Lamb voted No1.
Following the poll on yesterday’s show Lamb was voted your No1. go to meat. Here are the cuts and best ways to cook them.
1. Leg
Description: Lean, tender, and full of flavour - the prized roasting joint.
Cooking:
Roast whole on the bone with rosemary and garlic.
Butterfly and barbecue or grill.
Dice for stews or kebabs.
2. Shoulder
Description: Well-worked muscle, so it’s fattier and tougher than leg but richer in flavour.
Cooking:
Slow-roast until it falls off the bone.
Braise or stew (e.g. lamb hotpot).
Minced for shepherd’s pie or curries.
3. Breast
Description: Fatty and full-flavoured; often under-used.
Cooking:
Slow-roast or braise (great for rolled stuffed breast).Use for mince or slow-cooked pulled lamb.
4. Neck (and Scrag)
Description: Cheaper cut, high in connective tissue - loads of flavour when cooked slowly.
Cooking:
Stew or braise (perfect in Irish stew).Pressure cook for rich broths.
5. Middle Neck (Best End of Neck / Rack)
Description: Tender, meaty, and elegant - think lamb racks and cutlets.
Cooking:
Grill or pan-fry cutlets.
Roast a whole rack of lamb crusted with herbs.
6. Loin (Saddle)
Description: Very tender meat along the back - prime chops.
Cooking:
Grill or pan-fry loin chops.
Roast a saddle whole (the chef’s showpiece).
7. Flank (or Chump End / Rump area)
Description: Between loin and leg - good balance of tenderness and flavour.
Cooking:
Grill or fry as chump chops.
Roast small joints.
Tips:
If it’s young lamb, quick roasting and grilling work beautifully.
If it’s older mutton, slow and moist cooking (braising, stewing) brings out the best.