Selecting Lamb Cuts

While leg of lamb and lamb chops are popular cuts, other cuts are equally delicious and economical.

	Leg of Lamb The leg of lamb is classic and available bone-in, boneless, rolled and tied or butterflied. The leg can be cut into smaller leg roasts, leg steaks, or remove the sirloin portion and roast or cut into thick steaks that are excellent for grilling. Leg meat is a lean choice for stew or kabob cubes. Click here for leg of lamb recipes.

	Lamb Loin The loin, which is also called the saddle, can be boned and served as a boneless loin roast or cut into chops. Loins are versatile, flavorful and tender and can be roasted, broiled or grilled. Click here for lamb loin recipes.

	Ribs The rib section is also popular, and lends itself to a variety of cuts and preparations. The rib can be served as rack of lamb, or sliced and served as individual rib chops. Click here for lamb ribs recipes.

	Lamb Shoulder The lamb shoulder is a delicious cut and less expensive than rib or loin chops. Serve as a square cut roast, pre-sliced and tied, or boned, rolled and tied. Round bone and blade chops come from the shoulder. Meat from the shoulder is also delicious cubed and can be used for kabobs or stews. Click here for lamb shoulder recipes.

	Other Cuts Additional economical cuts include neck slices, breast of lamb, Denver Ribs, and shanks. These cuts cook best using moist heat and cooked to well done. Neck slices add excellent flavor to soups and stews and lamb breast is delicious boned and stuffed. The Denver Rib consists of eight ribs from the breast and can be marinated and barbecued. The shanks, both foreshanks and hindshanks, slow cook for mouthwatering, fork-tender quality. Click here for additional lamb recipes.

	Ground Lamb Ground lamb is lean and can be used in any dish that calls for ground meat. Click here for ground lamb recipes.