Lamb Cuts

Scotch lamb is recognised among the world’s best. Our lamb is reared in the Scottish highlands, as our unique climate and vegetation make the lamb sweeter and more tender. Click on the interactive image below to find out about our prime lamb cuts and how to get the best out of them.

• Best End of Neck

  This is where the infamous rack of lamb cut comes from. For a sumptuous Sunday roast, marinade your rack of lamb overnight in olive oil, rosemary and garlic before roasting.

  Best End Of Lamb Cuts

• Breast

  As it’s a little tougher and fattier than other lamb cuts, the breast or flank meat is at its finest when minced. Why not try lamb mince in a hearty, wholesome shepherd’s pie this winter? Lamb breast also serves as an incredibly flavourful and rich stock base.

• Chump

  This lean cut of lamb between the loin and leg is best cut into smaller roasting joints or chops. Try it pan-fried with roast butternut squash or even griddled with garlic and thyme.

  Lamb Chump Cuts

• Leg

  Nothing sets up a classic family Sunday roast quite like a succulent roast leg of lamb. The leg meat is not only full of rich, bold flavour, it’s also very lean. Roast your room-temperature lamb leg with chopped rosemary, lemon zest and olive oil to make a meal worth remembering.

  Leg Of Lamb Cuts

• Loin

  This is the most tender part of the lamb, producing only the most tender and flavourful cuts. Boned and rolled loin makes for a delectable roasting joint. This is also where the juiciest chops and noisettes come from. Try your lamb loin roasted with olive oil, garlic and butter on a bed of risotto for a luxurious dinner that won’t disappoint.

  Lamb Loin Cuts

• Scrag

  An inexpensive cut from the neck end, scrag requires long, slow cooking to release its wonderful flavour and tenderise the meat. Scrag usually comes either sold on the bone, or chopped and diced for deliciously hearty stews and casseroles

• Shoulder

  If done properly, lamb shoulder is a hassle-free way to eat extravagantly. While not as lean or tender as leg of lamb, the shoulder cut makes for an excellent slow-cooking joint, especially if you’re using a show-stopping whole bone-in shoulder. For something a little different, try slow-roasting your lamb shoulder with anchovy, capers, lemon and garlic for a truly unique tea-time.

  Shoulder Of Lamb Cuts

• Middle Neck

  Middle Neck Fillets have very good flavour and are best braised or stewed to allow the layer of fat running through it to melt away and release the beautifully sweet, rich flavours. Try your neck of lamb braised with red wine and lemon.

  Middle Neck Cuts