Cuts of Lamb

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From local meat counters and neighborhood farmers’ markets to restaurant menus and family kitchens, a variety of lamb cuts star as the centerpiece of the table.

Long in demand for the unparalleled rack, American Lamb offers other heavenly cuts like the shoulder, leg, loin, shank, ground and ribs that are readily available year-round and easy to prepare.

BONE-IN LEG OF LAMB / BONELESS LEG OF LAMB / GROUND LAMB / KABOB & STEW MEAT / LAMB LOIN CHOPS / RACK OF LAMB / LAMB RIBS / LAMB SHANKS / LAMB SHOULDER CHOP / LAMB SHOULDER ROAST

  • American Lamb Cuts 101

  • Fabricating for Value

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American Lamb Cuts 101
Fabricating for Value
American Lamb Cuts
Breaking Down an Entire Lamb
Cutting Lamb
Bone in leg of American lamb on cutting board

BONE-IN LEG OF LAMB

Because of its impressive presentation, the bone-in-leg is perfect for any holiday celebration or special occasion. The bone adds both flavor and richness to the meat.
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Boneless leg of American lamb on cutting board

Boneless Leg OF LAMB

The BRT or boneless leg is the most versatile cuts of lamb from roasting whole to trimming into kabob meat or individual chops or smaller roasts, to butterflying and grilling. Leg is the leanest lamb cut. A whole boneless leg of American Lamb typically weighs 7-8 pounds so there will be plenty of leftovers.
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Ground American lamb on cutting board

GROUND LAMB

Mellow and mildly flavored, ground lamb contains lean meat and trimmings from the leg, loin, rib, shoulder, flank, neck, breast or shanks. Readily available and the perfect substitute for ground beef in many recipes, ground lamb offers a long list of possibilities for quick and easy weeknight dinners: meatballs, burgers and sliders, shepherd’s pie, kabobs, and meatloaf. Add aromatic seasonings to impart delicious flavor and variety to any meal made with ground lamb.
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American lamb kabobs on cutting board

KABOB & STEW MEAT

Trimmed and cubed lamb from the leg or shoulder is readily available at grocery stores for quick and easy stew or kabobs. You can also trim and hand cut stew meat from leg, shoulder or shank roast.
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American lamb loin chop on cutting board

LAMB LOIN CHOPS

One of the most readily available cuts in the case at the grocery store and butcher shop, loin chops are lean, tender and delicious! With their perfect 3- to 4-ounce serving size and attractive “T” shaped bone that runs through the meat, loin chops (sometimes called T-bone chops) are simple to prepare. Season with a dry rub, or marinate 4 to 6 hours, then grill, broil or panfry the chops for a delicious meal.
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Rack of American lamb on a cutting board

RACK OF LAMB

An impressive presentation that is surprisingly easy to prepare at home, the rack offers versatility for entertaining. The rack of lamb is an icon of fine dining menus across the country. Serving a rack of lamb makes it easy to have an effortless, restaurant quality meal at home. There are 8 chops per rack and an American Rack weighs about 2 pounds.

Frenched Rack: a few inches of meat is removed from the end of the bones

Crown Roast: two frenched racks tied together to resemble a crown.

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American lamb ribs on a cutting board

LAMB RIBS

One of the most cost-conscious cuts of lamb, the lamb spareribs or Denver ribs are perfect for braising and grilling and are a great substitute for baby back pork ribs in your favorite BBQ recipe.
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American lamb shank of a cutting board

LAMB SHANKS

Lamb shanks come in both foreshanks and hindshanks. Lamb shanks practically melt off the bone when they are slow cooked, and are a popular menu item across the country. Lean on fat but big on flavor, the meaty shank is perfect for braising in a slow, simmering broth.
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American lamb shoulder chop on a cutting board

LAMB SHOULDER CHOPS

Traditional lamb chops come from the rib, loin, sirloin and shoulder of the animal. Shoulder chops (also called blade and arm chops) require a shorter amount of cooking time than other cuts, making them an economical and flavorful choice for quick and easy meals.

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LAMB SHOULDER ROAST

Lamb shoulder comes from the upper front shoulder of the lamb. The shoulder of any animal bears a lot of weight and will be a tough cut that needs to be cooked low and slow in order to break down the connective tissue and make it tender. It is different from the "leg of lamb," which comes from the rear leg, and is leaner and more tender. The shoulder has a higher fat content, is richer in flavor and is less expensive than the lamb leg. Because of the higher fat content, it is also more forgiving and stays juicier.
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