Cuts of lamb: which cut suits which cooking method
Seven cuts from the lamb matter in everyday cooking: leg, shoulder, rack, chops, ribs, neck and shank. Leg, rack and chops are the lean cuts for the oven, the pan and the grill. Shoulder, neck and shank are the patient cuts that only turn tender in a slow braise. Once you have that order in your head, you buy lamb by cooking method instead of by instinct.
The leg of lamb is the cut for the oven and for guests
The leg of lamb is the large muscle from the hindquarter and the best known cut of lamb. It is lean, evenly trimmed and takes long cooking times at low temperature without turning tough. At Reinweide the leg comes cut into pieces in 500 g for the pan, the pot and skewers, and as a whole leg of lamb at 2.1 kg for the oven.
The lamb shoulder has more connective tissue than the leg and belongs in the pot
The lamb shoulder sits in the forequarter and works harder on the living animal than the leg. It carries more connective tissue and more fat, which keeps it juicy in a slow braise and makes it tough when seared quickly. Reinweide carries the shoulder cut into pieces in 500 g, as a whole shoulder at 1.3 kg and boneless at 800 g.
Rack of lamb and lamb chops both come from the back
The rack of lamb is the connected rib section from the back, the lamb chop is the single slice cut from it, both on the bone. These cuts belong in a hot pan or on the grill, need only a few minutes and then a few minutes of rest. The rack of lamb weighs 800 g at Reinweide, the chops come in 500 g.
Neck, shank and ribs are the underrated cuts
Lamb neck, lamb shank and lamb ribs rarely sit at the front of the counter and give the most flavour in the pot or on the grill. The lamb neck has a fine fat structure and stays juicy when braised. The lamb shank falls off the bone after a long time in the oven. The lamb ribs are the classic grilling cut, because the fat on the bone releases flavour directly. All three cuts come in 500 g at Reinweide.
A whole lamb is the option for large occasions
A whole lamb of around 20 kg arrives from Reinweide professionally butchered in one delivery. That is the sensible choice for Kurban, for large celebrations and for households that fill the freezer with a plan. If you rarely need that much meat, single cuts work better, because the quantity then matches the occasion.
Bone in or boneless changes the result
The bone adds flavour while cooking and holds the meat in shape, but it extends the cooking time and makes carving at the table more work. A cut on the bone also weighs more than what ends up on the plate. Reinweide therefore carries both versions: the lamb shoulder on the bone at 1.3 kg and boneless at 800 g. For braises with long cooking times the bone is worth it, for guests and quick serving the boneless version is.
Which cut of lamb suits which cooking method
Seared quickly: rack of lamb, lamb chops and leg cut into pieces. Braised: shoulder, neck and shank. On the grill: ribs, chops and skewers from the leg. In the oven: the whole leg or the whole shoulder. If you are unsure, decide by time: little time means the back, plenty of time means the forequarter.
How lamb differs in flavour from other kinds of meat is covered in the post on the differences between beef, veal and lamb.
Which cut of lamb is best for a first attempt?
Leg of lamb cut into pieces is the most forgiving cut, because it is lean and works both seared quickly and braised. Rack of lamb is the most demanding, because the difference between pink and overdone is only a few minutes. If you are cooking lamb for the first time, start with leg or shoulder.
Why is not every cut available every week?
Reinweide processes to order: the order cut off is Sunday at 23:59, processing happens on Tuesday, chilled shipping on Wednesday and delivery on Thursday. One lamb yields each cut in a limited quantity only, so a single cut can sell out in one week while others stay available.
How do you recognise good lamb?
Good lamb is light to medium red, has firm white to slightly cream coloured fat and a dry surface that is not sticky. The older the animal, the darker the meat and the stronger its own flavour. Origin and processing say more about quality than price alone.
Every cut of lamb at Reinweide comes from Austria, is halal and is delivered chilled.
