Rack, chops and leg to roast or grill, shoulder and shanks to braise.
The cuts
Lamb follows the same rule as beef: the loin and rib are tender and cooked quickly, often to medium-rare; the shoulder and legs' lower ends are tough and braised. Its fat carries most of the distinctive flavor; trim thick fat if you'd like it milder.
Rack
- Tenderness:
- Very tender
- Best cooked:
- Sear, then roast at 425°F (220°C)
- Notes:
- Cut into elegant rib chops after resting. Medium-rare to medium.
Loin & rib chops
- Tenderness:
- Tender
- Notes:
- Like tiny T-bones; a few minutes a side.
Leg (bone-in or boneless)
- Tenderness:
- Fairly tender
- Best cooked:
- Roast at 325–375°F (160–190°C), or butterfly and grill
- Notes:
- The classic roast; rub with garlic, rosemary and lemon.
Shoulder
- Tenderness:
- Tough, fatty
- Best cooked:
- Slow-roast or braise
- Notes:
- Falls apart after a few hours; great for stews and curries.
Shanks
- Tenderness:
- Tough
- Best cooked:
- Braise
- Notes:
- One per person; braise 2–3 hours until the meat slides off the bone.
Ground lamb
- Best cooked:
- Burgers, kofta, meatballs, shepherd's pie
- Notes:
- Cook to 160°F (71°C), like all ground meat.
| Cut | Tenderness | Best cooked | Notes |
|---|---|---|---|
| Rack | Very tender | Sear, then roast at 425°F (220°C) | Cut into elegant rib chops after resting. Medium-rare to medium. |
| Loin & rib chops | Tender | Grill or sear | Like tiny T-bones; a few minutes a side. |
| Leg (bone-in or boneless) | Fairly tender | Roast at 325–375°F (160–190°C), or butterfly and grill | The classic roast; rub with garlic, rosemary and lemon. |
| Shoulder | Tough, fatty | Slow-roast or braise | Falls apart after a few hours; great for stews and curries. |
| Shanks | Tough | Braise | One per person; braise 2–3 hours until the meat slides off the bone. |
| Ground lamb | Burgers, kofta, meatballs, shepherd's pie | Cook to 160°F (71°C), like all ground meat. |
Doneness temperatures for lamb are the same as beef: see the doneness chart.