A Beginner’s Guide to Lamb Cuts
Lamb might not be the first meat that comes to mind for dinner—but once you try it, it may become a favorite. At Brick Church Meat & More, we carry a variety of locally sourced lamb cuts that are full of rich flavor and perfect for everything from elegant dinners to rustic, slow-cooked meals.
If you’re curious about cooking lamb or just want to better understand what you’re buying, here’s a quick guide to the most popular cuts.
Lamb Cuts Explained
Neck
Perfect for slow cooking and stews, neck meat is flavorful and tender when braised. Great for curries and soups.
Shoulder
A working muscle that’s best roasted or slow-cooked. Shoulder chops are also great for grilling and have more fat than loin chops, giving them a rich taste.
Rib (Rack of Lamb)
Elegant and tender, this cut is often served as a rack or cut into rib chops. Best roasted or grilled to medium-rare.
Loin
This area yields some of the most tender cuts, including loin chops. Grill or pan-sear for best results.
Sirloin
A bit firmer than loin, but still tender and flavorful. Ideal for roasting or slicing into steaks.
Breast
Often used for rolled roasts or slow-cooked recipes. It has layers of fat and meat that become tender and tasty when cooked low and slow.
Flank
Lean and flavorful, flank is best sliced thin after marinating and cooking quickly over high heat.
Leg (Hind Leg)
The classic roast lamb cut. You can buy it bone-in or boneless, whole or in steaks. Roast it low and slow, or grill lamb leg steaks for a hearty meal.
Shank (Front and Back)
Full of connective tissue, shanks are ideal for braising or slow cooking. They become fork-tender and rich in flavor.
Cooking with lamb doesn’t have to be intimidating. Whether you’re preparing a special holiday roast or a weeknight stew, our team at Brick Church Meat & More is here to help you choose the perfect cut and offer cooking tips to bring out its best.