Using the Less Expensive Cuts: Lamb
Knowing how to shop for cheaper cuts means that lamb won’t just be for special occasions. Many of these cuts require a long cooking time, but they are packed with fantastic flavour and slow cooking will leave the meat tender and succulent.
Shoulder Shoulder can be used as an alternative to leg and makes a fantastic roasting joint. It’s sold either on the bone or boned and rolled, which is easy to carve. It needs to be cooked long and slow to get the best out of it, but the higher fat content means that it shouldn’t need basting and you can leave it to do its own work in the oven. If you’re looking for inspiring recipes, the Greeks really know how to make the best of this joint.
Diced shoulder is also great for casseroles and stews.
Chump A lovely, juicy cut which we usually cut into steaks on or off the bone and work beautifully under the grill or pan fried. We use chump for our Spatchcock Lamb [hyperlink?] which can be sold plain or with a choice of marinades and ready for the oven. Chump suits both quick cooking in the oven - if you like your meat pink - and slow roasting.
Scrag and Middle Neck these two tasty cuts are less expensive than best end of neck. Scrag is best stewed; middle neck can be stewed or cut into chops or fillets – ask at the counter for this.
Breast Lamb breast can be cooked on the bone or boned and rolled and needs slow cooking to render the fat. Perfect rolled and stuffed with herbs.