Looking to make a memorable meal for friends and family from a cut of lamb? Instead of sticking to the same old lamb cut, why not spice things up? There is a whole world of nose-to-tail cooking to discover. What’s more, different lamb cuts offer a unique cooking and tasting experience.
When it comes to choosing the perfect lamb cut, price doesn’t mean everything! Nor does getting the most meat out of your lamb cuts. As a matter of fact, cuts with a large amount of bone can contribute to some seriously great taste. But, which cut of lamb is the right one for you? Join us as we go over the different parts of lamb, and how best to cook them.
Shank Lamb Cut
The shank is one of the meatier cuts of lamb, found on the lower end of the lamb leg. Shank is excellent for slow cooking goodness, and offers great value. The bone running through the centre provides a lot of flavouring. As it cooks, collagen tenderises the flesh.
When prepping this lamb cut, use low and slow cooking to achieve a truly tender result. The meat will fall right off the bone. Additionally, the rich meat makes for an excellent amount of flavour.
Leg Lamb Cuts
This is one of the staple lamb cuts. Lamb leg services as a fantastic roasting joint. It’s very popular due to the dark, mouth melting meat, as well as a high ratio of meat to bone. This also makes it easier to carve when serving.
You can keep things quite simple here. Slow-roasting the whole leg is the way to go. Be sure to stud with garlic and rosemary for dark, tender meat that leaves a great taste in the mouth.
Rump Cut of Lamb
The rump cut of lamb is also known as chump. This cut is in the mid-range when it comes to pricing. They come in large portions, but the meat itself is very lean, with a large layer of fat. The fat, luckily, helps to keep the meat juicy.
To keep the moisture in lamb rump, herb crusting is the way to go. First, brown these cuts of lamb in a hot pan, and then brush them with mustard and roll in your herb crust. Roast them in the oven until they are slightly punk in the middle. Then, let them rest of 10 minutes before serving.
Lamb Breast Cuts
Lamb breast makes for an excellent value lamb cut. Unfortunately, it’s not quite as appreciated as other portions of the animal. It contains quite a lot of fat, and can become tough if you don’t cook it right. But, done correctly, the fat layer will tenderise and flavour the meat beautifully as it cooks.
For perfectly cooked lamb breast, keep the following in mind when working with these lamb cuts. Brown each side in a hot pan, then slow-roast it on a low heat. This cut can take on a lot of flavour. So, try out a mixture of garlic and lemon juice, drizzling over the breast in the last few minutes of cooking.