The most common cuts are:

The neck is a cheap cut that’s often left connected to the shoulder. This meat is rather tough.
The shoulder is a cut from the top front leg. This meat has generous marbling.
Rack is tender meat from the ribcage. It usually comprises 7 or 8 ribs from the center of the animal.
The loin is tender meat that is taken from the top of the back.
Sirloin is a cut from the fat, sirloin end of the lamb’s leg and hip section. This meat is quite fatty.
The breast is a cut from the bottom of the lamb, the belly, and the breast.
The rump is a cut from the backside where the top of the leg meets the loin. It’s a plump yet lean cut.
The leg is a cut from the top part of the lamb’s leg. This cut has a good, strong flavor.
Flank is a tough, fatty and flat cut that comes from the belly of the animal.
Shank is a cut from the lower portion of the leg. It’s tough meat that requires long cooking.

Comments to article «How to Choose and Cook Mutton»