Depending on what you are cooking – tagine,
casserole, curries – the various cuts of lamb can bring out the best flavours.
Getting to know the types of lamb cuts available is important to maximise
taste.
Here are some of the most commonly found
cuts of lamb. You can always talk to the Wato’s team for guidance on selecting
the best piece of meat for your next meal.

Square-Cut
Shoulder
- Flavourful, marbled meat with a slight
sweetness
- Less tender than other cuts
- Good for long, slow roasting or braising
- Great for roasts, stews, burgers
Arm
Shoulder Chop
- Inexpensive cut with marbling
- Tastes great marinated or pan-fried
Fore
Shank
- Muscular bottom portion of the leg
- Best for slow braises that require rich
flavours
Neck
Slices
- Usually come as thick, bone-in slices
- Inexpensive and flavourful
- Best for stews and braises
Breast
- Inexpensive, rectangular-shaped cut
consisting of meat and rib bones
- Often sold trimmed as spareribs
- Boneless breast can be stuffed or rolled
and then braised or roasted

Rack
of Lamb
- Usually comprising seven or eight ribs from
the centre of the lamb
- Great for roasting and BBQs
Rib
Chops
- Can vary in size
- Tender, lean, pink meat and a thick layer
of flavourful fat
Loin
Chops
- T-bone steaks contain loin and tenderloin
- Lean, tender and often the more pricier
cuts
- Best served grilled because they develop a
tasty crust with a juicy centre
- Whole loin is called a saddle
- Two loin chops attached by the backbone are
called an English chop
Sirloin
Chop
- Thick, inexpensive steaks cut from the fat,
sirloin end of the lamb's leg and hip
- Good for grilling and BBQs
Leg
- Generous cut available in several different
forms: sirloin end, shank end, short leg, and frenched
- Great for grilling and roasting
Order your next lamb order from Wato’s online or visit the team at Long Jetty.