Shoulder

The shoulder cut of lamb is a flavourful, well-exercised cut taken from the upper front leg and adjoining area of the animal. It contains a good balance of lean meat, fat, and connective tissue, which gives it a rich, full-bodied flavour when cooked slowly. Because of its texture, lamb shoulder is best suited to slow roasting, braising, or stewing.

Foreshank

The fore shank cut of lamb comes from the lower front leg and is known for its robust flavour and rich texture. Containing a high amount of connective tissue and sinew, this cut becomes incredibly tender and succulent when slow-cooked, releasing natural collagen that enriches sauces and broths. Lamb fore shanks are ideal for braising, stewing, or slow roasting.

Hindshank

The hind shank cut of lamb is taken from the lower part of the back leg and is prized for its rich flavour and fall-off-the-bone tenderness when slow-cooked. It features lean meat intertwined with connective tissue and marrow, which breaks down during cooking to create a deep, hearty texture. This cut is perfect for braising, slow roasting or stewing.

Leg

The leg cut of lamb is one of the most popular and versatile cuts, known for its tender texture, lean meat and rich, full-bodied flavour. Sourced from the hindquarters, it offers excellent yield and can be cooked whole, boned and rolled, or portioned into steaks or roasts. This cut is ideal for roasting, grilling or slow cooking.

Breast

The breast cut of lamb is a flavourful, budget-friendly cut taken from the lower chest area of the animal. It contains a higher fat content and connective tissue, which makes it ideal for slow cooking methods such as roasting, braising, or smoking. When cooked low and slow, the meat becomes tender, juicy, and rich in flavour, with the fat rendering beautifully to enhance its taste.

Rib

The rib cut of lamb is one of the most premium and tender sections of the animal, prized for its succulent texture and delicate flavour. Taken from the upper middle portion of the lamb, the rib cut includes the rib bones and a fine layer of fat that melts during cooking to enhance juiciness and depth of flavour.

• Ideal for grilling, roasting, or pan-searing.

Loin

The loin cut of lamb is one of the most tender and flavourful sections, located along the animal’s back between the ribs and the leg. Known for its fine grain, lean meat, and mild flavour, the loin delivers a delicate eating experience with just the right balance of tenderness and juiciness. 

• Ideal for grilling, pan-searing, or roasting

Shortloin

The shortloin cut of lamb is one of the most tender and flavourful sections, located between the rib and the leg. This premium cut includes some of the most desirable portions of the animal, such as lamb loin chops and T-bone chops, known for their fine texture and balanced marbling.

• Ideal for grilling, pan-searing, or roasting. 

Neck

The neck cut of lamb is a richly flavoured and economical cut, known for its tenderness and depth of taste when cooked slowly. Taken from the upper forequarter, lamb neck contains a good amount of connective tissue and marbling creating a rich, hearty texture when cooked. This cut is perfect for curries, soups, and casseroles, where its robust lamb flavour can shine through.

• Ideal for slow cooking, braising, or stewing

Flank

The flank cut of lamb comes from the lower abdominal area of the animal and is a lean, flavorful cut with a pronounced grain. Flank is prized for its rich, concentrated lamb flavour and works well in dishes like stir-fries, stews, or stuffed and rolled preparations, where the long muscle fibers can be sliced thinly across the grain for a tender eating experience.

• Ideal for marinating, slow cooking, grilling or braising