Lamb Cuts

Lamb Cuts

Best Sellers - Lamb

If enjoying new rich flavours is on your bucket list, trying lamb is a must! Many of us are not familiar with cooking methods. Here are some tips on how to cook lamb!

Note: Before cooking your lamb, bring the meat to room temperature. Cooking cold will shock the meat resulting in a tough end product.

Some tips for cooking Lamb:

  • Pinkish meat is best. If it is darker, it probably means it is older meat. Older meat has a stronger flavour.
  • If you find the gamey flavour too strong, trim the fat to enjoy the subtle flavour.
  • Don't overcook your lamb.
  • Slow cooking, oven or braising lower body cuts ensure they turn out tender.
  • Use herbs or other condiments with lamb! Mint sauce is an English favourite.
  • Use lamb when you make your next curry.

There are many ways to cook Lamb. Below is a list of styles and techniques!

Grilling Icon


Medium or even high heat is excellent for those tender pieces. Lamb is often marinated before grilling.

Common Cuts: Chops, loin, ribs, breasts

Ground Beef Icon

Ground Lamb

Cook over medium heat with oil. Lamb needs to be at least 160F. Make sure there is no pink, and the juices are clear.

Common Uses: Shepard's pie, Moussaka, Samosas.

Stir Fry Icon

Fast Fry

Pan-fried lamb is easy and fast to make. Please do not overcook them! Medium rare is best, so you only need 2-3 minutes per side.

Common Cuts: Chops, loin, leg, rump

Slow Cooker Icon

Stew & Soups

Low and slow will make tough lamb cuts into the most flavourful dishes!

Common Cuts: Shoulder, neck, shank, breast, leg, flank

Searing Icon


You can cook on medium-high heat and add stong earthy herbs like oregano, basil, thyme, mint, garlic! Lamb goes well with so many spices!

Common Cuts: Chops, loin, ribs, breasts

Marinating Icon


Chops are usually marinated for a few hours, but massive cuts should be marinated for at least 8 hours, and even up to 24 hours!

Common Cuts: All cuts work with marinating because many marinades also tenderize.

Roasting Icon


Rub your roast with your favourite recipe rub, and threw it into the oven! It usually takes about an hour and a half, with very little prep time.

Common Cuts: Leg, rack of lamb, shoulder, neck

Lamb Cooking Temperatures

63°C/145°F Medium Rare
70°C/160°F Medium
74°C/165°F Medium Well
77°C/170°F Well Done

Featured Lamb Recipe

Lamb Chops with Rosemary and Garlic

Lamb Chops with Garlic and Rosemary


  • 1 pound lamb chops
  • 2 tbsp minced rosemary leaves
  • 2 tsp salt
  • 1 tsp freshly ground black pepper
  • 1 garlic clove, minced
  • 4 tbsp olive oil, divided


  • Mix rosemary, salt, pepper, garlic, and 2 tablespoons of olive oil in a small bowl.
  • Coat the chops with the mixture and refrigerate for up to 24 hours
    • If you want the end product to be rare, keep your chops in the refrigerator, do not let them come to room temperature or they will overcook.
    • Note: If you are preparing double rib chops, allow chops to sit at room temperature 45 minutes before cooking.
  • Heat the last 2 tablespoons oil in an oven-safe sauté pan over high heat. When the oil starts shimmering,
    • Sear the chops on two sides, for a minute maximum on each side if you want the result to be rare or medium rare.
    • Note: for double rib chops sear on all sides for 2 to 3 minutes per side.
  • For rare lamb chops you may now remove them from the pan
    • Note: For more well cooked chops, you can put them in a 400°F oven for up to 5 minutes, or lower the stovetop temperature to warm and cover. Leave to sit for a few more minutes
  • Remove chops from pan, cover with foil and rest 5 minutes before serving.