May, 2018

February, 2018

  • How a chef cooks for those he loves

    13 February, 2018 How a chef cooks for those he loves

    Skipping the crowds in favour of a lovingly prepared meal at home is your best bet for a romantic Valentine’s Day. This is chef Jock Zonfrillo's idea of a nice night in.
    Read more…

January, 2018

December, 2017

October, 2017

September, 2017

  • Win a pro toastie pack

    18 September, 2017 Win a pro toastie pack

    Indulge in the ultimate comfort food with this kit, including a no-mess Breville press, a copy of Darren Purchese's Chefs Eat Toasties Too and a subscription to Cooked.
    Read more…

August, 2017

July, 2017

June, 2017

  • Winter entertaining with Gill Meller

    08 June, 2017 Winter entertaining with Gill Meller

    Gill Meller is in the country, his first time to Australia, showcasing his beautiful book Gather with a series of dinners and classes. We caught up with him to find out what's on the menu for his Aussie guests.
    Read more…

May, 2017

April, 2017

February, 2017

January, 2017

December, 2016

October, 2016

September, 2016

August, 2016

July, 2016

June, 2016

May, 2016

April, 2016

March, 2016

February, 2016

January, 2016

December, 2015

November, 2015

  • Christmas basics: the perfect custard

    27 November, 2015 Christmas basics: the perfect custard

    We're looking at those staple recipes that can make or break your Christmas spread. First up, the much-misunderstood sweet seductress, custard.
    Read more…

  • Halfway Home

    16 November, 2015 Halfway Home

    I’ve been sugar-free for a total of two weeks, and things are going surprisingly well...
    Read more…

  • Bubbles or nothing

    11 November, 2015 Bubbles or nothing

    Out to impress this party season? To take your entertaining game to the next level, we’ve teamed up with our friends at Halliday Wine Companion to share tips on matching sparkling wines to a range of show-stopping canapes.
    Read more…

  • The anatomy of the perfect burger

    11 November, 2015 The anatomy of the perfect burger

    Looking for your next weekend challenge? Why not have a crack at making your own cheeseburgers from scratch? Chef Daniel Wilson shares the secret recipe to recreating his famed Huxtaburger, from bun to patty and everything in between.
    Read more…

  • No Sugar November

    04 November, 2015 No Sugar November

    This month while the boys are growing staches, I’ll be growing a conscience about all the confectionary I consume.
    Read more…

October, 2015

September, 2015

May, 2015

April, 2015

March, 2015

February, 2015

January, 2015

December, 2014

November, 2014

October, 2014

September, 2014

August, 2014

July, 2014

June, 2014

May, 2014

April, 2014

March, 2014

February, 2014

  • Margaret Fulton's expert guide to preserves

    27 February, 2014 Margaret Fulton's expert guide to preserves

    Jams, pickles, chutneys, sauces, compotes and conserves are the best way to preserve abundant produce so you can enjoy your fruit and veg all year round. Margaret Fulton shares her guide to the art of preserving.
    Read more…

  • Melbourne Food & Wine Festival 2014 | Our picks

    27 February, 2014 Melbourne Food & Wine Festival 2014 | Our picks

    The Melbourne Food & Wine Festival, running from February 28 to March 16, begins in just over a week. We’ve put together our picks of the fest.
    Read more…

  • Philippa Sibley's expert guide to sweet pastry

    24 February, 2014 Philippa Sibley's expert guide to sweet pastry

    Master of the dough Philippa Sibley shares her step-by-step guide to making sweet shortcrust pastry, taking you through everything you need to know to perfect the art of peerless pâte.
    Read more…

  • In season | Eggplant

    21 February, 2014 In season | Eggplant

    The unsung hero of the nightshade family, eggplant is found in cuisines the world over. From Sicily to South East Asia, the Middle East to the Mediterranean, many signature dishes feature the versatile aubergine. We sing the praises of the humble eggplant.
    Read more…

  • Everything you need to know about cuts of pork

    17 February, 2014 Everything you need to know about cuts of pork

    Meat expert and chef Adrian Richardson explains the different cuts of pork, and what you should use them for.
    Read more…

  • Sticky business | A guide to meat on sticks

    14 February, 2014 Sticky business | A guide to meat on sticks

    Skewers, kebabs, shaslicks, yakitori … Whatever you call them, meat just tastes better when cooked on a stick. We share our tips to help you ace the skewers at your next barbecue.
    Read more…

  • In season | Figs

    06 February, 2014 In season | Figs

    Figs evoke the flavours of exotic decadence. Sweet and visually striking, figs make for a decadent tart topper, a sumptuous sticky jam or a delightful savoury venture with cold meats. We share some of our favourite fig recipes.
    Read more…

  • Guide to styling handmade edible gifts

    05 February, 2014 Guide to styling handmade edible gifts

    There's nothing more thoughtful than a handmade edible gift. April Carter shares her tips and tricks for making beautiful and delicious treats for those you love.
    Read more…

January, 2014

December, 2013

November, 2013

Everything you need to know about cuts of lamb

By
Adrian Richardson
Added
26 March, 2014

Meat expert and chef Adrian Richardson explains the different cuts of lamb, and what you should use them for.

