Treat as you would pork belly  –  the layer of fat brings oodles of flavour and helps to tenderise the meat as it cooks. Shanks need low and slow cooking to achieve meltingly tender meat that falls off the bone. The Rack can be cut in several ways. for timings and extra tips for cooking the perfect lamb. A Guide to Lamb Cuts. With Easter Sunday fast approaching, it’s time to think about the big feast, the spring equivalent to Christmas lunch. It’s a plump yet lean cut, with a generous layer of fat to keep the meat juicy. Minced lamb is also taken from this section of the animal. One of our best sellers, we offer a full range of lamb cuts which are ideal for stews, curries and, of course, roasting joints. PRIME LAMB OFFCUTS. The bone and generous marbling help keep the meat juicy and the flavour intense. Salt marsh lamb (also known as 'saltmarsh lamb' or by its French name, agneau de pré-salé) is the meat of sheep which graze on salt marsh in coastal estuaries that are washed by the tides and support a range of salt-tolerant grasses and herbs, such as samphire, sparta grass, sorrel and sea lavender. Blitz woody herbs such as rosemary and thyme with garlic and homemade breadcrumbs until coarse. It can be braised or stewed. Or, it can be cut into chops on the bone then grilled or pan-fried. Lamb Chop; A lamb chop, which is traditionally the priciest cut per pound, is the lamb rib or the lamb loin. This large cut from the top front leg of the lamb has lots of lean juicy meat. Chops and racks can be French trimmed, where the meat is scraped from the ends of the rib bones, which looks super-impressive on a plate. Both kinds of lamb chops and steaks are ideal for barbecuing and need no more than a drizzle of oil and seasoning before hitting the coals for perfect, smokey meat. The rich meat can handle a good amount of flavour, so be bold. When purchasing lamb, remember to buy free-range or organic whenever possible. It’s super quick to cook, easy to achieve perfectly crisp skin and tender, melt-in-the-mouth flesh. Taken from the lamb rib, the rack is an impressive all rounder. Try flashing under the grill or sizzling on the barbecue for about three to five minutes on each side, depending on how thick they are and how much you like them cooked. Aside from beef, lamb is another Aussie favourite. Taken from the top of the back, the loin is a prized cut of lamb due to the super-tender meat. However take care not to overcook – it should be served pink in the middle. ), Collo (It. at should always look moist and juicy, but never bloody. Also known as chump, this cut is really versatile and is mid-priced. Rub with oil and fresh chopped herbs like mint and parsley then oven bake until crisp and golden brown at 180ºC for about 15 minutes, depending on the thickness of your chops and how you like them done. When a number of them are left together and cooked as a whole, they’re called a rack of lamb. If you want to make a delicious lamb marinade, try this beautifully fragrant recipe from Jamie, perfect for shoulder and leg cuts: Check out Jamie’s handy guide to roasting meat for timings and extra tips for cooking the perfect lamb. Use your thumb for a quick test: rare is soft to touch, medium springs back a little and well done is firm. Like the shoulders, the legs of a lamb work hard, which means that this cut has a good, strong flavour. If you’re stuck for time and looking for a quick supper, bone-in lamb leg steaks (also known as Gigot chops) are a wonderful lean cut. This video includes practical and detailed information on how to prepare, process a Lamb carcass. Also known as a saddle of lamb, rolled lamb loin makes for a great family roast. Serve with flaked almonds, fresh coriander and fluffy couscous. You can keep things simple by slowly roasting the leg whole, studded with garlic and rosemary, for dark, tender meat. Herb crusting is a great way to retain moisture in leaner lamb cuts and works a dream with lamb rump. Put a seasoned lamb loin on a rack in a roasting pan and roast in middle of oven 30 to 40 minutes, or until a meat thermometer reads 50°C for medium-rare/ 55°C for medium. The loin of lamb is a tender and prized cut of the animal as it’s from an area where the meat has worked the least – making it perfect for roasting. You can also chop the neck into chunks and brown off for use in stews and curries. Griddle or pan fry for three to five minutes on each side for medium-rare meat, or longer if you like it well done. Types of Lamb | Shoulder | Breast and Foreshank Rib | Loin/Flank | Leg | Variety Meats | Special-Order Cuts. Instead of sticking to the same old fail-safe lamb joint, discover the world of nose-to-tail cooking with your new favourite cut. CUTS: SHOULDER Lamb shoulder neck slices are cross-cuts of the neck portion containing small round bone. Lamb neck can be cooked slowly on a low heat, yet unlike the shoulder, it can also be treated like a steak and cooked quickly over a high heat until pink. It is left connected to the shoulder, but a good butcher should be willing to separate it out for you. Cuts of Lamb / Mutton. Wrap in foil and cook slowly over a few hours until