From the Heart of Staffordshire to the Height of Taste – A Heritage of Excellence on Every Plate
1. Shoulder
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Type: Hard-working, well-marbled
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Best For: Slow cooking, roasting, stews
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Cuts Include:
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Shoulder joint (bone-in or boneless roast)
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Diced lamb (for curries or stews)
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Lamb shoulder chops
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2. Leg
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Type: Lean, tender, full of flavor
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Best For: Roasting, grilling
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Cuts Include:
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Whole leg (bone-in or boneless)
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Leg steaks
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Butterflied leg (great for grilling or barbecuing)
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3. Loin
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Type: Very tender, prime cut
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Best For: Quick cooking methods like grilling or pan-frying
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Cuts Include:
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Lamb loin chops (often called T-bone chops)
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Lamb loin roast
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4. Rack
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Type: Premium, tender, often presented as a showpiece
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Best For: Roasting
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Cuts Include:
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Rack of lamb (can be frenched for presentation)
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Lamb rib chops (from the rack)
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5. Breast
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Type: Fatty, flavorful, economical
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Best For: Slow cooking, stuffing, barbecuing
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Cuts Include:
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Lamb breast (rolled and stuffed)
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Lamb spareribs
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6. Shank
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Type: Tough, gelatin-rich, flavorful
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Best For: Braising, slow roasting
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Common Cut:
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Lamb shank (ideal for dishes like osso buco)
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7. Neck
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Type: Very flavorful, economical
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Best For: Slow cooking, stews
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Cuts Include:
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Neck fillet (great diced for casseroles)
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Whole neck roast
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