Lamb Cuts

Leg of lamb is a cut almost always used for roasting. It can be cooked simply, but it can also take on many flavours without masking or spoiling the sweet meat.

The saddle and rack are lamb’s dinner party joints. The saddle is the piece of lamb that chump and lamb chops are cut from. If you ask for a ‘short cut’, it will come minus the chump end and be a bit cheaper. The rack is a row of tender little cutlets.

Chops are often used for slow cooking in British recipes, braised in a hotpot or cooked in an Irish stew.