Lamb Cuts
Rack & Loin
FAIREND
Roast in the piece with herbs, garlic and honey or cut into cutlets for a meal in minutes. The eye fillet can also be removed and cooked in the piece. Ideal for barbecueing. Marinate in olive oil and balsamic vinegar or cut into medallions and panfry for a special meal.
LOIN
Cut into loin chops. A double loin (saddle) boned and rolled for roasting, could also be stuffed. Boned and rolled loin can be cut into noisettes.
Leg Of Lamb
LEG PART BONED & LEG STEAKS
The leg is part boned for easy carving but the shank bone is left intact so the joint retains its shape. Leg stakes are excellent for grilling or use for barbecueing.
BUTTERFLY LEG OF LAMB
This is very popular cut. The leg is completely boned, well trimmed and flattened out so you have thickness, ideal for roasting or barbecueing.
Forequarter Lamb
NECK
Excellent for stewing, braising and soups. Delicious cooked with dried beans and lots of vegetables and herbs for really substantial and economical meals.
SHOULDER
Full forequarter of lamb, boned and rolled for easy carving. Cut into steaks for braising.
SHANK OF LAMB
Allow one per person. delicious as a long slow braise. Excellent flavour.
MINCED LAMB
Minced lamb offers lots of potential from lamb burgers and meatballs to mince kebabs. Adapts well to flavourings and spices etc. Minced lamb should not contain more than approx. 12% fat.
GIGOT
Another one of the lamb cuts that is ideal for braising. Very good flavour. New season lamb can be marinated and then grilled or barbecued.
