Use this guide to the different cuts and joints of lamb to get the best match for the recipe you want to cook or how much you want to spend.
Different parts of the animal are better suited for different recipes and cooking methods. The most tender cuts will be good for frying and grilling others will be at their best when slow cooked by braising or in a stew.
Choosing the right cut
Be aware that many of the cheaper cuts deliver the best flavours. Longer cooking breaks down the denser fibres creating tender meat in a thicker delicious sauce or gravy.
During the animals life different parts of the body will develop in different ways depending on the amount of work they do.This means that individual cuts will have differing proportions of muscle, fat and connective tissues. For example those that have worked the hardest such as (the neck which is constantly moving about as the animal grazes) will build up more fibre and sinew.
Other factors to consider are the provenance of the animal. We select meat from suppliers that have taken care to raise animals that will cook well with great flavour. We use a specialist Lamb supplier in London’s Smithfield Market because lamb quality from different farms and producers varies throughout the year depending on regional conditions that effect the grass on which the animals feed.
If you want to know more about the provenance of our meat please ask us – we are your local experts. Find out more about the Lamb from Morley Butchers here >>