[Tips] Scottish Lamb

Selecting the right cut of lamb.

Lamb is a versatile meat from roast to steaks (cutlets), casseroles and kebabs. Its distinctive flavour has inspired chefs over the centuries.

Example of Cuts:

Gigot (4) and Shoulder Roast (6)

These cuts can be cooked and served with bone in or bone less.
It is possible to have the whole cut for roast or steaks.
They are perfect for entertaining family and friends over dinner.
If you wish a smaller roast joint for a smaller party choose a short leg.

Best end (1) and Loins (2)

They can also be served as roast also known as rack or saddle or as steaks (cutlets).
There are a lot of various recipes to accommodate such cuts.

Chump (3)

Ideal small roast for mid week for one , two or three persons depending on the size and your appetite.
The Chump is a very tasty and tender cut.