Sautéed Lamb

The same parts of the lamb that are good for roasting are also good for sautéing and grilling. The roasts are just cut into chops. A rack of lamb is sliced into rib chops, a saddle into loin chops, and occasionally the round of the leg is sold as a small roast or sliced into small steaks. The shoulder is also cut into less expensive chops, but they usually contain a lot of fat, with the meat unevenly distributed instead of being in small, neat rounds. In general, the shoulder meat is better for stews and pot roasts.