Typically tough and strongly flavored, lamb neck is suitable for braising or slow-cooking.
Shoulder Chop: Broil, Grill, Braise, Sauté
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 convenient choice. Lamb shoulder chops can be broiled, sautéed, or grilled; you may also braise for more well done meat.
Ribs: Braise, Grill
The ribs are cut from the breast and are trimmed of all fat and connective tissue. Lamb spareribs, or Denver ribs, may be covered with a dry rub of herbs and spices, and then braised or grilled.
Breast is fairly fatty but very flavoursome and works best when cooked slowly so that much of the fat can melt off and be discarded from the roasting tin. Cooked this way you are left with meltingly tender meat and a really crispy skin which has lots of flavour. Alternatively, you can stuff it with a dry stuffing that can absorb some of the fat to make it moist.
Loin chop: Grill, Broil, Pan-fry
Chops cut from the loin are one of the most readily available cuts in the grocery store—they are lean, tender, and delicious. A “T-shaped” bone usually runs through the meat. Season the meat with a dry rub, or let it marinate for four to six hours, then grill, broil, or pan-fry.
Sirloin Chop: Grill, Broil
The meat is cut from the front of the leg, and is often sold as chops or steaks. Sirloin chops are usually less expensive, but almost as tender as other loin chops. Season the chops before cooking, then either grill or broil them.
Flank steak is a great cut of meat - lean and flavorful at the same time. Marinate then grill and serve rare.
Boned, rolled and tied (BRT) Leg: Roast
This meat is cut from the hind legs and is completely boned, with the internal fat removed. The BRT, or boneless leg, is the most versatile cut of lamb and can be roasted, whole or trimmed, into kabob meat and individual chops. If roasting, marinate the meat by combining olive oil, lemon juice, and red wine with spices and herbs. Or, experiment with your own marinade.
Bone-in Leg: Roast, Broil
This tender cut of meat is usually taken from portion of the leg that extends from the hip to above the knee. Prior to cooking, trim the excess fat and season the meat with a dry rub of herbs and garlic. Cook by roasting or broiling. Bone-in leg makes a perfect holiday or party meal.
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. They are delicious covered with a dry rub of herbs and spices, and then braised or grilled.
Lamb shanks come in both foreshanks and hindshanks and practically melt off the bone when they are slow cooked. Lean on fat but big on flavor, the meaty shank is perfect for braising in a slow, simmering broth.