Shoulder
To get the most out of its flavor, cook lamb shoulder on the bone. Can be cut into the blade and the arm chop. Great for lamb stew!
Cooking Methods: Roast, Slow-Cook, Stew
Rack
Extra tender and delicious. While it can look intimidating, fear not: a rack of ribs is actually easy to prepare and makes for a memorable showstopper. This is also where you find rib chops. Want to really impress your dinner guests? Ask your butcher to tie the rack into a traditional “crown” shape.
Cooking Methods: Grill, Pan Fry, Roast
Recipes: Roasted Rack of Lamb Dijon
Loin
One of the most prized, tender, and delicious cuts of lamb. This area contains loin chops and the tenderloin. Great with your favorite dry rub.
Cooking Methods: Broil, Grill
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 quite the showstopper. Available at our Butcher Shop boneless or bone-in. Pro-tip: Ask our team to ‘butterfly’ the boneless leg, then 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
The lower section of the animal’s front leg. When cooked slowly with low, moist heat, you get remarkable tenderness and flavor. Usually a more cost-friendly cut of meat.
Cooking Methods: Braise, Roast, Slow-Cook
Breast
The breast is full of cartilage and connective tissues, so this is one to cook slow and low with moist heat.
Cooking Methods: Roast
Flank
This cut of meat can be a little tough, so make sure to cook it using moist heat.
Cooking Methods: Braise
Hind Shank
The lower section of the animal’s hind legs. Full of muscle from constant use, you want to cook these slowly with low, moist heat. Braised lamb shanks is a popular dish amongst restaurants, because when it’s done right and without rush, you get amazing tenderness.
Cooking Methods: Braise, Roast, Slow-Cook
