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Lamb, the meat from the carcass of a young sheep, is a lean red meat with a mild, but distinctive flavor. A very nutritious food, lamb is a good source of protein, B-group vitamins and iron. Also, lamb is lean and low in cholesterol compared to other animal proteins. Although it is eaten less often than beef in the U.S., lamb is the meat of choice in many parts of the world, both for everyday meals and holiday feasts such as Easter and Hanukkah. Whether you're grilling or oven-roasting, lamb is easy to prepare, tender, flavorful and deliciously tasting.
Following are some common lamb cuts along with preparation suggestions. If you would like to browse and or purchase our premium lamb, all-natural lamb, family farm produced lamb, please visit our premium lamb e-commerce store . Buying our natural lamb will ensure that your next meal or event is deliciously tasting. If there is a lamb cut that you is not available to buy online through our premium lamb e-commerce store , please contact us.
There are five primal, or basic, cuts of lamb: Shoulder, Breast/Shank, Rib/Rack, Loin/Flank, and Leg/Sirloin. Each of the primal lamb cuts can be further divided into a variety of subprimal and market ready, or ready to cook, cuts. Described in the tables below are the lamb primal cuts and the subprimal and market ready lamb cuts obtained from them.
Lamb Shoulder | Lamb Breast/Shank
Lamb Rib/Rack | Lamb Loin/Flank | Lamb Leg/Sirloin | Variety Lamb Meats
Special-Order Lamb Cuts
Lamb Shoulder
The lamb shoulder is the primal cut that includes the upper front leg, the shoulder blade, ribs 1 through 5, and the neck. Because these muscles get a lot of exercise, the lamb meat is tougher and more flavorful than the lamb loin or lamb hind leg. It also has more connective tissue, veins of fat, and many bones. Lamb shoulder cuts are usually cooked using moist heat, although meat from young animals can be successfully roasted at low temperatures.
One of the larger cuts of lamb, whole shoulder is very flavorful. Bone-in lamb shoulder roast can be used in a variety of recipes and is a more economical cut than lamb leg roast. Although many cooks believe that a bone-in lamb roast produces better flavor, the complex bone structure of the shoulder makes it difficult to carve. The bone-in lamb shoulder is also known as the square-cut lamb shoulder. Boned whole lamb shoulder is usually rolled and tied to maintain its shape, if it is to be roasted. This is an ideal cut for stuffing.
The shoulder can also be divided into three subprimals: lamb neck, lamb blade, and lamb arm.
| Subprimal Cut |
Market Ready Cuts |
Description |
Cooking Method |
| Lamb Neck |
Lamb Neck Slices
Ground Lamb |
The lamb neck is a small, tough, flavorful cut usually sold whole or cut into crosswise slices, and is cooked using moist heat. Lamb neck meat may also be used as lamb stew meat or it may be lamb ground. |
Lamb Neck Slices- Braise
Ground Lamb- Broil, Grill |
| Lamb Blade |
Lamb Blade Roast |
The lamb blade roast is cut from the shoulder blade section of the shoulder primal. |
Broil, Grill |
| Lamb Saratoga Roll |
This refers to a boneless center lamb roast obtained from the blade portion of the lamb shoulder and is also known as a chuck eye lamb roast. |
Broil, Grill |
| Lamb Blade Chop |
The most flavorful and economical lamb chops come from the lamb shoulder. They can vary alot in degree of tenderness. In general, the lamb blade chop, from the back side of the lamb shoulder will be more tender than the arm lamb chop from the front side. |
Broil, Grill |
| Lamb Arm |
Lamb Arm Roast |
The lamb arm roast is cut from the upper arm section of the lamb shoulder primal. |
Broil, Grill |
| Lamb Arm Chop |
The lamb arm chop is cut from the upper arm section and contains a cross-section of the upper arm lamb bone. It is a bit less tender than the lamb blade chop. |
Broil, Grill |
| Other Lamb |
Lamb Stew Meat |
Shoulder lamb meat, trimmed of fat and connective tissue, is the best choice for lamb stew. It is usually sold already cut into cubes, but a lamb shoulder roast, boned or bone-in lamb, can easily be chunked into lamb stew pieces. |
Broil, Grill |
| Lamb Kebob Meat |
Cubed lamb shoulder meat is sometimes used for lamb kebobs to be grilled, but since the lamb shoulder is not as reliably tender as the lamb leg, lamb kebobs prepared with lamb leg meat are a better choice for grilling. |
Broil, Grill |
Lamb Breast and Shank
The lamb breast is the lower part of the front half of the lamb's carcass. It tends to be quite fat, but very flavorful. The lamb shank is the front leg from the knee to the shoulder primal.
