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A Complete Guide To Lamb Cuts

Lamb Leg Lamb Shoulder Lamb Breast Lamb Loin Lamb Sirloin Lamb Flank Lamb Rib Lamb Shin Lamb Neck Lamb Cheek
A clear diagram showing the cuts of meat from a sheep and or lamb

Types and Cuts of Lamb

Known for its delicate texture and deep, savoury taste, lamb offers an impressive variety of cuts that can be cooked in numerous styles. Whether you’re grilling, roasting, pan-frying, or slow-cooking, understanding lamb cuts will help you maximise the flavour of each meal.

In this guide, you’ll discover everything you need to know about lamb cuts – where they come from, what makes each cut unique, and how to cook them to perfection. Whether you’re a seasoned chef or just starting your cooking journey, this guide will help you make the most of every part of the lamb.

Lamb Leg

 

 

About the Cut

Our butchers can tell you that a leg of lamb is the show-stopping cut that’s perfect for special occasions and Sunday roasts. Taken from the hind leg of the lamb, this cut is naturally lean and firm, yet packed with a deep, earthy flavour that’s both tender and robust when cooked correctly.

It’s a versatile cut that can be roasted whole, butterflied and grilled, or slow-cooked for a melt-in-the-mouth texture. While it’s leaner than cuts like lamb shoulder, the leg of lamb has just enough marbling and a thin layer of fat to keep the meat juicy and flavourful. Nutritionally, lamb leg is an excellent source of high-quality protein, vitamin B12, zinc, and iron, all of which are vital for energy, immune health, and muscle function.

Inspiration & Cooking Tips

Lamb leg stands out for its mild yet distinctive taste and tender texture when cooked properly – it’s best suited for roasting, as the bone helps retain moisture and adds flavour to the meat. We particularly love the versatility of lamb legs as they pair well with a variety of herbs and spices, making it a great canvas for Mediterranean, Middle Eastern, or classic British flavours.

Butcher’s tip! For the best taste, start by scoring the fat on the leg of lamb and rubbing it with a mixture of garlic, rosemary, lemon zest, and olive oil. Let it marinate for at least a few hours (or overnight) to infuse the meat with extra flavour.

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Lamb Shoulder

 

 

About the Cut

Lamb shoulder is one of the most flavourful and versatile cuts of lamb, perfect for slow cooking and hearty dishes. Taken from the forequarter, lamb shoulder is a well-exercised muscle with generous marbling, connective tissue, and a rich, slightly gamey flavour that intensifies with long cooking times.

This cut is ideal for slow-roasting, braising, or even smoking, as the fat and connective tissue break down over time, creating a tender, juicy, and flavourful result. Nutritionally, lamb shoulder is a good source of protein, B vitamins, and essential minerals like iron and zinc, which are important for maintaining energy and immune health.

Inspiration & Cooking Tips

The lamb shoulder’s natural marbling and robust flavour make it a standout choice for comforting, slow-cooked dishes. Unlike the leaner leg of lamb, the shoulder can handle longer cooking times, making it perfect for recipes that require a melt-in-the-mouth texture. We love using lamb shoulder in Mediterranean and Middle Eastern dishes, where herbs, spices, and slow cooking bring out the best in this cut.

Butcher’s tip! Slow-roast it in the oven at a low temperature (around 150°C or 300°F) for 4-6 hours, with a splash of stock, wine, or lemon juice to keep it moist.

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Lamb Loin

 

 

About the Cut

Lamb loin is one of the finest and most tender cuts of lamb, prized for its delicate flavour and smooth texture. Cut from the back of the lamb, between the ribs and the leg, lamb loin is naturally lean yet juicy, with just the right amount of marbling to deepen its flavour.

This cut is perfect for quick-cooking methods, making it ideal for weeknight meals or special occasions when you want an elegant, restaurant-quality dish at home. Nutritionally, lamb chops and saddle also offer a high-quality protein source with beneficial omega-3 fatty acids, which support heart health, and is packed with essential vitamins like B12 and minerals such as zinc and selenium.

Stuffed lamb saddle displayed on a black stone board, sliced to reveal the filling

Inspiration & Cooking Tips

Lamb loin’s mild flavour and tender texture make it suitable for a wide variety of seasoning styles and cooking techniques. Chef’s love lamb loin for its versatility – it works beautifully with Mediterranean herbs, spice rubs, or simple salt and pepper, allowing the natural flavour of the meat to shine. It’s also a great cut for achieving that perfect medium-rare to medium doneness.

Butcher’s tip! To bring out the best in lamb loin, season it simply with salt, pepper, and fresh herbs like rosemary and thyme, then sear it in a hot pan to create a caramelised crust.

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Lamb Rib

 

 

About the Cut

We can confidently say that lamb ribs are one of the most flavourful cuts, offering a perfect balance of tender meat and rich fat. Taken from the rib section of the lamb, this cut includes the rib bones and the surrounding marbled meat, making it incredibly juicy and full of flavour when cooked right.

