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Cuts of Lamb

Choosing and using cuts of lamb

English cuts have evolved through the centuries to reflect changing cooking methods and tastes in English homes.

Nowadays, many cuts are sold with less fat, but the aims of good butchery remain the same: to ensure that each cut cooks in the same way every time; you only get what you want to wat - sometimes still on the bone or with a little fat to assist with cooking and enhance flavour.

Browse the cuts below for more information on each one and recipe ideas to help you get the most out of your chosen cut.