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 Souvlaki

Lamp Souvlaki


  • 1/3 cup olive oil
  • 1 1/2 Tbsp lemon juice
  • 1 1/2 Tbsp red wine vinegar
  • 1 1/2 Tbsp fresh oregano, chopped
  • 2 cloves garlic, crushed
  • 1/2 tsp salt
  • 1/4 tsp pepper
  • 1 1/2 pounds cubed boneless leg of lamb, trimmed of all fat


  • With a fork or whisk, combine in a large bowl the olive oil, red wine vinegar, oregano, garlic, salt, and pepper.
  • Put the cubed lamb into the bowl, stir to coat, and cover and refrigerate for at least 3 hours.
  • Preheat and oil your grill on medium-high heat.
  • Put marinated lamb on skewers. Keep the excess marinade aside.
  • Grill the skewers, basting with the marinade as needed until the lamb is cooked as desired.