Selecting Lamb Cuts

RACK
The rack of lamb comes from the front/middle section. Rib chops are individual or double chops cut from the rack. The rack is from the beginning of the lamb saddle through the full eye muscle (one of the premium parts of the lamb suitable for quick cooking to maximize the tender, juicy qualities of this cut). A rack can be frenched (removal of fat and tissue between the bones), capoff (removal of the fat cap) or fully denuded (all fat removed).

Cooking Method:
Broiling
Sauté
Roasting
Grilling

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LEG
The leg of lamb comes from the hindquarter. It may be a whole leg with sirloin attached, partly boned or a center cut roast. The classic leg of lamb is the most versatile cut, as it can be rolled and tied, butterflied, boned, cubed (for kabob) or prepared whole. The leg, with little surrounding fat and minimal fat inside, can easily be trimmed to your specifications. The meat is tender yet firm and is suitable for a variety of cooking methods. It is an economical cut for entertaining and great for leftovers. Lamb legs will serve at least six, sometimes more.

Cooking Method:
Roasting
Broiling (cubed meat or steaks)
Grilling

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LOIN
The loin of lamb comes from the middle, lower section of the rear quarter. The loin is usually divided into loin chops and lamb tenderloin. A lamb loin can be boned, rolled, and tied or cut into loin chops. This jewel of the lamb is very tender, and cooking time should be minimal.

Cooking Method:
Roasting
Broiling
Sautéing
Grilling

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SHOULDER
The shoulder of the lamb, derived from the forequarter, is the most economical cut. It is most suitable for long, slow, moist cooking to tenderize it. Quite often the shoulder is cut into chops. Lamb shoulder is often used for stew and casseroles. Ground lamb often comes from the shoulder.

Cooking Method:
Braising
Stewing
Sautéing
Grilling

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SHANK
Lamb shanks come from the latter part of the fore or hind leg and are best roasted or braised to elicit the juices from the bone. Shanks are almost always cooked in liquid, at length, until the meat starts separating from the bone. Although long, slow cooking is a must, the dual rewards of flavor and unique taste more than justify it.

Cooking Method:
Stewing
Braising

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