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 Vindaloo

Lamb Vindaloo


  • 3 dried red chillies
  • 1 tbsp cumin seeds
  • 1 tbsp coriander seeds
  • 1 tsp black cardamom seeds
  • 1 tsp fenugreek seeds
  • 5 cloves
  • 1 inch cassia bark stick
  • 10 black peppercorns
  • 1/2 tsp turmeric
  • 4 green chillies, finely chopped
  • 75ml red wine vinegar
  • 2 tbsp soft brown sugar
  • 1 tbsp tamarind paste (or another two tablespoon of vinegar)
  • 7 cloves garlic, smashed
  • 1 inch piece of ginger, washed, chopped but with the skin left on
  • 2 lb lamb leg, cubed
  • 3 tbsp vegetable oil
  • 2 onions, finely chopped
  • 2 tomatoes, finely chopped
  • 1 tsp chilli powder
  • 10 fresh curry leaves
  • 1 tsp brown mustard seeds
  • 1 head of garlic, cloves cut into slivers
  • 2 bay leaves


  • Place red chillies, cumin seeds, coriander seeds, cardamom seeds, fenugreek seeds, cloves, cassia bark and black peppercorns into dry frying pan over medium heat and fry until they become fragrant but are not yet smoking.
  • Place the warm spices in a food processor with the turmeric and blend to a fine powder.
  • Add the chillies, vinegar, tamarind paste, brown sugar, garlic and ginger and blend until smooth.
  • Put the pork in a large glass bowl with the marinade and stir well to combine.
  • Leave the pork to marinate for eight to 48 hours. The longer the better.
  • When ready to cook, heat the ghee or oil in a small saucepan over low heat.
  • Add the garlic slivers and allow to cook gently for about 20 minutes. It is important not to burn the garlic so watch carefully. The garlic should be soft and translucent but not browned.
  • Remove the garlic from the saucepan and set aside.
  • Pour the oil you used to cook the garlic into a frying pan.
  • When hot, add the curry leaves and mustard seeds.
  • When the mustard seeds begin to pop, toss in the chopped onions.
  • Fry for about ten minutes over medium high heat until the onions are soft and translucent. Be sure to stir regularly so that the spices don’t burn.
  • Add the chopped tomatoes, chilli powder, bay leaves and the pork with its marinade to the pan and then pour in just enough water to cover.
  • Leave to simmer for about an hour until the pork is very tender. You may need to add a drop more water while simmering.
  • Stir in the cooked garlic.
  • Squeeze the lemon juice over the top and serve.