CHOOSING AND USING CUTS OF LAMB

Meat cuts have evolved through the centuries to reflect changing cooking methods and tastes in peoples' homes. Nowadays, many cuts are sold with less fat, but the aims of good butchery remain the same: to ensure that each cut cooks in the same way every time; you only get what you want to wat - sometimes still on the bone or with a little fat to assist with cooking and enhance flavour.

Browse the cuts below for more information on each one and recipe ideas to help you get the most out of your chosen cut.

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More about Breast of Lamb	More about Barnsley Chop	More about Rolled Leg of Lamb
More about Rolled Lamb Shoulder	More about Lamb Mini Roast	More about Cushion of Lamb
More about Lamb Leg Steaks	More about Lamb Shanks	More about Lamb Loin Chops
More about Lamb Noisettes	More about Valentine Steaks	More about Rack of Lamb