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Lamb - The cuts and how to cook them

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A fattier joint than leg, but when tender from hours of slow cooking, it's one of the best value and most delicious cuts.


A succulent, tender cut that's full of flavour, it's the equivalent of beef sirloin. A whole loin is ideal for pan frying or roasting; grilled steaks are perfect for quick meals and chops are best when griddled or barbecued.


For a deliciously comforting meal, add stock, mint and veg, slow cook for a few hours and the flavoursome meat will be so soft and tender that it falls from the bone.


A leg joint makes a fabulous roast – ask your butcher to remove the bones to make carving easier. Leg steaks are delicious grilled or fried.

scrag END/neck

An inexpensive cut that is ideal in stews and casseroles, it tends to be fatty but becomes beautifully tender when slow cooked.


Found where the loin meets the leg, it can be cut into two chops and a small roasting joint. Alternatively, the whole chump can be boned and sliced into steaks or tied up for roasting. Also ideal for stewing.


Often stuffed and rolled, breast meat is economical and perfect for slow roasting.


On special occasions, a whole, cooked rack of lamb looks seriously impressive when served at the table. Alternatively, it can be trimmed into cutlets and grilled.