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Different lamb cuts
The sheep is smaller in size than the cow, so there aren't as many cuts as in the case of beef. The different parts of lamb are similar and hence you can use any part of the lamb in your cooking unless this part is used only in a particular way.
- Neck: This cut is inexpensive and very bony. It is best for boiling and in making soups. This meat cut is usually used in making the famous Egyptian fattah.
- Shoulder: This cut is bony and inexpensive. It is suitable for roasting, stuffing and also in stewing with vegetables. There is a famous recipe for stuffing and roasting lamb shoulder.
- Ribs: It is tender and very flavorful. It goes all the way till close to the end of the belly. If it left as a whole, it is suitable for roasting. If it is cut into rib chops, it is perfect for grilling and maybe frying.
- Loin: This is the most tender and expensive part of the body. It is usually cut into chops with the bone attached and is perfect for grilling.
- Leg: This is the most popular part of the lamb. It can be used as a whole in roasting, but can also be cut into cubes and used in making the famous kabab pieces used for grilling or other recipes.
- Shank: this cut is smaller in size than the leg, so meat pieces cut from it are smaller. It is usually used for frying or mincing.
- Breast (brisket): The meat from this cut is usually used for mincing.
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