Lamb ribs and cutlets are prized for their succulent texture and deep, savoury taste, perfect for grilling, roasting, or slow-cooking. Nutritionally, they’re a great source of high-quality protein and contain beneficial fats, including omega-3 fatty acids, which support heart health.

Inspiration & Cooking Tips

Lamb ribs are known for their rich marbling, which keeps the meat tender and juicy even after extended cooking. Families love using racks of lamb in dishes that highlight their natural flavour, whether through a dry rub of spices or a sweet and tangy glaze – their bold taste pairs well with both classic and creative seasoning profiles, making them a versatile choice for everything from family barbecues to fancy dinners.

Butcher’s tip! Sear the ribs over high heat to develop a golden crust, then slow-roast or braise them at a low temperature (around 150°C or 300°F) for 2-3 hours until the meat is tender and easily pulls away from the bone.

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Lamb Sirloin

 

 

About the Cut

Taken from the back of the lamb, just above the leg, lamb sirloin offers a perfect balance of lean, juicy meat and a thin layer of fat that enhances flavour when cooked. This cut is highly prized for its mild, sweet taste and fine, tender texture, making it a great choice for quick-cooking methods like grilling, pan-searing, or roasting.

Nutritionally, lamb sirloin is a powerhouse of high-quality protein, combined with beneficial fats and packed with essential nutrients such as vitamin B12, niacin, and selenium, which aid in energy metabolism and support immune function.

cooked cut of lamb sirloin

Inspiration & Cooking Tips

Lamb sirloin’s naturally tender texture and subtle flavour make it perfect for a variety of seasoning profiles, from simple salt and pepper to bold herb rubs or marinades. The versatility of lamb sirloin makes it ideal for quick, weeknight meals or more elegant, plated dishes and is also known for its ability to maintain tenderness even with minimal cooking, making it a foolproof choice for both novice and experienced home cooks.

Butcher’s tip! Sear the sirloin in a hot pan to develop a rich, golden crust, then finish in the oven or on the grill for a few minutes until the internal temperature reaches 60°C (140°F) for medium-rare. Let the sirloin rest for 5-10 minutes before slicing to ensure the juices redistribute evenly. 

 

 

Lamb Flank

 

 

About the Cut

Lamb flank may be an underrated cut, but it’s a true gem for those who appreciate bold, hearty flavours and a strong texture. Cut from the lower abdomen of the lamb, this hardworking muscle develops a distinct, robust taste and a firm, coarse texture.

It’s a great value cut, offering rich flavour without the premium price tag of more tender cuts like rack of lamb or loin. Nutritionally, lamb flank is a good source of lean protein, iron, and B vitamins, which support muscle health and energy production.

Inspiration & Cooking Tips

The slightly chewy texture of lamb flank benefits from marinating and quick, high-heat cooking or slow, gentle braising. As butchers, we enjoy using lamb flank in dishes that can showcase its deep flavour, whether it’s spiced for a grilled kebab, sliced thin for a stir-fry, or slow-cooked until tender for tacos or wraps.

Butcher’s tip! To bring out the best in lamb flank, marinate it for at least a few hours in a mix of olive oil, garlic, lemon juice, and herbs. For grilling or pan-searing, cook quickly over high heat to develop a nice char, aiming for medium-rare doneness.

 

 

Lamb Breast

 

 

About the Cut

Lamb breast is a lesser-known but highly flavourful cut, prized for its rich marbling and tender meat when cooked slowly. Taken from the lower chest area of the lamb, this cut includes a good amount of fat and connective tissue, which melts down during cooking, creating an incredibly juicy and succulent bite.

While lamb breast requires longer cooking times to break down the fat and connective tissue, the result is a deep, savoury flavour that’s hard to beat. Nutritionally, lamb breast offers high-quality protein, and its natural fats provide energy and a wealth of fat-soluble vitamins like vitamin A and D, which support immune health and cellular function.

Inspiration & Cooking Tips

What makes lamb breast unique is its versatility – it can be roasted, braised, or even smoked to bring out its robust flavour. We love the way lamb breast absorbs marinades and spices, making it a great choice for Middle Eastern, Mediterranean, or barbecue-inspired dishes. The combination of meat and fat ensures a moist, tender texture that’s perfect for hearty, comforting meals.

Butcher’s tip! Sear the meat in a hot pan to develop a golden crust, then slow-cook it in the oven or braise with broth, wine, or a tomato-based sauce at a low temperature (around 150°C or 300°F) for 3-4 hours until the meat is tender and the fat has rendered.

 

 

Lamb Shin

 

 

About the Cut

Lamb shin, also known as lamb shank, is cut from the lower leg of the lamb, where the muscle is well-exercised, resulting in a firm texture and rich, robust flavour. This cut is known for its high collagen content, which, when slow-cooked, breaks down into a melt-in-the-mouth, silky texture.