| Subprimal Cut |
Market Ready Cuts |
Description |
Cooking Method |
| Lamb Breast |
Lamb Whole Breast |
The lamb whole bone-in breast can be used as a lamb roast when cooked with moist heat. It is often boned and rolled in which case it is it is usually stuffed and braised. |
Braise, Roast |
Lamb Spareribs
Lamb Riblets
Denver Lamb Ribs |
Lamb spareribs, which contain more bone and fat than lamb meat, may be in large slabs or separated into lamb riblets. Lamb spareribs that have been trimmed of all fat and connective tissue are known as Denver lamb ribs. |
Braise, Broil, Grill |
| Lamb Shank |
Lamb Shank |
The lamb shank is the leanest cut of lamb and requires long slow cooking with moist heat to dissolve the connective tissue. It may be whole or cut across the bone into rounds. The lamb "foreshank" is simply a "lamb shank", but this can be confusing because the lower part of the lamb shank half of the rear leg is also known as a lamb shank. A lamb shank is also known as a trotter. |
Braise |
| Other Lamb |
Ground Lamb |
Scraps from the lamb breast and lamb shank are often ground into lambburger. |
Broil, Grill |
Lamb Rib/Rack
The lamb rib/rack is the section of the lamb carcass on either side of the backbone between the lamb shoulder and the lamb loin and includes ribs 6 through 12. Lamb rib/rack meat is expensive, mild flavored, and tender. The lamb rib/rack cut has an outer layer of fat which can be trimmed off but, if left on during cooking, melts and bastes the meat. Lamb rib/rack meat is best cooked using dry heat: by roasting, broiling, or grilling.
| Subprimal / Market Ready Cuts |
Description |
Cooking Method |
Lamb Rib Roast:
Rack of Lamb
Crown Roast of Lamb |
A whole lamb rib roast, or "rack of lamb" has seven or eight ribs. Although it may be cooked as any roast, there are several traditional and very elegant treatments. When "Frenched," or prepared with the upper ends of the lamb rib bones trimmed (and often capped with decorative covers) it is one of the most elegant cuts from the lamb carcass. Two or three racks of lamb can be combined end to end and then curved into a circle to make a Crown Roast of Lamb, or a pair of lamb racks can be roasted with their rib ends interlaced. Be sure the chine bone has been cut through. |
Roast |
| Lamb Rib Chops and French Rib Lamb Chops |
A lamb rib chop is, with the lamb loin chop, the most highly prized, the most tender, and tastiest cut of lamb. The lamb rib chop has somewhat more fat than the lamb loin chop and is therefore somewhat more flavorful. |
Broil, Grill |
Lamb Loin/Flank
The lamb loin primal cut is the section along the lamb's back from the 13th rib to the hip. It also includes the lamb flank, or belly section, which is much tougher than the lamb loin section.
The lamb loin contains the most expensive, highly prized, and tender meat. It is somewhat leaner than the lamb rib cut. Care must be taken in preparing lamb loin meat, whatever the cut, so that it doesn't dry out during cooking. Therefore, it is recommended that cuts from this area be served medium rare or medium, and never well done.
| Subprimal Cut |
Market Ready Cuts |
Description |
Cooking Method |
| Lamb Loin |
Lamb Loin Roast |
The entire section may be left whole as a lamb bone-in roast. It is not a large cut and should be cooked carefully to prevent overcooking and drying out. |
Roast |
Boneless Lamb Loin Roast
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This is a boneless lamb cut which consists of the muscle that lies along the backbone. It makes an elegant, expensive lamb roast but is quite small, usually weighing not more than two pounds. |
Roast |
Double Lamb Loin Roast (Saddle of Lamb)
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This cut is a double lamb loin roast, from both sides of the backbone. It does not contain a large quantity of lamb meat, but the quality is unsurpassed, and it is easy to carve. The cut would probably need to be special-ordered from your butcher. |
Roast |
Lamb Loin Chop
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The lamb loin roast can be sliced crosswise into individual lamb chops. Lamb loin chops are the most tender, leanest, and most expensive of the various lamb chops and can be identified by the "T-bone". The lamb loin chop is sometimes called the lamb T-bone chop. If cut from both sides of the backbone, they are called double lamb chops. |
Broil, Grill |
Lamb Medallion
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These are crosswise slices of the boneless lamb loin and are suitable for very quick cooking. They are often served with a sauce. |
Broil |
| Lamb Tenderloin |
Lamb Tenderloin |
This cut consists of the other muscle in the lamb loin and is very tender and small - too small to roast, it should be grilled or saut?ed. |
Grill, Sautee |
| Lamb Flank |
Lamb Flank/Apron |
Unlike other cuts from the lamb loin, the lamb flank is tough and is usually ground into lambburger. |
Broil, Grill |
Lamb Leg/Sirloin
Although a lamb has four legs, only the two hind legs produce the cut referred to as "leg of lamb". It is a large, lean, and tender lamb cut and can be used whole or subdivided into smaller lamb cuts, which can be prepared in many different ways and are usually cooked using dry heat. The whole, bone-in lamb leg can weigh from five to nine pounds and may be American style (no shank bone attached) or French style (shank bone left on). A whole lamb leg that has been boned makes a compact and tidy roast when rolled (with or without stuffing) and tied or netted to keep its shape. It may also be butterflied (so-called because the deboned, flattened lamb leg resembles a butterfly's shape) for grilling.
