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2016-08-22T09:42:48Z

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{{#seo:
|title=Lamb - suitable cooking methods
|titlemode=replace
|keywords=#roasting #bones #braising #grilling #fat #frying #roast #lancashirehotpot #roasted #lamb #irishstew
|hashtagrev=12032020
|description=Lamb cooking methods by cut. When buying lamb, the fat should be crisp and white and the lean fine-grained...
}}


[[Image:{{PAGENAME}}.jpg|400px|thumb|right|Main cuts]]
[[Image:Cuts of lamb - illustrated.jpg|thumb|400px|right|Illustrations of cuts normally available at a British butcher's shop]]

===Cooking methods by cut===
When buying [[lamb]], the [[fat]] should be crisp and white and the lean fine-grained, firm and pinky-brown. There is usually very little gristle. Freshly cut surfaces should look slightly moist and the [[bones]] a pinkish-blue. Common cooking methods are as follows:

* '''Scrag End and Middle Neck''' - usually sold as '''chops''', on the bone and used for [[stewing]] or [[braising]]. They are the traditional cuts for [[Irish stew]] and [[Lancashire hotpot]].
* '''Shoulder''' - A succulent, tender [[roasting]] joint, whether on the bone, or boned, stuffed and rolled. Sold whole, or halved into '''blade''' and '''knuckle''', both of which are ideal for [[roasting]] or [[braising]].
* '''Best End of Neck''' - Can be bought as [[roasting]] joint with a row of 6 or 7 rib [[bones]] called a '''rack'''; a full '''rack''' is in fact 8 rib [[bones]] and therefore extends out of the '''best end of neck''' area. The butcher will 'chine' the back bone, for easier carving. It can be [[roasted]] on the bone, or boned, stuffed and rolled. It is often sold as '''cutlets''' with one rib bone to each, for [[grilling]] or [[frying]]. Two '''racks''' joined together and curved, [[bones]] outwards, is called a '''Crown Roast'''. Facing each other, fat side outwards, they are called a '''Guard of Honour'''. Both of these special occasion dishes can be stuffed before [[roasting]]. This cut is recognisable by the dot of lean beneath the main 'eye' of lean.
* '''Loin''' - Either [[roast]] as a piece, or boned, stuffed and rolled. It is usually divided into '''loin end''' and '''chump end''', and cut into '''chops''' for [[grilling]] or [[frying]]. '''Chump chops''' are recognisable by the small round bone in the centre.
* '''Saddle of Lamb''' - A large [[roasting]] joint for a special occasion, which is the whole '''loin''' from both sides of the animal, left in one piece.
* '''Leg''' - A [[roasting]] joint on the bone, or boned, stuffed and rolled. It is often divided into '''fillet end''' and '''shank end'''.
* '''Breast''' - Long, thin cuts, streaked with [[fat]] and lean. When boned, rolled and stuffed, it is the most economical cut for [[roasting]] or [[braising]]

{{CategoryLine}}
[[Category:Cooking methods]]
[[Category:Lamb recipes]]
[[Category:Meat recipes]]

<code 'hashtagrev:12032020'>[[Special:Search/roasting|#roasting]] [[Special:Search/bones|#bones]] [[Special:Search/braising|#braising]] [[Special:Search/grilling|#grilling]] [[Special:Search/fat|#fat]] [[Special:Search/frying|#frying]] [[Special:Search/roast|#roast]] [[Special:Search/lancashirehotpot|#lancashirehotpot]] [[Special:Search/roasted|#roasted]] [[Special:Search/lamb|#lamb]] [[Special:Search/irishstew|#irishstew]]
</code>

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