Get to know each cut
Located on the front half of the animal, this cut is full of flavour and perfect for roasting, dicing up in curries or making chops. It requires a shorter cooking time, making this cut an easy and economical meal option.
Commonly known as ‘lamb rack’ found in the middle of the animal, they’re an impressive dish to serve with its eye-catching shape and ease to plate. A full rack consists of 7-8 ribs and makes a delicious roast. Pairs perfectly with Middle Eastern, French, Greek, Spanish or Asian flavours.
A prized and popular cut located on the back of the animal, the hind saddle, this area is the source of some of the juiciest and most flavourful cuts of lamb. Enjoy it as a delicious roast or tender lamb chops grilled or seared to your liking.
One of the larger, more delectable cuts of lamb — excellent roasted whole or barbecued to your liking. The leg works just as hard as the shoulder, making this cut super strong and full of flavour. It’s a fairly lean muscle, so careful not to overcook. Perfect for your next big gathering.
Taken from the lower part of the legs, the shank contains loads of collagen, which makes this cut buttery soft and flavourful when cooked. Perfect for stews and slow cooking.