Search

A cut of meat from the lower end of the legs. This is a lean, tough, but very flavorful and economical cut of lamb, which becomes tender and succulent when properly prepared, using moist heat and long, slow cooking.

The meat from a young sheep, generally under one year old. Also called "lamb" or "genuine lamb." Spring lamb is usually marketed at a weight ranging from 20 to 40 pounds.

A young sheep, generally between 5 to 12 months of age. Lamb meat is lean with a distinctive flavor....

Available most commonly from beef, buffalo, lamb, pork, and veal, this cut of meat is taken from the foreleg of the animal.

A lamb leg steak comes from the center of the leg. It is identifiable by the crosscut section of round leg bone within the meat.

Any cut of meat taken from the foreleg of beef, lamb, pork, buffalo, or veal. Shank cuts include the pork ham hocks, which are sometimes referred to as the hock end or the ankle region on an animal.

Although a lamb has four legs, only the two hind legs produce the cut referred to as "leg of lamb". It is a large, lean, and tender cut and can be used whole or subdivided into smaller cuts, which can are usually cooked using dry heat methods, such as roasting.

A whole rib roast, or "rack of lamb" has seven or eight ribs. It is very tender and flavorful, but it is also one of the most expensive cuts of lamb.

A salad green that has small dark green, velvety leaves with a rich, sweet flavor, similar to hazelnut.

A chop from the sirloin end of the leg of lamb. It is identifiable by the crosscut section of round leg bone within the meat.

A rib chop is, with the loin chop, the most highly prized, the most tender, and tastiest cut of lamb.

Loin chops, which are crosswise slices from the loin roast, are the leanest, tenderest, and most expensive of the various lamb chops.

Refers to the smaller cuts of meat obtained from the larger primal cuts of an animal. For example, a beef chuck primal cut can be divided into the arm section and the blade section and from these sub-primals are cut the smaller market ready roasts and steaks.