Lamb - Miscellaneous Cuts

Miscellaneous Cuts

Whole cuts and scraps of fresh lamb can be rolled, cubed, or ground in a food store or meat market into various products that add convenience for the consumer.

Rolled Boneless Shoulder

Boned shoulder is usually rolled and tied to maintain its shape, if it is to be roasted. This is an ideal cut for stuffing.

Rolled Boneless Breast

The whole breast is often boned and rolled into a roast. It is usually stuffed and braised.

Rolled Boneless Leg

This cut makes a compact and tidy roast when rolled (with or without stuffing) and tied or netted to keep its shape. It may also be butterflied (so-called because the deboned, flattened leg resembles a butterfly's shape) for grilling.

Rolled Boneless Sirloin Half of Leg

Rolled Boneless Shank Half of Leg

Kebab

Kebabs are cubes of meat, ideally free of fat, bone or connective tissue, usually meant to be grilled, as in shish kebab, souvlaki, or shaslik. Leg is the preferred cut for kebabs since it has large muscle areas which yield cubes free from gristle and bone, and is tender enough for grilling. Cubed shoulder meat is sometimes used for kebabs to be grilled, but since the shoulder is not as reliably tender as the leg, kebabs prepared with leg meat are a better choice for grilling.

Stew Meat

Stew meat is taken from lamb cuts and scraps that are too tough for dry heat cooking methods such as grilling or broiling, but become much more tender when stewed. Shoulder meat, trimmed of fat and connective tissue, is the best choice for stew. It is usually sold already cut into cubes, but a shoulder roast, boned or bone-in, can easily be chunked into stew pieces. Leg cubes are sometimes used for stew meat although this lean tender cut is less suitable for stew than the more flavorful shoulder.

Ground Lamb

Scraps of lamb meat from the breast and from the flank are often ground to produced lambburger, which is available in bulk packages or as pre-formed patties.

Sausage

Merquez Sausage