Frequently Asked Questions
- Bone-In Leg – Cut from the two hind legs, perfect for holidays and special occasions, the bone adds flavor and richness.
- Boneless Leg – Leanest cut of lamb, great for everything from roasting to kabob and stirfry.
- Ground – Perfect substitute for ground beef, containing the lean meat and trimmings from key cuts of lamb, like the shoulder, leg, flank, shanks, and loin.
- Loin Chop – the cut of meat between the ribs and the sirloin, loin chops are lean, tender, and the perfect serving size. Easy to prepare with a quick grill, broil, or panfry.
- Rack of Lamb – cut from the rib section, chops connected to offer an impressive presentation. Available in French (few inches of meat are removed from the end of the bones).
- Ribs – cut from the ribs of the lamb, perfect for braising and grilling.
- Shank – cut from the front and hind shanks (top of the leg), these are lean on fat and bursting with flavor. Great for a broth.
- Sirloin Chop – cut from the leg and just as tender and tasty and loin chops.
- Shoulder – from the shoulder blades, this cut is thick, tougher, and fattier than other parts of the lamb. Use it in slow cooking recipes or roasted in the oven.
- Leg of Lamb (Bone-In and Boneless) – Medium, in the oven.
- Loin Chop – Pan Fried, Grilled, or Air Fryer.
- Rack of Lamb – Sear on a Pan or Grill and finish in the oven.
- Ribs – Pan fried, Grilled, or Air Fryer.
- Shank – Slow Cooker or Instant Pot.
- Shoulder – Slow Cooker or Instant Pot.