shoulder, it can also be treated like a steak and cooked quickly over a high heat until pink. It goes well with a whole load of flavours and is delicious served with a great mash when cooked low and slow.
NECK
NECK FILET
Lamb shanks are bone-in portions of meat from the leg that offer excellent flavor, but must be slow-cooked in order to become tender
FORESHANK
SHANK
FORE
The rack is the unsplit primal rib (sometimes called the hotel rack) of the carcass which includes ribs 6 through 12.
8 BONE STANDARD RACK
4 BONE FR. RACK
RACK
8 BONE FR. RACK
This is the most tender part of the lamb, producing only the most tender and flavourful cuts. Boned and rolled loin makes for a delectable roasting joint. This is also where the juiciest chops and noisettes come from.
LOIN
BONELESS LOIN
LOIN SADDLE
LONG LOIN
Press the grey dots
