How to cut lamb properly so as to suit the recipe? Lamb has many parts and all the parts can be used to make delicious lamb dishes. Each part suits a particular type of cooking and hence it becomes vital that the correct part of lamb is used and this is correctly cut so as to make cooking easier.

Cutting Lamb for Appropriate Cooking Method

Breast – This lamb cut is best when trimmed. It is very versatile and can be used in burgers, skewers and mince. The breast meat can be cut into strips and barbecued. Alternately, it can be stuffed, boned and even rolled.

Leg – This lamb cut is very much in demand and is best when roasted. It can be cut into steaks and grilled or fried.

Flank – A tough lamb cut, this is best used as mince.

Foreshank – Slow roasting, braising and stewing is the best method for foreshank cut from lamb. This meat is very delicious.

Neck and Scrag – Lamb cuts from the neck are the best for mince or for stewing. The scrag cuts can be chopped and diced for casseroles and stews.

Loin – This is the tenderest part of the lamb meat. Roasting cuts, medallions, loin chops, noisettes all are cut from lamb. The cut is ideal for frying and grilling.

Rack – These are the ribs of the lamb. The lamb cut is of the expensive type and ideal for roasting and grilling. The racks can be cut or trimmed at their upper ends to expose the bones or Frenched.

Shoulder – This lamb cut has two portions, the arm and the shoulder blade. The entire shoulder is called the square cut. Roasting is the preferred cooking method for shoulder cuts. They can also be used in kebabs, curries and casseroles.

Watch the series of videos 1, 2, 3 that explain how to cut lamb leg elaborately. The visual explanation would help you understand cutting lamb more effectively.

Image credit: rawfeddogs.net/ ; hub-uk.com/