Feed a crowd: this is a good, generous cut for a family roast - a leg of lamb has lots of lean, tender meat to tuck into.
Often cooked on the bone, leg of lamb can also be boned and rolled.
This versatile cut can be roasted hot and fast or long and slow until the meat falls off the bone.
Shoulder of Lamb
Economical: shoulder of lamb is more economical than leg, as it carries a little more fat, making for succulent meat.
This cut comes from the fore end of the lamb, is full of flavour and suited to long, slow cooking.
The blade bone running through the centre of the shoulder can make carving tricky. Make sure your knife is sharp when carving, or try cooking easy-carve shoulders where the blade bone has been removed.
Rack of Lamb
Special occasion: rack of lamb is a prime cut and makes an impressive centrepiece on the dinner table. It cooks quickly so is good for when you're short on time.
The rack is also known as 'best end', and comes from the middle of the lamb. A whole rack has 6 or 7 chops, with individual rib chops known as lamb cutlets.
Coat in a crust of herbs and breadcrumbs before roasting, or for some wow factor, buy two racks and we can tie them into a 'guard of honour' for you.