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Lamb Cuts

Appears in
The Cook's Companion: A step-by-step guide to cooking skills including original recipes
The Cook's Companion

By Josceline Dimbleby

Published 1991

  • About
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

© 1991 All rights reserved. Published by Websters International.

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