Lamb – Picking Your Cut
This is where we get some of the more economical cuts from such as the shoulder roasting joints, diced lamb and mince. This area tends not to be as lean as others and the meat requires slow cooking.
Undoubtedly the best cut on the lamb, it is where the prime grilling chops and roasting joints come from. Usually quite lean in spring lamb, this is a healthy option.
Leg / Gigot
One of the most favoured cuts of lamb, leg or gigot (whatever you prefer) is usually sold as a joint for roasting but can also be cut into gigot chops for grilling or frying.
The flank or belly of the lamb, it is usually used rolled and used as a slow cooking joint. In recent years this has become more popular and fashionable.