LAMB FOREQUARTER
Neck Chops
Literally from the neck of a lamb, neck chops or rosettes are great for putting into the slow cooker, they have a lot of conective tissue which needs extended time to break down which in turn infuses the full flavour into the meat and sauce. Neck chops are great for any slow cooked dish such as stew, casserole and curry and are also very affordable.
Bone in shoulder
The whole shoulder is best cooked as a roast nice and slowly to a medium temperature allowing the flavour of the bone to impart into the meat. You could also put the whole shoulder into your smoker with a nice rub. The shoulder is the best part of the lamb for pulled lamb meat. The shoulder can also be broken down into smaller diced pieces and used for curry, casserole or stew but unless you want to keep the bone for a stock or nutritional reasons you are better off getting boned and rolled or diced shoulder form your local butcher.
Boned and rolled shoulder
Boned and rolled shoulder is a great way to prepare a roast that is tender and succulent and easy to serve, although you do lose a little of the flavour imparted by the bone. Boned and rolled shoulder is easy to break down into smaller diced pieces and used for curry, casserole or stew and may be cheaper than buying diced lamb.
Forequarter chop
Forequarter chops are the largest of lamb chops and are best suited to slow cooking methods such as braising or stewing although forequarter chops can also be cooked on the bbq. Fore quarter chops are generally one of the cheaper cuts of lamb.
Forequarter rack
Forequarter rack is a cheaper alternative to loin rack however the methods of cookery are very different. As there is a lot of connective tissue the forequarter rack is best suited to slow roasting or braising. Forequarter rack presents well as a roast and has ample flavour.
Forequarter shank
Forequarter shanks are the smaller of the shanks which contain less meat and fat than the hindquarter shank. Forequarter shanks are best cooked slowly in a braise or stew but could also be used in a curry. Shanks have a full flavour and tender gelatinous texture that is loved by all.
Loin Rack
One of the most sought after cuts of lamb the loin rack has a good balance of fat and meat with great flavour tender texture. Best suited to roasting the loin rack can also be prepared by removing the cap and "frenching" the bones creating a leaner piece of meat that requires less cooking time. The Loin Rack can also be cut into individual cutlets.
Cutlets
Also one of the most sought after pieces of lamb, cutlets are a favourite for many. Cutlets like loin rack have a good balance of fat and meat and great flavour and tender texture. Cutlets can be seared, grilled or crumbed and deep fried. Cutlets respond well to being cooked with high heat as they do not have a lot of connective tissue and as such do not require long cook times, making them perfect to cook to your desired temperature.
Loin Chops
Loin chops are the T-bone of the lamb world and contain both the loin muscle and the tenderloin. Loin chops have a great balance of fat and meat with excellent flavour and texture and is somewhat under rated. Loin chops can be seared, grilled, roasted and even braised however they do not require a long cook time and respond well to being cooked with high heats. Loin chops can also be cooked to your desired temperature.
Boned and rolled loin roast
Boned and rolled loin roast is made from the saddle having removed the centre bones. This piece of meat has a great balance of fat and meat as well as great flavour and does not require as long a cooking time as other lamb roasts. The outside layer of fat helps to maintain moisture whilst offering a delicious crispy outside skin. The Loin roast can also be stuffed with whatever you can imagine making it a versatile cut of meat not to be overlooked.
Backstrap
Backstrap is also known as eye of loin and has a low fat content giving it a somewhat gamey flavour. Backstrap is extremely tender and is a highly sought after piece of lamb that can be seared or chargrilled and responds well to being cooked with high heats. The low levels of fat and connective tissue means that this piece of meat eats well when served rare or to your desired temperature.
Rump
Lamb rump has a great balance of fat and meat and exceptional flavour and tender texture. The rump can be seared, roasted and chargrilled whole or diced into pieces and pan fried. The rump can be cooked to your desired temperature however I don't recommend going below medium as the meat can have an unpleasant gelatinous texture when too raw. This all comes down to personal preference. Rump can also be sliced across the grain to make perfect little steaks.
Chump chop
Chump chops come from the whole rump which are cut leaving the bone in. Chump chops have a great balance of fat and meat with exceptional flavour and tender texture. Chump chops responds well to high cooking temperature and is the best lamb chop for the bbq. Chump chops can also be pan seared, grilled or even braised making them a very versatile piece of meat.
Tenderloin
Tenderloin is as to its name the most tender peice of the lamb followed very closely by backstrap. The tenderloin is quite lean and like backstrap has a slightly gamey flavour. Tenderloins are small but what they lack in size they make up for in flavour and tenderness. Tenderloin can be seared or chargrilled and cooked to your desired temperature.
Ribs
Lamb ribs have a higher fat to meat ratio and an exceptional flavour. Lamb ribs are great for slow cooking and can be cooked by braising, stewing, slow roasting and smoking. When cooked properly lamb ribs have a rich full flavour and melt in your mouth tenderness.
Bone in Leg
Lamb leg is less fatty than the shoulder and as such has a tendency to dry out if over cooked or cooked without enough liquid. Whole leg can be roasted or braised and requires less cooking time than shoulder as it has less connective tissue. Cooking with the bone imparts more flavour into the meat and assist with stopping the meat from drying out. Lamb leg has great flavour and the whole leg can be broken down into diced lamb and used for stews, casseroles and curries.
Leg Boned and rolled
Boned and rolled leg is a great way to prepare a roast that is tender and succulent and easy to serve, although you do lose a little of the flavour imparted by the bone. Boned and rolled leg is easy to break down into smaller diced pieces and used for curry, casserole or stew and may be cheaper than buying diced lamb.
Mini Roast
Mini roast are made up of leg muscles and are great when preparing food for less people. Mini roast cook quickly and can be served to your desired temperature however anything over medium and it is likely to be dry. Mini roast can also be diced, marinated and pan fried to be tossed into a salad.
Butterflied Leg
Butterflied leg has all the qualities of whole leg without the bone. Butterflied leg can be rasted, braised, cooked on the bbq or diced into pieces and used for skewers, casseroles, stews and curries. Butterflied leg can also be smoked however shoulder is better for this as it is higher in fat content.
Hindquarter shank
Hindquarter shanks are the bigger of the shanks and have more meat with higher fat content. Hindquarter shanks shanks are best cooked slowly in a braise or stew but could also be used in a curry. Shanks have a full flavour and tender gelatinous texture that is loved by all