Shopping for lamb

'When shopping for joints allow 100-175g (4-6oz) raw meat per person for boneless joints and 225-350g (8-12oz) for bone-in joints, and always buy from a good retailer. The flesh may vary in colour, due to age and pasture used for grazing. Generally, it should be bright, moist and brownish pink (not too red or bloody). The fat should be white, firm and crumbly, yet waxy.

The best cuts for slowing cooking

Lamb shanks- A well flavoured cut, ideal for chillier evenings and perfect for slow, moist cooking until the meat literally falls of the bone.

Best end chops or cutlets- Traditionally used for Lancashire hotpot and suitable for grilling, frying and roasting too.

Lamb cubes- Taken from the leg and great for pies and pasties.

The best cuts for roasting

Whole and half leg- Prime roasting joints perfect for sunday lunch.

Boneless rolled leg joints- Leg joints which are easy to carve and ideal for stuffing.

Boned and rolled loin- A succulent joint that can be stuffed before roasting, or sliced into loin chops and roasted with root vegetables and fresh herbs.

The best cuts for pan-frying, grilling and griddling

Lamb cutlets- Taken from the best end, these require very little cooking and should be eaten slightly pink. The cooking time depends on the thickness of the cutlets.

Valentine steaks- A modern butterfly cut prepared from the loin with the meat of two chops.

Barnsley chops- Also known as crown or double chops and prepared from the saddle. Perfect for those with a hearty appetite.

Leg steaks- These are from the leaner part of the leg. Take care when cooking to ensure maximum tenderness and flavour.'

References

1. www.tuck-in.com