Lamb has been cooked and eaten for centuries with strong ties to religion, springtime, and Australian celebration. Known as our national dish, the versatile protein is also prominent in Mediterranean, Middle Eastern and European cuisines. Cuts of lamb can widely vary in flavour, texture and cooking method, but one thing’s for sure – it’s always delicious!
Neck
An underrated and inexpensive cut, this toughie needs to be cooked long and slow for some amazing results. Lamb necks also have a surprisingly versatile flavour profile, so don’t be scared to experiment.
Shoulder
Typically cooked bone-in for a surge of flavour, lamb shoulder’s juiciness comes from the marbling and connective tissues. Like the leg, lamb shoulder is a hard-working cut that delivers on a generous ratio of bone to lean meat.
Fore shank
A more petite counterpart to the more common hind shank, with a darker flavour profile, this cut is perfect for diners who want a smaller portion with just as much punch.
Rib loin rack
The rack of lamb is a premium cut for if you’re feeling a little bit fancy! Ask your butcher for yours to be frenched, meaning the bones are scraped clean and sinew surrounding the bone is removed. A rack of lamb always proves to be elegant, often found at dinner parties and entertaining.
Shanks
This classic cut melts in your mouth from the amount of collagen found in the lower part of the back leg. Another cut that needs lots of slow cooked love to create tender meat that falls off the bone.
Tenderloin
The tenderloin, or fillet, is portioned from the short loin of the lamb underneath the ribs. Because this area of the animal is not particularly hard working, the lack of fat makes it very tender and able to be cooked quickly for a tender, juicy treat.
Backstrap
Backstrap goes a long way, mainly due to the absence of bone, gristle and fat. Trimmed from the middle of the loin near the back ribs, this delightful cut is fantastic for high-heat cooking like barbecuing or pan frying.
Leg
A plump, succulent favourite with an iconic history that has been feeding families worldwide for many generations. The lamb leg can be slightly tricky to master, with a lean muscle partial to being overcooked, but once you master the art of the Sunday roast, you’re unstoppable!
Come into the shop and ask us about our wide selection of free -range lamb, and what cut is best for you.