Which cuts of lamb to buy

Most lamb is fairly tender because it comes from a young animal, but you still need to give some thought to choosing the right cut for each method of cooking. Don’t make the mistake of choosing the less expensive cuts, which are layered with plenty of connective tissue and fat, and thinking you can get away with quick-cook methods like grilling or barbecueing. The various muscles are put to varying degrees of work, and need to be treated accordingly.

cuts of lamb

A: Shank

There was a time when lamb shanks were virtually given away as cheap off -cuts. These days they are recognised for what there are: a nice meaty cut (from the bottom-end of the leg) that cooks down to delectably tasty tenderness. Lamb shanks are not as generous as veal shanks, but they are similarly rich in gelatinous connective tissue that is released by long, slow cooking.

B: Leg

Everyone recognises a leg of lamb and I think most of us would have a go at roasting one. They are brilliant when studded with garlic and sprigs of rosemary and oven-roasted until pink and juicy. The leg can also be boned and butterflied (the meat opened out flat) for grilling on the barbecue. Or it can be cut into steaks, which are great for grilling, barbecuing or quickly frying in a hot pan.

C: Chump (Rump)

The chump is sometimes sold attached to the leg, which makes for a monster roast indeed. When removed, it is the equivalent of beef rump, and makes a very neat and tasty roast. Sometimes the chump is cut into chops, which are good and meaty.

D: Loin

Equivalent to beef sirloin, the loin gives us some of the most tender lamb, and comes in a variety of ways, both on and off the bone. There are actually two loins, attached in the middle (at the backbone); when sold together, these form the very grand roasting cut known as the saddle. You are probably more likely to find a single loin, which is called the shortloin when left on the bone. When cut off the bone, the loin is also called a strap or backstrap. It is sometimes sold with a flap of fat still on, and the whole thing is rolled up and tied for roasting. Loin and middle loin chops are lovely and tender, and are ideal for grilling or barbecuing as quickly as possible.

E: Best End

Also known as the rack (of the first eight ribs), and one of the best-loved and luxurious cuts of lamb. As with the saddle, each lamb has two racks, one on either side of the backbone. They are wonderful for roasting – rubbed with a marinade or even with a crunchy coating of crumbs. For a real celebration your butcher can form the two racks into a circle to create a crown roast. The rack can also be cut into its individual ribs, when they are called cutlets. I especially love them when they are dipped into egg and breadcrumbs and deep-fried to make very tasty little morsels.

F: Breast

This is often dismissed as being overly fatty, but I think it can be cooked very successfully. It’s best when filled with a tasty stuffing, then rolled up and slowly pot-roasted. It will produce a lot of fat, which you’ll need to drain off, and will benefit from a final blast in a hot oven to brown the outside. You may prefer to use the breast for mincing (it makes great sausages).

G: Shoulder

This is one of my favourite cuts of lamb. I think the shoulder makes a much tastier roast than the leg, largely because it has more fat. Otherwise the shoulder can be braised, when I think it marries well with strong flavours. Either method will bring out its intrinsic stickiness. With the bone removed, the shoulder can be stuffed and rolled – its fat content will keep it good and juicy inside.

H: Forequarter and Neck

Chops cut from the forequarter and neck are brilliant for slow-cooked casseroles and braises as they are marbled with plenty of tasty fat. But whatever you do, don’t think you can sling them on the barbie; they need long, slow cooking to make them tender and succulent. Try them for a Lancashire hotpot or even a Moroccan tagine.

I: Foreshank (Shin)

Equivalent to the hindquarter shank, but a much less meaty part of the beast. They need to be cooked very slowly to release their goodness.

How do you know when lamb is cooked?

My preferred way of testing for doneness is to measure the internal core temperature of any cut of lamb, using a digital instant-read thermometer inserted into the thickest part of the meat. Remember that the reading will rise by about 5°C as the meat rests, so begin checking the temperature about 10 minutes before the end of the recommended cooking time.

rare 35°C | medium–rare 45°C | medium 55°C | medium–well 65°C | well done 75°C

Things that love lamb

Allspice, black pepper, cinnamon, coriander, cumin, eggplant, garlic, lemon, marjoram, mint sauce, olive oil, oregano, peppers, red wine, redcurrant jelly, root vegetables, rosemary, salt, shallots, spinach, thyme, tomatoes, yoghurt.

This is an edited extract from Adrian Richardson's Meat. Read Adrian's guide to cuts of pork and cuts of beef.

COOK ADRIAN RICHARDSON'S LAMB RECIPES

    No results found
    No more results
      No results found
      No more results
        No results found
        No more results
          No results found
          No more results
            No results found
            No more results
              No results found
              No more results
              Please start typing to begin your search
              We're sorry but we had trouble running your search. Please try again