Lamb Cuts

Appears in

Published 1991

Allow 250-375g (8-12oz) meat on the bone and 175-250g (6-8oz) meat off the bone per person.

*Cooking method*	*Cuts*
Roast	Leg, shoulder, loin, saddle, best end of neck, breast, guard of honour, crown roast
Casserole	Scrag end, best end of neck, chump, breast, middle neck, shoulder
Grill/Fry/Barbecue	Shoulder (boned), saddle, neck fillet, cutlets, noisettes, chump or loin chops, best end of neck