Whether you're new to ordering whole animals or just want a refresher, this guide explains each cut and the best ways to cook it. Cuts are organized by the section of the animal they come from (called the 'primal').
Shoulder
Cut | What it is | Best for |
Lamb Shoulder (Bone-In) | A heavily worked muscle with rich marbling and connective tissue. One of the most flavorful lamb cuts, it demands slow cooking. | Perfect for slow roasting or braising. Great for feeding a group. |
Lamb Shoulder Chops | Bone-in cross-sections of the shoulder. Marbled and robust in flavor — more economical than loin chops but equally satisfying. | Versatile and affordable. Good for grilling or braising. |
Lamb Neck | Intensely flavored, collagen-rich cut from the neck. Makes outstanding braises and is a staple of North African and Middle Eastern cuisine. | Best slow-braised in a tagine or stew. Rich in flavor and collagen. |
Rib
Cut | What it is | Best for |
Rack of Lamb | A French-trimmed set of 7-8 rib chops. Elegant presentation with a tender, mild meat and a delicate fat cap. | An elegant roasting cut for special occasions. Simple to prepare, impressive to serve. |
Lamb Rib Chops | Individual chops cut from the rack. A single-serving luxury — small but wonderfully tender with a rich lamb flavor. | Best grilled or pan-seared quickly. A luxurious single-serving cut. |
Loin
Cut | What it is | Best for |
Lamb Loin Chops | The T-bone of lamb — a loin chop with tenderloin on one side and strip on the other. Tender and flavorful. | Great for pan-searing or grilling. The most tender everyday lamb chop. |
Lamb Saddle | A dramatic roast of both loins left joined across the backbone. An impressive centerpiece for formal occasions. | A dramatic roasting centerpiece for formal dinners. Best slow-roasted. |
Leg
Cut | What it is | Best for |
Leg of Lamb (Bone-In) | The classic Easter roast. A large, meaty cut with moderate fat and a full, gamey lamb flavor. Spectacular for entertaining. | The classic roasting cut. Perfect for Easter or Sunday gatherings. |
Butterflied Leg of Lamb | Bone removed and flattened for even cooking. More surface area means more crust and faster cooking time. | Ideal for grilling or broiling. Faster to cook than bone-in leg. |
Lamb Shank | The lower leg — a tough, sinewy cut with a striking bone and deep flavor. Transforms into something extraordinary when braised. | Perfect for braising. A rich, fall-off-the-bone cut for a special meal. |
Lamb Sirloin Chops | Cut from the upper leg where it meets the loin. Affordable and flavorful with good marbling. Bone-in or boneless. | Good for grilling or pan-searing. An affordable, flavorful everyday chop. |
Breast
Cut | What it is | Best for |
Lamb Breast / Riblets | The fatty, layered underside with small rib bones. Intensely flavorful but requires long cooking to render the fat. | Best slow-roasted or braised. Inexpensive and deeply flavorful. |
Lamb Ribs (Denver Ribs) | Meaty ribs from the breast section. Less common than beef or pork ribs but deeply flavorful when slow-cooked. | Great for smoking or braising. A lesser-known but rewarding cut. |
Ground
Cut | What it is | Best for |
Ground Lamb | Ground from shoulder or leg trimmings. Rich, fatty, and distinctly flavored. The backbone of Middle Eastern and Greek cuisine. | Versatile and bold. Great for kofta, burgers, moussaka, or pasta sauces. |
Goat Cuts
Cut | What it is | Best for |
Goat Shoulder (Bone-In) | Slightly leaner than lamb shoulder with a more pronounced, earthy flavor. The workhorse cut in Caribbean, South Asian, and African cuisines. | Perfect for slow braising or curry. A staple of global cuisines. |
Goat Leg | Lean and flavorful with a denser texture than lamb. Takes well to spice-heavy preparations and slow cooking methods. | Excellent for slow roasting or braising. Leaner than lamb with bold flavor. |
Goat Ribs | Small, slender ribs with a lean but intensely flavored meat. Best suited to spiced braises or slow grilling. | Best braised in spiced sauces. A flavorful cut suited to bold preparations. |
Goat Chops | Individual chops with a firmer texture than lamb and a stronger, earthier flavor profile. Highly valued in many global cuisines. | Good for grilling or pan-searing with bold spice marinades. |
Goat Shank | Like lamb shank but with leaner, denser meat and a more mineral, gamey flavor. Requires patient, slow braising. | Perfect for slow braising. Deep, earthy flavor ideal for curries and stews. |
Have questions about a cut? Reach out to your processor — they're happy to help you make the best choices for your household!