1. Leg 2. Chump 3. Loin 4. Best end 5. Breast 6. Shoulder/middle neck
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
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
MIDDLE NECK- Cut from between the best end and scrag, used on the bone for
NECK FILLET- Boneless, lean and tender, perfect for kebabs. Grill, stir fry
MINCE- Can be used to create a variety of dishes including moussaka, shepherds
pie and lamb products such as grill sticks, burgers and croquettes.
WE SELL BOTH ENGLISH AND NEW ZEALAND LAMB