CHOOSING AND USING CUTS OF LAMB
Breast of lamb is from the belly of the lamb and is a very economical cut. Breast is fairly fatty but very flavoursome and works best when cooked slowly so that much of the fat is rendered off and be discarded from the roasting tin. Cooked this way you are left with meltingly tender meat and a really crispy skin which has lots of flavour. Alternatively, you can stuff it with a dry stuffing that can absorb some of the fat to make it moist.
A typical recipe using Breast of Lamb is Roast Breast of Lamb with Leek and Chestnut Stuffing
Barnsley chop (otherwise known as crown chops or double chops) is a slice from the saddle roast. It is best grilled (broiled), griddled or pan-fried - it is quite large, so is perfect for those with a hearty appetite. Cook them for 6-8 minutes each side depending on thickness.
The Barnsley Chop is believed to have originated at either Brooklands Hotel or Kings Head pub, in Barnsley, UK, where it is still served.
The Barnsley Chop is believed to have originated at either Brooklands Hotel or Kings Head pub, in Barnsley, UK, where it is still served.
A typical recipe using Barnsley Chops is Barnsley Chops with Big Chips and Crushed Peas
Boneless rolled leg, as the name suggests, comes from the leg. The joint has the bone removed and is rolled to make it easier to cook and carve.
Boneless rolled leg is ideal for a roast and can be stuffed by your butcher (either with your own stuffing or one of their own recipes) or unrolled, stuffed and rolled back up at home. Oven roast at Gas mark 4-5, 180-190�C, 350-375�F. for 25 mins per 450g/lb or 30 mins per 450g/lb for well done.
Boneless rolled leg is ideal for a roast and can be stuffed by your butcher (either with your own stuffing or one of their own recipes) or unrolled, stuffed and rolled back up at home. Oven roast at Gas mark 4-5, 180-190�C, 350-375�F. for 25 mins per 450g/lb or 30 mins per 450g/lb for well done.
A typical recipe using Boneless Rolled Leg of Lamb is Pam's Lamb
Boneless rolled shoulder, as the names suggests, comes from the shoulder of lamb. The butcher will remove the shoulder blade, any excess fat and gristle and roll up into an easy-to-carve joint.
Boneless rolled shoulder is suitable for pot-roasting slowly with vegetables, stock and fresh herbs. It is equally good for oven roasting as it is succulent, tender and perfect for stuffing since this joint can be unrolled, filled with home-made stuffing and rolled back up and re-tied.
Boneless rolled shoulder is suitable for pot-roasting slowly with vegetables, stock and fresh herbs. It is equally good for oven roasting as it is succulent, tender and perfect for stuffing since this joint can be unrolled, filled with home-made stuffing and rolled back up and re-tied.
A typical recipe using Rolled Shoulder of Lamb is Stuffed Shoulder of Lamb
A Lamb Mini Roast is simply a smaller joint of lamb, of about 300-500g. it's suitable for two to three people and is ready in between 40 minutes and an hour. Ideal for midweek, the mini roast is a popular choice for people looking for something easy but delicious when they are short of time or don't need to feed lots of people.
Lamb Mini Roasts are otherwise known mini joint, mini roasting joint, small roasting joint, small roast, small joint, easy carve joint, quick roast
Lamb Mini Roasts are otherwise known mini joint, mini roasting joint, small roasting joint, small roast, small joint, easy carve joint, quick roast
A typical recipe using Lamb Mini Roast is Lamb Mini Roast with Rosemary Butter
A Cushion of Lamb is made from the whole shoulder joint. The bones are removed and then the meat is folded into a rounded cushion shape and secured with string. It can be bought stuffed too.
Cushion of lamb is a lovely roasting joint, it's flavourful and easy to carve. Pop it into the oven at Gas mark 4-5, 180-190�C - 350-375�F for: Medium: 25 mins per 450g/lb + 25 mins (internal temp approx 75-80˚C), Well done: 30mins per 450g/lb +30 mins (internal temp approx. 75-80˚C)
Cushion of lamb is a lovely roasting joint, it's flavourful and easy to carve. Pop it into the oven at Gas mark 4-5, 180-190�C - 350-375�F for: Medium: 25 mins per 450g/lb + 25 mins (internal temp approx 75-80˚C), Well done: 30mins per 450g/lb +30 mins (internal temp approx. 75-80˚C)
A typical recipe using Cushion of Lamb is Boneless Cushion of Lamb with Festive Stuffing
Lamb Leg Steaks come from the leaner part of the leg and can come either 'bone-in' or boneless. The bone-in steaks are cut from the centre of the leg, where as the boneless steaks are cut from the leg without bone. If you want a premium leg steak then ask your butcher to cut your leg steaks from the topside.
