Cut Guide – Lamb
Essex lamb for an Essex based shop, Fullers Family Butchers believes in great quality meats at incredibly great prices and that’s why we use locally reared Essex lamb that can be fully traced back to the farm.
The Best Cuts for Slow Cooking
The bony part of the neck, cut into thick slices, often sold as stewing lamb. This flavoursome cut, when trimmed of fat, is ideal in soups and stews, on or off the bone.
Boned, or Diced Shoulder or Leg
Great for stews, casseroles and curries. The leg meat will provide leaner pieces of meat, but when trimmed of excess fat the shoulder will provide slightly more flavour.
Whole, Boned & Rolled Leg & Shoulder Joints
These joints are suitable for pot-roasting where the joint is pre-browned and pot-roasted slowly with vegetables, stock and fresh herbs.
A well flavoured cut, ideal for chillier evenings and perfect for slow, moist cooking until the meat literally falls off the bone.
Best End Chops or Cutlets
Traditionally used for Lancashire hotpot and suitable for grilling, frying and roasting too.
A thick chop that may be diced and used in braised or casserole dishes but also good for grilling, frying and roasting.
Taken from the leg and great for pies and pasties.
The Best Cuts for Roasting
Rolled & Boned Shoulder
A succulent tender roasting joint, ideal for stuffing.
Rolled Boneless Shoulder Mini Joint
A smaller joint suitable for 2-3 people. Quick to cook and perfect for a mid-week supper.
Cushion of Lamb
A boneless joint that’s round in shape and easy to carve. We can prepare this for you.
A cut that is full of flavour and sold as either blade or knuckle. A convenient small roasting joint.
A wonderful roasting joint from the forequarter that has a slightly sweet flavour. This cut is perfect for the barbecue too.
Whole & Half Leg
Prime roasting joints perfect for Sunday lunch.
Boneless Rolled Leg Joints
Leg joints which are easy to carve and ideal for stuffing.
Best End of Neck or Rack of Lamb
Sometimes called rack of lamb this is an extremely versatile cut. It has 6 or 7 small chops, making it a perfect joint to roast for 2-3 people and quick to cook. A rack is cut between the bones to produce lamb cutlets. The meat and fat is often trimmed prior to cooking. This is known as ‘French’ or ‘larder’ trimming. A Guard of Honour is made by joining together two trimmed best ends so that they face each other, fat side out, to form an arch.
Boned & Rolled Loin
A succulent joint that can be stuffed before roasting, or sliced into loin chops and roasted with root vegetables and fresh herbs.
Saddle of Lamb
A premium roasting joint, perfect for a special occasion, which, depending on size can serve up to 8-10. Can be boned and stuffed before roasting.
The Best Cuts for Pan-Frying, Grilling and Griddling
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.
These are full of flavour although slightly fattier than other steaks or chops.
A premium cut in which the eye of the loin is completely boned out to form a fillet tied with string. This cut is beautifully tender and quick to cook.
A modern butterfly cut prepared from the loin with the meat of two chops.
Also known as crown or double chops and prepared from the saddle. Perfect for those with a hearty appetite.
These chops have less bone with a firmer texture than other cuts and a superb flavour.
Taken from the leg and great for kebabs.
These are from the leaner part of the leg. Tare care when cooking to ensure maximum tenderness and flavour.
Ideal for quick cooking. Try hot in a salad or wrap.