Shoulder
To get the most out of its flavor, cook lamb shoulder on the bone—this will add nutrients, collagen, and complexity to your dish. It's also the best choice for grinding due to its high-fat content. Juicy, tender lamb burgers coming right up!
Cooking Methods: Roast, Slow-Cook, Stew
Recipe: Mrouzia Moroccan Lamb Stew | Kofte (Turkish meatballs) | Kefta Makaouara (Moroccan Meatball Tagine)
Rack
Extra tender and delicious, the rack is where you find succulent ribs and rib chops. While it can look intimidating, fear not: a rack of ribs is actually easy to prepare and makes for a memorable showstopper. Want to go the extra mile to wow your dinner guests? Ask our butchers to tie the rack into a traditional “crown” shape.
Cooking Methods: Grill, Pan-Fry, Roast
Recipe: Roasted Rack of Lamb Dijon
Loin
One of the most prized, tender, and flavorful cuts of lamb, the loin is where you’ll find loin chops and the ultra-tender tenderloin. With its fine texture and mild flavor, this cut cooks quickly and shines with simple seasoning—think salt, pepper, fresh herbs, or a favorite dry rub. Because it’s so lean and delicate, it’s best served medium-rare to preserve its juiciness and tenderness.
Cooking Methods: Broil, Grill
Recipe: Grilled Lamb Loin Chops
Leg
Lots of muscle, so lots of flavor! Aiming to impress a crowd and leave everyone feeling full? Roast a full leg of lamb for an unforgettable entrée—available at our Butcher Shop boneless or bone-in. Pro tip: Ask our team to ‘butterfly’ a boneless leg, a technique where the meat is flattened to create uniform thickness. Then just take it home and toss it on the grill.
Cooking Methods: Grill, Roast
Recipes: Lamb Kabobs with Grilled Peaches | Leg of Lamb Roast
Fore Shank
A cost-friendly cut from the lower portion of the front leg, the fore shank is a hardworking muscle rich in connective tissue and collagen. While it starts out tough, patience transforms it—when cooked low and slow, the meat becomes meltingly tender and deeply flavorful. The bone also adds richness to sauces and broths, making this cut especially rewarding for braises and stews. It’s a go-to for cozy dishes that feel both rustic and elevated.
Cooking Methods: Braise, Roast, Slow-Cook
Breast
Rich, flavorful, and often underrated, lamb breast comes from the belly and includes ribs, cartilage, and plenty of connective tissue. This cut benefits from low, slow cooking to break down its structure and unlock its full tenderness. When prepared well, it becomes incredibly succulent and deeply savory. It’s also commonly rolled and stuffed for roasting or crisped up after braising for added texture.
Cooking Methods: Slow-Cook, Braise
Flank
Lean and flavorful, the lamb flank is taken from the underside of the animal and has a looser grain compared to other cuts. While it can be slightly tough if rushed, it shines when marinated and cooked with moist heat. Flank is excellent for rolling and stuffing or slicing thin against the grain after cooking to maximize tenderness.
Cooking Methods: Braise, Marinate & Grill
Hind Shank
The lower section of the animal’s hind legs. Full of muscle from constant use, it’s best to cook the hind shank slowly with low, moist heat. Braised lamb shanks is a popular dish at restaurants—when it’s done right and without rush, you get amazing tenderness.
Cooking Methods: Braise, Roast, Slow-Cook