Lamb leg steaks are best grilled, griddled, pan-fried or sauteed. They are also great on the BBQ. Cook them for 6 to 8 mins on each side depending on thickness.
Lamb leg steaks are best grilled, griddled, pan-fried or sauteed. They are also great on the BBQ. Cook them for 6 to 8 mins on each side depending on thickness.
A typical recipe using Lamb Leg Steak Steak is Madras-Style Lamb Leg Steaks with Red Onions & Coriander
Lamb Shanks are from the bottom section of the leg just below the knee. They can be 'french trimmed' which is where a small bit of meat is removed from the bone to make the shank look more pleasing. You will need one shank per person.
Lamb Shanks are best cooked long and slow until the meat literally falls off the bone. The gelatinous sinews of this small joint create a rich thick sauce when you pot roast them in wine or stock at Gas mark 3, 150�C, 325�F.
Lamb Shanks are best cooked long and slow until the meat literally falls off the bone. The gelatinous sinews of this small joint create a rich thick sauce when you pot roast them in wine or stock at Gas mark 3, 150�C, 325�F.
A typical recipe using Lamb Shanks is Lamb Shanks in Deep Rich Gravy
The loin chop comes from one side of the lumbar area of the lamb known as the saddle and is almost an entire muscle. They contain a T-shaped bone on one side is the loin muscle and the other is the tenderloin.
Loin chops are best grilled or pan-fried. They cook quickly and are ideal for a quick and tasty meal and remain really tender if not over cooked. Cook them for 6-8 minutes on each side depending on thickness.
Loin chops are best grilled or pan-fried. They cook quickly and are ideal for a quick and tasty meal and remain really tender if not over cooked. Cook them for 6-8 minutes on each side depending on thickness.
A typical recipe using Loin Chops is Herb Roasted Lamb Loin Chops
Lamb Noisettes (sometimes known as Medallions of lamb) are beautifully tender and come from the eye muscle of the lamb's loin, which is in the lumbar region also known as the saddle. It is a lean and flavoursome cut and is quick to cook.
Lamb Noisettes are traditionally pan-fried but can also be griddled or grilled. They will take 5-6 minutes each side. You could also try valentine steaks which are taken from the same muscle or Barnsley chops if you're looking for something larger.
Lamb Noisettes are traditionally pan-fried but can also be griddled or grilled. They will take 5-6 minutes each side. You could also try valentine steaks which are taken from the same muscle or Barnsley chops if you're looking for something larger.
A typical recipe using Lamb Noisettes is Lamb Noisettes with Lemon and Rosemary Jus
Valentine Steaks are taken from the loin and are essentially two chops butterflied out to provide a meatier cut. They are best cooked on the grill, griddle or pan-fried as they can be cooked quickly and easily.
Valentine steaks are so called because when the meat is butterflied (cut with a sharp knife almost to the end and then folded out) it folds out to create a heart shape. Noisettes are cut from a similar area on the lamb and are also entirely de-boned.
Valentine steaks are so called because when the meat is butterflied (cut with a sharp knife almost to the end and then folded out) it folds out to create a heart shape. Noisettes are cut from a similar area on the lamb and are also entirely de-boned.
A typical recipe using Valentine Steak is Lamb Valentine Steaks with Pomegranate & Plum Aigre-doux
A rack of lamb (sometimes referred to as "guard of honour") comes from the area considered to offer the most tender lamb cuts called the best end of neck. A 'rack' comprises seven ribs and is formed by several chops all in one joint.
Rack of lamb is a perfect roast for 2-3 people and is quick to cook too. It's best cooked in a hot oven in a roasting pan with the fat side seasoned, glazed or covered with a crust. It is best served pink or medium as it will dry out if well done.
Rack of lamb is a perfect roast for 2-3 people and is quick to cook too. It's best cooked in a hot oven in a roasting pan with the fat side seasoned, glazed or covered with a crust. It is best served pink or medium as it will dry out if well done.
A typical recipe using Rack of Lamb is Roast Lamb Guard of Honour with Peppercorn Sauce
