Gourmet Food Source
Many of us are only aware of two or three cuts from the lambís carcase, usually the leg, the shoulder and the best end or rack.
These are the most popular and unquestionably fine cuts of meat but it would be a shame if other, cheaper but no less important cuts were overlooked.
What is important to remember is that different cuts should be used to do different things for you, the neck, for example makes a wonderful stew full of natural flavour whilst the chump is an excellent roasting cut.
Donít be afraid to challenge the butcher to offer you a wider variety of cuts, as good as a leg of lamb is there are plenty of other options and hopefully trying these other cuts will inspire you to try other cookery methods and styles too.
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© Miles Collins