lamb cuts
Shank, rack, loin
Lamb cuts are the portions of meat from a butchered lamb, each suited to different cooking methods.
The leg and rack are premium cuts for roasting.
Chops come from the loin or rib.
The shoulder, tougher but flavorful, benefits from slow cooking.
Shanks are braised.
The butcher explained which lamb cuts work best for grilling.
- rackFrame for holding items
- shankLower leg segment
- chopQuick forceful slice
- loinLower back region
- legAmbulatory limb
shoulder · cutlet · rib · saddle · crown roast · breast · tenderloin · neck · rump · frenched · bone-in · marbled · rosemary · mint · roast · Sunday roast · braised · grilled