the meat pulls away from the bone with a fork. Lamb breast is an excellent value cut that is often underused. At Donald Russell, we cut the small, tapered neck fillet into our handy diced lamb neck fillet – ideal for stews, and we cut, roll and stuff the breast into our stuffed lamb pot roasts. The shank makes wonderful stews and when cooked properly has a delicious full flavour and very tender, melty meat that simply falls off the bone. Lamb is a tasty addition to any menu and a good cut with fat trimmed off has almost as much protein as chicken (usually around 20-25g per 100g of cut). The loin stretches across the lamb’s back. This is a great value option for lamb roasts and as the name suggests is … Cook long and slow for two hours at 140°C in the oven, then cut into individual ribs. This section produces some of the most tender cuts of Lamb. It goes well with a whole load of flavours and is delicious served with a great mash when cooked low and slow. March 19, 2010. The lamb we sell at our Swansea Market shop or our online store, is locally sourced from the Gower and surrounding areas. We’ve pulled together this guide to help you understand more about the different cuts of lamb available and what cooking method each cut is best suited to. A rack of lamb is traditionally comprised of 7 ribs, a guard of honour is 2 of these racks trimmed and facing each other, a crown roast is 2 racks tied into a circle and often stuffed. Keep things British and cook with a, to add real depth, or go Moroccan with a mouth-watering, Neck is a cheap cut and available at supermarkets and butchers. Serve stuffed into bread buns, flatbreads or use as a stuffing for filo pastry pasties. For delicious red wine braised shanks, dust the shanks in flour then brown in a hot pan before roasting in a low oven with carrots, celery, onions, herbs and plenty of red wine. It takes a while to become tender, but this means it’s a great choice for stewing and slow-roasting. 2kg of lamb shoulder will serve 6–8 people. As with all ground meats, lamb shouldn’t be over-handled; “It’ll get tough,” says Evan Lobel, co-owner of Lobel’s of New York. We're the ethical grocer delivering delicious food direct from local farmers who are paid properly. The Barnsley chop (named as it’s believed to have originated in a hotel in Barnsley) needs slightly longer cooking than a regular chop, so try roasting in the oven with a bottom layer of onions, celery and carrot for 10–15 minutes before finishing off on the BBQ for that smokey flavour. The bones should be slightly pink in colour and the fat quite dry and crumbly. make a elegant dinner party option. Middle neck is available as chops or fillet – look for even-coloured meat with a layer of fat running through it. While not as lean or tender as leg of lamb, the shoulder cut makes for an excellent slow-cooking joint, especially if you’re using a show-stopping whole bone-in shoulder. We're pleased to offer USDA inspected lamb for sale. The lamb cuts chart above is simple, but allows you to see exactly where on the lamb these cuts come from. Create your own pulled lamb by marinating a whole shoulder of lamb with garlic, chilli, paprika and cumin. The portion of bone helps to keep the meat wonderfully juicy when cooked. Best End is the first eight ribs which are known as “The Rack”. Roast in the oven until slightly pink in the middle (about 15 to 20 minutes, or up to 30 for medium to well done) and rest for 10 minutes before slicing and serving. six fresh recipes to kick-off cooking kid goat, Revamp Your Christmas Leftovers With Georgina Hayden’s Kid-Friendly Noodle Laksa, Recipe of the week: Moroccan monkfish stew, Cooking with kids: How to make meal times easy. ): is the part of the neck. Lightly score the fat then sear on each side in a hot pan until golden brown before finishing in the oven. The shank is a meaty cut from the lower end of the lamb leg. Breast: This cut is from the rib cage and is one of the cheapest cuts and whilst the price is similar to scrag end but 1 x 350g lamb chump chop (with bone) per person. Serve with hummus and crowd pleasing quick homemade flatbreads. Create your own pulled lamb by marinating a whole, You can also chop the neck into chunks and brown off for use in stews and curries. Lamb leg steaks are prepared from a boneless leg by following its natural seams and trimmed accordingly. Two adjoining cuts taken from the top of the lamb, just below the head, these cuts are cheaper than the best end of neck, which is further towards the middle of the animal. Lamb between 12 and 24 months is called yearling; when over 2 years, it’s referred to as mutton and has a much stronger flavor and less tender flesh. Lamb neck can be cooked whole, long and slow to ensure tender meat. Unlike some fattier cuts, the rack is light and delicate, so needs a light dressing to avoid overpowering the flavours of the meat. For perfectly cooked rolled lamb breast (also know as ‘rack of ribs’), brown on each side in a hot pan then roast low and slow on a bed of shallots. These boneless chump steaks are quick and easy to cook. 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