At Peter Bouchier – Butchers of Distinction, we believe choosing the right cut of lamb can transform a meal from good to unforgettable. Whether you're preparing a Sunday roast or a quick midweek dinner, understanding lamb cuts helps you select the right option for your cooking style and occasion.
This guide covers everything you need to know about lamb cuts — from where they come from on the animal, to the best cooking methods for each.
Why Lamb?
Lamb is prized for its tender texture, distinctive flavour, and versatility. At Peter Bouchier, we select only the highest quality lamb, ensuring every cut offers a rich eating experience, whether roasted, grilled, or slow-cooked.
When prepared well, lamb offers a perfect balance between richness and delicacy — a true hero ingredient for every season.
Lamb Cuts Explained
We break the lamb down into four main sections: Shoulder, Rack, Loin, and Leg, with a few additional specialty cuts. Here's how they differ:
1. Shoulder
Rich, Flavourful, Perfect for Slow Cooking
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Where it's from: The front portion of the lamb, including the neck and upper foreleg.
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Best for: Braising, roasting, slow-cooking.
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Common cuts:
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Shoulder roast (bone-in or boneless)
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Diced lamb shoulder
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Lamb neck
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Tip: Lamb shoulder benefits from low and slow cooking to tenderise the connective tissue, creating melt-in-the-mouth results.
Recipe ideas:
2. Rack
Tender, Premium, Ideal for Entertaining
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Where it's from: The rib section.
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Best for: Quick roasting, grilling, pan-frying.
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Common cuts:
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Rack of lamb
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Cutlets
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Frenched rack
Tip: A rack of lamb cooks quickly. Aim for medium-rare to preserve its delicate flavour.
Recipe ideas:
3. Loin (Backstrap / Tenderloin)
Tender, Mild, Highly Versatile
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Where it's from: The middle back of the lamb.
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Best for: Quick roasting, grilling, pan-searing.
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Common cuts:
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Lamb loin chops
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Boneless lamb loin roast
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Backstrap
Tip: Loin cuts are best served pink to retain their juiciness and delicate flavour.
Recipe ideas:
4. Leg
Lean, Versatile, Traditional Favourite
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Where it's from: The hindquarters.
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Best for: Roasting, grilling, butterflying.
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Common cuts:
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Whole leg
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Butterflied leg
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Leg steaks
Tip: Resting a leg roast for at least 20 minutes after cooking helps redistribute juices for tender slices.
Recipe ideas:
Additional Cuts Worth Knowing
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Shanks: From the lower part of the legs. Best slow-cooked until fall-apart tender.
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Breast: A budget-friendly cut that rewards slow roasting or braising.
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Ribs: Full-flavoured and great for barbecuing or slow cooking.
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Lamb mince: Versatile for burgers, meatballs, pies, and sauces.
Recipe ideas for slow-cooked cuts:
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Persian Spiced Lamb Shanks
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Slow Cooked Lamb Shanks
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Oven Roasted Lamb Shank Curry with Green Herb Yoghurt Sauce
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Lancashire Hot Pot
Lighter, everyday lamb recipes:
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BBQ Lamb Chump Chops Grilled Red Pepper Salad
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Mediterranean Lamb Flatbreads with Salsa Criolla
Choosing the Right Lamb Cut for Your Dish
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Cooking Style |
Best Lamb Cuts |
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Slow roasting |
Shoulder roast, Leg roast |
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Fast roasting |
Rack, Loin roast |
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Grilling/Barbecuing |
Cutlets, Backstrap, Butterflied leg |
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Slow-cooking/Braising |
Shanks, Shoulder, Neck |
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Pan-frying |
Loin chops, Cutlets, Leg steaks |
How to Cook Lamb Perfectly
The right technique brings out the best in each cut. A few tips from our butchers:
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Room Temperature: Always bring lamb to room temperature before cooking for even results.
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Season Generously: Lamb benefits from bold seasoning — think rosemary, garlic, and lemon.
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Use a Thermometer: Perfect lamb is often judged by doneness:
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Rare: 50–53°C
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Medium-rare: 54–57°C
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Medium: 58–63°C
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Rest Your Lamb: Resting after cooking is critical. Allow 10–20 minutes depending on the size of the cut.
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Low and Slow for Tougher Cuts: Shoulder, shank, and neck need gentle, slow heat to break down collagen and become tender.
Lamb for Every Occasion
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Occasion |
Recommended Cuts |
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Special dinner or entertaining |
Rack of Lamb, Frenched Cutlets |
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Sunday family roast |
Whole Leg, Shoulder Roast |
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Midweek quick cook |
Lamb Backstrap, Loin Chops |
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Winter comfort meals |
Shanks, Neck, Diced Shoulder |
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Summer BBQ |
Butterflied Leg, Cutlets |
FAQs About Lamb Cuts
Is lamb healthy?
Yes. Lamb is naturally rich in protein, iron, and B vitamins. Choosing leaner cuts such as backstrap or leg can keep it lighter, while shoulder and shank offer rich flavour for occasional meals.
What’s the difference between lamb and mutton?
Lamb comes from sheep less than one year old and has a tender, delicate flavour. Mutton comes from older sheep and has a stronger, gamier taste.
What’s the best lamb cut for slow cooking?
Shoulder, shanks, and neck are ideal — they become meltingly tender with time.
Can I cook lamb from frozen?
It's best to thaw lamb fully in the fridge before cooking to ensure even cooking throughout.
Peter Bouchier’s Lamb: A Cut Above
Our lamb is carefully selected for marbling, tenderness, and clean flavour. Each cut is prepared by skilled butchers, ensuring consistency and quality you can trust.
We believe great lamb starts with great care — from farm to butcher block to your table.
Explore our Full Lamb Range or find inspiration in our Lamb Recipes.
Understanding lamb cuts opens up a world of possibilities in the kitchen. Whether you're after a show-stopping roast or a quick midweek dinner, the right cut — and the right butcher — makes all the difference.
At Peter Bouchier, we’re here to help you choose with confidence.
Visit us in-store or shop online for premium lamb cuts, expertly prepared.