Lamb shin is an affordable cut, perfect for braising or slow roasting, where the extended cooking time deepens its deep, savoury flavour. Nutritionally, lamb shin is packed with protein, iron, and collagen, making it an excellent choice for maintaining muscle health and joint support.

Inspiration & Cooking Tips

What makes lamb shank and shin unique is its ability to become incredibly tender when cooked over low heat for a long time. As butchers, we love using lamb shin for comforting, hearty dishes like stews and braises, where the connective tissue turns into a rich, flavourful sauce that coats the meat and vegetables.

Butcher’s tip! To get the best out of lamb shin, season it well with salt, pepper, garlic, and rosemary. Sear the meat on all sides to develop a golden crust, then slow-cook it in a flavourful liquid like red wine, broth, or tomatoes for 3-4 hours at a low temperature (around 150°C or 300°F) until the meat is tender and falls off the bone.

 

 

Lamb Neck

 

 

About the Cut

Lamb neck is an often overlooked cut, but for those who appreciate rich flavour and tender, juicy meat, it’s a true gem. Cut from the neck of the lamb, this well-exercised muscle is naturally marbled with fat and connective tissue, which transforms into a tender, succulent texture when slow-cooked.

Lamb neck is a budget-friendly option that rewards patience with incredible depth of flavour, making it ideal for braising, slow roasting, or stewing. Nutritionally, lamb neck is a great source of protein, iron, and essential minerals like zinc, which are vital for energy and immune health.

Inspiration & Cooking Tips

What makes lamb neck stand out is its robust, savoury flavour and ability to take on the rich seasonings and aromatics commonly used in Mediterranean and Middle Eastern cuisines. We find lamb neck’s versatility inspiring – it’s perfect for dishes that demand hearty, comforting flavours and pairs beautifully with spices, herbs, and vegetables.

Butcher’s tip! To bring out the best in lamb neck, season it generously with salt, pepper, and spices like cumin, coriander, and garlic. Sear the meat on all sides to develop a deep, caramelised crust, then braise it in a mixture of stock, red wine, or tomatoes at a low temperature (around 150°C or 300°F) for 3-4 hours until the meat is fall-apart tender.

 

 

Lamb Cheek

 

 

About the Cut

Lamb cheek is a truly unique and flavourful cut, taken from the face muscles of the lamb. Because these muscles are frequently used, lamb cheeks develop a rich, bold flavour and a dense texture that transforms into tender, melt-in-the-mouth meat when slow-cooked.

Often considered a delicacy, lamb cheeks are ideal for braising, where the long cooking time allows the connective tissue to break down, resulting in a luscious, silky texture. Nutritionally, lamb cheeks are high in protein and contain collagen, which supports joint health and gives the meat its tender, gelatinous quality when cooked.

Inspiration & Cooking Tips

What sets lamb cheek apart is its intense flavour and ability to absorb rich marinades and seasonings, making it perfect for dishes inspired by Mediterranean or Middle Eastern flavours – lamb cheek is an exciting ingredient for hearty, comforting dishes where its depth of flavour can shine.

Butcher’s tip! Serve with creamy mashed potatoes, polenta, or crusty bread to enjoy the rich sauce and tender meat to the fullest.

 

 

Tradition and Quality Since 1976

With a heritage dating back over 750 years at Chalcroft Farm, the Owton family has proudly served Hampshire since 1976 – generations of skill and dedication go into every cut, ensuring that we deliver only the finest lamb for your table. Our lambs are reared in the Hampshire countryside giving it that sweet, hearty British flavour and making it distinct to us – something you won’t find elsewhere.

With a commitment to delivering the freshest, tastiest meat and a high standard of professional service, we proudly supply over 1,100 trade clients across the UK. Plus, we offer a convenient home delivery service, bringing our premium lamb products straight to your door, so everyone can enjoy the quality and tradition of Owton’s.

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What is the most tender cut of lamb?

The most tender cut of lamb is the lamb loin. Known for its delicate texture and mild flavour, the loin comes from the back of the lamb, where the muscles do minimal work – this results in a soft, melt-in-the-mouth cut of lamb.

What cut of lamb is best for slow roasting?

The lamb shoulder is widely considered the best cut for slow roasting, with lamb leg closely behind. With its generous marbling and connective tissue, lamb shoulder becomes tender and juicy when cooked low and slow, allowing the fat and collagen to break down and infuse the meat with rich flavour.

Is it better to cook lamb slow or fast?

Slow cooking works wonders for tougher cuts that require time to become tender, while fast cooking preserves the delicate texture of naturally tender cuts, so it really depends on the cut of lamb you have.

Should I sear a roast lamb before roasting?

Yes, searing a roast lamb before roasting is a great technique that deepens flavour and texture. Searing the lamb on all sides in a hot pan creates a rich, caramelised crust that locks in juices and adds depth to the final dish. This initial browning also helps develop a beautiful colour and intensifies the lamb’s natural flavours.

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