LAMB

1. Leg   2. Chump   3. Loin   4. Best end   5. Breast   6. Shoulder/middle neck

7. Scrag

LEG- Boneless rolled joints are increasingly popular and very easy to carve,

as are leg steaks, which can be pan fried or grilled.(1)

CHUMP- Supplied as chump chops or steaks. This is the lamb equivalent of rump

steak. Cubed boneless meat from the chump makes good kebabs or a casserole.(2)

LEG AND CHUMP- Provides a good sized roasting joint when boned and rolled.(1,2)

LOIN- Traditional loin chops have a small T-shaped bone. Double loin chops,

Barnsley crown and Butterfly chops are cut from an unsplit carcase. Also

available are boneless loin steaks, heart shaped valentine steaks and noisettes.(3)

BEST END- Supplied as a roasting joint with six or seven rib bones or as individual

cutlets. The joint should have the chine bone removed for easier carving.(4)

RACK- Prepared from the best end, chined and French trimmed, suitable as a

joint or cutlets.(4)

SADDLE- Usually supplied oven prepared, either bone in or boned and rolled.(2,3,4)

BREAST- This joint is usually prepared boned and rolled and can be ready stuffed.

The breast has more fat than most lamb cuts and so should be cooked on a rack.

Riblets are short ribs for grilling or roasting.(5)

SHOULDER- An economic joint for roasting or braising, full of flavor, but with

the bone in can be more difficult to carve than the leg. Good as boneless cubed

meat or mince.(6)

MIDDLE NECK- Cut from between the best end and scrag, used on the bone for 

casseroles.(6)

NECK FILLET- Boneless, lean and tender, perfect for kebabs. Grill, stir fry

or barbecue.(6)

MINCE- Can be used to create a variety of dishes including moussaka, shepherds

pie and lamb products such as grill sticks, burgers and croquettes.