Cuts of lamb - economical cuts
Shoulder: boneless or bone-in roasts; chops; neck; stewing cubes
Foreshank: foreshank; rolled roast; spareribs; riblets
Breast: ground; sausages
- Shoulder cuts are tougher and more flavourful (due to more connective tissue, veins and bones) than other cuts. They are tender enough to dry-roast but are even better braised, due to their ample fat content. Even shoulder chops are less chewy when quickly braised on the stove top than when grilled.
- Both hind shank and foreshank are excellent for braising and have rustic appeal. Shank is sometimes sliced into small lamb “osso buco” pieces.
- The neck and breast yield small amounts; neck meat makes flavourful stocks, soups and stews, while breast meat is commonly ground for burgers and sausages.
Lamb Korma
Scotch Broth
Lamb Stock
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