Lamb – the cuts and how to cook them
Succulent, roasted spring lamb is an integral part of the Easter feast and a delicious option for the weekly Sunday lunch. In our opinion, British lamb is best as the sheep have had the advantage of grazing in lush green fields and fells – their natural habitat – and free-roaming, healthy sheep mean tastier lamb.
You simply can’t beat the delicate flavour of lamb in season and it’s a happy coincidence that young spring veg is available to buy too; vibrant peas and sweet baby carrots tossed in butter and herbs are a roast’s best friend.
This guide will help you understand more about the different cuts of lamb available and what cooking method each cut is best suited to.
A fattier joint than leg, but when tender from hours of slow cooking, it’s one of the best value and most delicious cuts.
A succulent, tender cut that’s full of flavour, it’s the equivalent of beef sirloin. A whole loin is ideal for pan frying or roasting; grilled steaks are perfect for quick meals and chops are best when griddled or barbecued.
For a deliciously comforting meal, add stock, mint and veg, slow cook for a few hours and the flavoursome meat will be so soft and tender that it falls from the bone.
A leg joint makes a fabulous roast, ask your butcher to remove the bones to make carving easier. Leg steaks are delicious grilled or fried.
An inexpensive cut that is ideal in stews and casseroles, it tends to be fatty but becomes beautifully tender when slow cooked.
Found where the loin meets the leg, it can be cut into two chops and a small roasting joint. Alternatively, the whole chump can be boned and sliced into steaks or tied up for roasting. Also ideal for stewing.
Often stuffed and rolled, breast meat is economical and perfect for slow roasting.
On special occasions, a whole, cooked rack of lamb looks seriously impressive when served at the table. Alternatively, it can be trimmed into cutlets and grilled.