In our previous post, we discussed lamb cut variants, their characteristics, and how best to cook them. Here, we’ll continue to have a look at lamb cuts, from lean and juicy shoulder, to the wonderfully marbled lamb neck. There is a cut of lamb for all preferences out there!
Shoulder Lamb Cut
The shoulder is a large lamb cut from the top front leg, and has loads of lean and juicy meat. The bone and generous marbling in this cut of lamb help to keep the meat moist and intense in flavour.
You can create your own pulled cuts of lamb using the shoulder. Simply marinade the portion with garlic, chilli, paprika, and cumin. Wrap it in foil, then cook it slowly over a few hours until the meat pulls away from the bone easily. Serve the meat by stuffing it into bread rolls, or as a filler for pastry.
Neck Lamb Cuts
Also known as the neck fillet, these lamb cuts are too often overlooked. It’s very affordable thanks to this fact, though does take a bit longer to cook than other cuts. The marbling in the meat gives it a very delicious flavour.
This lamb cut is fantastic when cooked whole. Be sure to go the long and slow route to ensure that the meat remains tender. You can also chunk the neck, and use it in a potjie or curry. Make a rub with rosemary, coriander, and chilli before skewering the chunks. Then, flame them over the braai for a delicious homemade kebab.
Rack Cut of Lamb
This cut of lamb comes from the rib, and is a delectable all-rounder portion. Racks are very quick to cook, and done right, you can get a beautiful, crisp skin with tender flesh. You can also make cutlets by cutting off individual rib steaks. These are not only delicious, but look great when served on the plate!
The rack is quite light and delicate. As such, it needs a light dressing to avoid losing the flavour of the meat. Score the fat lightly on each side in a hot pan. Do this until it is golden brown, before finishing in the oven. These cuts of lamb go well with mint sauce, or crusted with a herby rub.
Rolled Lamb Loin Cut
Rolled lamb loin is also known as the saddle of lamb. This lamb cut is ideal for a family roast. Rolled lamb loin is an extremely popular cut, as it is tender and perfect for roasting. Take care, though, as it is easy to overcook it. You should serve rolled lamb loin when it is pink in the middle.
You can also stuff these lamb cuts. This serves to soak up the lamb’s roasting juices when cooking it. Put a seasoned loin on a roasting pan, and cook in the oven for 30 to 40 minutes. Then, take it out, let it stand for 10 minutes, then serve.