| Subprimal Cut |
Market Ready Cuts |
Description |
Cooking Method |
| Lamb Sirloin Half |
Lamb Sirloin, Half-leg Roast, Bone-in |
The lamb sirloin (top of the lamb leg, hip area) is meatier and more tender than the shank half and makes an excellent oven roast and usually weighs 3 to 4 pounds. |
Roast |
Lamb Sirloin, Half-leg Roast, Boneless
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The lamb sirloin half, when boned and rolled, makes an ideal size (about two pounds) for four people. |
Roast |
Lamb Leg (Sirloin) Chop
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Lamb leg chops come from the sirloin end of the lamb leg. They are identifiable by the crosscut section of round leg bone within the lamb meat. Lamb sirloin chops are very meaty and make a larger and more economical lamb chop than either lamb rib or lamb loin chops. |
Roast, Broil, Grill |
Lamb Shank Roast
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The lamb shank half of the leg is leaner than the lamb sirloin half, but it is tougher and chewier and has a higher percentage of bone. It makes a flavorful small roast if cooked properly. It typically weighs 3 to 4 pounds. The lamb shank half of the rear leg is often confused with "lamb shank", which most often refers to the lamb foreshank, but may also refer to the lower end of the shank half of the rear leg. |
Roast |
Lamb Shank
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A lamb shank is the lower end of the shank half of the rear leg. The lamb foreshanks are also known as lamb shanks. |
Roast |
| Lamb Crosscuts |
Center Leg Lamb Roast |
Cut from the center of the rear leg, the center leg lamb roast contains a portion of the lamb sirloin half and a portion of the lamb shank half of the leg. |
Roast |
| Lamb Leg Steak |
Lamb steaks are cut from the center of the lamb leg. They are identifiable by the crosscut section of round leg bone within the lamb meat. |
Braise, Broil, Grill |
| Other Lamb |
Lamb Kebob Meat |
Lamb kebobs are cubes of lamb meat, ideally free of fat, bone or connective tissue, usually meant to be grilled, as in lamb shish kebob, souvlaki, or shaslik. Lamb leg is the preferred cut for lamb kebobs since it has large muscle areas which yield cubes free from gristle and bone, and is tender enough for grilling. Lamb leg cubes are sometimes used for lamb stew meat although this lean, tender cut is less suitable for lamb stew than the more flavorful lamb shoulder. |
Broil, Grill |
Variety Lamb Meats
| Market Ready Cuts |
Description |
Cooking Method |
| Lamb Liver |
Although it has the characteristic liver taste, lamb liver is milder and sweeter than beef or pork liver and is very tender. It is an excellent source of iron and B vitamins but is also quite high in cholesterol. |
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| Lamb Kidney |
Lamb kidneys are valued for their tenderness and mild flavor. They are often grilled or roasted, but should never be overcooked. |
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Lamb Tongue
Lamb Heart |
Cooked until tender and covered with a seasoned broth, these organ lamb meats make excellent cold cuts. |
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Special-Order Lamb Cuts
| Market Ready Cuts |
Description |
Cooking Method |
| Saddle of Lamb |
This cut is a double loin lamb roast, from both sides of the lamb backbone. |
Roast |
| Foresaddle of Lamb |
The entire front half of the lamb carcass, from a lamb of about 20 pounds. It is usually stuffed and roasted. |
Roast |
Baron of Lamb
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The entire rear half of the lamb carcass, usually from a lamb of about 20 pounds. It is usually roasted. |
Roast |
Crown Roast
Guard of Honor Lamb
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These are both special preparations of Rack of Lamb and may be available from some butchers without special ordering; or they can be created by the home cook from two racks of lamb. |
Roast |
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