Our lamb cuts
Shoulder
The shoulder is a large, delicious joint, with plenty of marbled fat. Because the shoulder is less tender, it is best when cooked slowly, at a low heat – stews, and slow roasting are perfect.
Rib chops
These chops are the most elegant of the lamb chop cuts. They have their own little ‘handle’, which makes them easy to eat. Delicious on the braai, or simply fried in a pan.
Loin chop
These chops look like little T-bone steaks, and have a nice amount of meat. They are great for grilling or braaing.
Chump chop
The chump chops are sourced from the hindquarter of the lamb. They are ideal for stewing as well as braaing or grilling. When the small piece of bone is removed from the chump chop, the cut is known as lamb steak.
Leg
The whole lamb leg, including the shank, forms the impressive joint so loved at roast dinners. Because the leg is so tasty, it can be simply seasoned with salt and pepper or your favourite herbs and garlic, and roasted with the bone in or out.
Read our article on How to Cook the Perfect Leg of Lamb >