Cuts of Lamb: Guide to Choosing & Cooking Lamb Cuts

A lamb is typically divided into five primal sections:

• Shoulder
• Rack
• Loin
• Leg
• Breast/Shank/Neck (lesser-known but flavorful parts)

From these primal sections, butchers carve out more specific retail cuts that you’ll find in stores or order at restaurants. Each part of the lamb offers a distinct combination of tenderness, fat content, and flavor, making it suitable for various cooking techniques.

1. Lamb Shoulder

The shoulder is a hardworking part of the animal, which means it contains more connective tissue and fat. While not as naturally tender as the loin or leg, it makes up for it with an intensely rich flavor.

Popular Cuts from the Shoulder

1. Bone-in Shoulder Roast – Ideal for slow roasting or braising.
2. Boneless Shoulder Roast – Easier to carve and can be stuffed or rolled.
3. Lamb Shoulder Chops – Budget-friendly cuts perfect for braising, stews, or slow grilling.
4. Ground Lamb – Often made from the shoulder due to its balanced fat content, making it juicy for burgers, kebabs, and curries.

Best Cooking Methods

Due to its toughness, the shoulder shines in low-and-slow cooking methods, such as braising, roasting, or slow cooking in a crockpot. Over time, the connective tissue breaks down into gelatin, giving you fork-tender, melt-in-your-mouth lamb.

2. Rack of Lamb

The rack is one of the most luxurious and tender cuts of lamb. It comes from the rib section and is highly prized for its elegance and presentation.

Popular Cuts from the Rack

1. Rack of Lamb – A set of 8 ribs, often “frenched” (cleaned bone ends exposed) for a dramatic look.
2. Lamb Rib Chops – Individual ribs cut from the rack, resembling little lollipops.
3. Crown Roast – Two racks tied together in a circle for a stunning centerpiece.

Best Cooking Methods

The rack is naturally tender and needs only quick cooking. It’s best prepared with roasting, grilling, or pan-searing to achieve a medium-rare to medium doneness. Rack of lamb is often coated with herbs, mustard, or garlic crusts for added flavor.

3. Lamb Loin

The loin is the section between the ribs and the leg. It contains some of the most tender cuts of lamb, comparable to tenderloin or sirloin in beef.

Popular Cuts from the Loin

Lamb Loin Chops – Often called the “T-bone” of lamb, these small but meaty chops are both tender and flavorful.

• Lamb Tenderloin – A very delicate and lean cut, perfect for quick searing.
• Boneless Loin Roast – A larger cut suitable for roasting or slicing into medallions.

Best Cooking Methods

Due to its tenderness, the loin should be cooked using dry-heat methods, such as grilling, broiling, or pan-searing. Overcooking can make it dry, so aim for medium-rare to medium doneness.

4. Lamb Leg

The leg is one of the most popular lamb cuts, especially for holiday feasts and large gatherings. It’s lean, firm, and flavorful, with enough meat to serve a crowd.

Popular Cuts from the Leg

• Whole Bone-in Leg of Lamb – A traditional centerpiece roast, often served at Easter or Christmas.
• Boneless Leg of Lamb – Easier to carve and versatile for roasting, stuffing, or slicing into steaks.
• Lamb Steaks (Leg Steaks) – Thick slices from the leg, excellent for grilling or pan-searing.

Best Cooking Methods

The leg can be roasted whole for special occasions or cut into steaks for weeknight meals. It’s excellent for roasting, grilling, or braising, depending on the cut. Since it’s leaner than the shoulder, it benefits from marination to add moisture and tenderness.

5. Lamb Breast, Shank, and Neck

While not as glamorous as racks or loins, the breast, shank, and neck cuts offer incredible value and flavor. They come from tougher, fattier sections of the lamb, making them ideal for rustic, slow-cooked dishes.

Breast

• Contains a high amount of fat and connective tissue, often used for ground lamb, kebabs, or slow-roasting.
• Lamb ribs also come from the breast, perfect for barbecuing.

Shank

• Taken from the lower part of the leg.
• Tough but flavorful, full of connective tissue that turns silky when braised.
• Famous for dishes like braised lamb shank or Moroccan tagines.

Neck

• An economical cut full of flavor.
• Often used in stews, soups, or ground for sausages and kebabs.

Best Cooking Methods

All three benefit from slow braising, stewing, or smoking. These cuts are perfect when you want comforting, fall-apart-tender lamb dishes.

Here’s a quick breakdown to help you decide which cut is best for your recipe:

1. For Roasting: Leg, Shoulder, Rack, Loin Roast.
2. For grilling or quick cooking: Loin Chops, Rib Chops, Leg Steaks.
3. For Stews and Braises: Shoulder Chops, Shank, Neck, Breast.
4. For ground meat dishes, use shoulder, Breast, or Neck.

Cooking Tips for Lamb

1. Don’t Overcook Tender Cuts – Cuts like rack, loin chops, and leg steaks taste best at medium-rare (135°F) to medium (145°F).
2. Marinate for Flavor – Marinating lamb with herbs, garlic, olive oil, or yogurt enhances tenderness and flavor.
3. Rest After Cooking – Always let lamb rest 5–10 minutes before slicing to retain juices.
4. Balance with Herbs and Spices – Rosemary, thyme, oregano, cumin, coriander, and mint pair beautifully with the natural richness of lamb.
5. Trim Excess Fat – Lamb fat has a strong flavor, so trimming helps balance the taste while preventing greasiness.

1. Shoulder: Pulled lamb tacos, lamb curry, slow-cooked shoulder roast.
2. Rack: Herb-crusted rack of lamb, grilled rib chops.
3. Loin: Garlic Rosemary Loin Chops, pan-seared tenderloin.
4. Leg: Classic roast leg of lamb, grilled leg steaks, butterflied leg on the barbecue.
5. Shank: Braised lamb shank, Moroccan lamb shank tagine.
6. Neck/Breast: Lamb stew, slow-cooked neck curry, barbecue lamb ribs.

Lamb Cuts Around the World

Different cuisines celebrate lamb in unique ways, showcasing the versatility of its cuts:

1. Greek Cuisine – Leg of lamb roasted with lemon, oregano, and olive oil.
2. Indian Cuisine – Shoulder and neck cuts in spicy curries or biryanis.
3. Middle Eastern Cuisine – Skewered ground lamb (kebabs), lamb shank tagines, and lamb shoulder slow-roasts.
4. French Cuisine – Rack of lamb with herb crust, lamb stew with shanks and neck.
5. British Cuisine – Roast leg of lamb with mint sauce, lamb chops with peas.

About One Stop Halal

Welcome to the Home of Halal Lamb. We carry various lamb cuts that are hard to find elsewhere. We deliver to your doorstep anywhere in the United States within 1-2 business days.