The neck is one of the cheaper cuts of lamb. The neck doe snot provide large joints of meat and the neck meat can be somewhat fatty. The meat is best used in stews or casseroles and should be cooked slowly. Neck meat can also be used to produce lamb mince.


A roast whole shoulder of lamb is a wonderful traditional joint. The shoulder can also be boned and rolled to make it easier to carve. Increasingly commonly the shoulder is split into two joints; the blade and the knuckle. The shoulder can be trimmed of fat and used as cubed meat for lamb curry or kebabs.

Best End Neck

Best end of neck can be used for roasting as a rack or braising. Lamb cutlets come from the best end of neck and are excellent when grilled.


Although an inexpensive cut of lamb, breast can be used in several ways. A breast roast on the bone, with the skin on, provides a tasty meal with a crispy skin. Remove the skin and the joint can be boned and rolled. A rolled breast is good for stuffing. Strips of breast barbecue well and diced the meat makes good kebabs.


The loin of lamb comes from the back of the animal. Perhaps the most tender part of the lamb the loin not only provides fine roasting joints but also lamb chops, noisettes (small steaks) and medallions. As with many joints the meat can be boned and rolled for ease of carving.


Chump provides excellent and large chops and steaks which are ideal for the grill or the barbecue. Alternatively, the chump can provide a small but tasty roasting joint.


The leg of lamb is one of the more expensive cuts of lamb. This prime cut is most popular as a roast and is a truly wonderful joint. The leg can also be cut into steaks either with the bone in or the bone removed. The steaks are best grilled or cubed and cooked as kebabs.