Baby Lamb

When very young, lamb is cut in quarters. The forequarter consists of the best end of neck, neck, shoulder and breast, and the hindquarter is made up of the leg and the loin.

If the hindquarter proves to be too large a joint, the upper part may be cut into chops and served as one dish, while the lower portion makes a delicious small roast. I also like it steamed and served with a sauce. The forequarter may be divided in the same way, the breast piece being stewed or braised, and the shoulder roasted. The chops from the neck may be cut off separately, and either grilled, sautéed, bread-crumbed and deep-fried, or used for Scots hotchpotch.