Scotch Lamb cuts. Select a cut:


Cut - Lamb - Neck

Products: Joints, dice.
Cooking methods: Stew, casserole, slow braising.

The muscles in the neck tend to be tougher than other cuts because they do more work. However, when cooked slowly, they produce a deliciously tender and tasty product. Ideal for diced products, lamb neck provides fantastic meat for stews and curries and is well known in countries that love lamb.


Cut - Lamb - Shoulder

Products: Joints, steaks, diced (for stewing), mince.
Cooking methods: Roast, pot roast, pan fry, grill, bbq, stew.

The shoulder joint is another popular option for chefs as it’s truly versatile. Comprising several different muscles, the shoulder should be cooked slower and longer than leg joints for a tender result. Diced products could be marinated and skewered. The shoulder is also an alternative source of steaks, again it would be better to marinade or cook more slowly. Lamb shoulder contributes approximately 24% of the carcase yield.


Cut - Lamb - Shank

Products: Joints.
Cooking methods: Braise, casserole.

Lamb shanks are fairly lean and should be slow cooked whenever possible to allow the strands of meat to come apart easily. Packed full of flavour, the shanks have a rich texture. Hindshanks are larger and meatier than foreshanks although in some cases, butchers will include these in the leg as standard.

Rack of Lamb

Cut - Lamb - Rack

Products: Joints, cutlets, noisettes.
Cooking methods: Roast, pan fry, grill, bbq.

The best end is the joint between the neck and loin comprising the first eight ribs and the lean meat between them. A versatile cut, it can be prepared in a number of ways. It can be cut into little chops known as cutlets. Alternatively, the rack of lamb is the ultimate roasting joint for lamb lovers. If the animal’s two racks of lamb are left joined together, butchers sometimes form a circle before trimming to create a spectacular crown roast.

Chump & Loin

Cut - Lamb - Chump

Products: Joints, steaks, noisettes, chops, canon.
Cooking methods: Roast, pan fry, grill, bbq.

Loins can be roasted but are more commonly available as quick cooking cuts for the eager chef. Compared with other parts of the animal, loin cuts can be very lean. The eye of the loin can be trimmed of all fat and treated as a mini fillet. In this sense, the steaks are referred to as ‘noisettes’. Most commonly, however, the loin is used for small steaks. Double Loin chops usually contain sections of both the loin and the fillet section.


Cut - Lamb - Breast

Products: Joints, mince.
Cooking methods: Braise, casserole, slow roast.

Often underused, the breast contributes around 14% of carcase volume. It’s cost effective and can be supplied bone-in or boned. Generally used most with a stuffing – slow roasted.


Cut - Lamb - Leg

Products: Joints, steaks, strips.
Cooking methods: Roast, pot roast, pan fry, stir-fry, grill, bbq, stew.

Leg of lamb is extremely well known and lends itself to a number of delicious products. It can be roasted bone-in or boned, rolled and tied with a stuffing of your choice. Alternatively, of course, you can source Scotch Lamb leg steaks which offer a quick to prepare dish for any menu. Steaks can be grilled/pan fried whole or cut into strips for a stir fry.

Scotch Lamb is a seasonal dish – at its very best during the late summer months and Autumn following the Spring lambing period.

Scotch Lamb is the source of a large number of cuts that in themselves offer a range of taste experiences. When combined with complementary ingredients and flavours, and cooked in the most respectful way, the experience is sublime.