Top 10 Lamb Cuts Explained

Lamb is a popular choice for cooking and eating due to its tender texture, rich flavor and versatility. Its distinctive taste comes from the presence of healthy fats, which give lamb a deep, savory profile, making it ideal for dishes like roasts, stews and grills.

Lamb is also considered a healthier red meat option. It’s even more nutritious when sourced from pasture-raised lamb, offering higher concentrations of nutrients like omega-3 fatty acids, key vitamins and minerals. 

Local farms like Acabonac Farms produce the most nutrient-rich pastured lamb available, while also using sustainable and regenerative farm practices.

In this article, we’ll review the 10 most popular lamb cuts, how to choose the right one and why you should choose pasture-raised lamb over conventional store-bought lamb. We hope to make you better prepared to make more informed decisions when purchasing different lamb cuts.

Key Takeaways:

• The top lamb cuts are lamb shoulder, lamb rack, lamb loin chops, leg of lamb, breast, lamb rib chops, lamb neck, lamb shoulder chops, lamb shank, and lamb liver and heart.
• Lamb cuts vary by flavor, tenderness and cost. Certain cooking methods also work better with certain types of lamb cuts.
• Pasture-raised lamb offers natural, nutrient-rich meat when compared to conventionally raised lambs that are fed grain or processed feed. Pastured lamb offers higher levels of protein, vitamin A, B vitamins, omega-3 fatty acids, vitamin E and minerals.
• You can buy a variety of lamb cuts from Acabonac Farms that are shipped directly to your home, anywhere in the United States.

Overview of lamb parts and anatomy

Shoulder: Meat from the lamb shoulder has more fat and connective tissue that breaks down during long cooking, making it ideal for stews and pulled lamb dishes.

Loin: The lamb loin is tender and lean. It includes the prized lamb chops and can also be cut into roasts. Loin meat is known for its mild flavor and tenderness.

Rack: The lamb rack features tender rib meat often served as individual rib chops or as a whole rack. About eight rib chops can come from this cut. Meat from the rack is ideal for roasting or grilling.

Leg: The lamb leg is a large, lean cut that's versatile and can be cooked bone-in or boneless, with slices of lamb leg often used for dishes like lamb steaks or kebabs.

Breast: Lamb breast has a rich flavor but requires long cooking to become tender. It's often used for rolled roasts or ground lamb.

Offal: Offal refers to the organ meats, with lamb liver, lamb kidney and heart being the most common. Lamb liver has a rich, strong flavor and is often pan-fried or used in pâtés. Lamb kidney is tender and has a distinct, slightly sweet taste, often featured in stews or pies. Lamb heart is lean and tender when slow-cooked or grilled, offering a milder flavor compared to liver and kidney. Both are nutrient-dense and popular in traditional cooking.

10 Most popular lamb cuts 

1. Lamb Shoulder

Lamb shoulder comes from the shoulder blades and offers a thick, tough and well-marbled cut.  Due to higher fat content, it becomes tender and juicy when cooked slowly. Common cooking methods include slow-roasting, braising or stewing. It’s often used in dishes like lamb stew, lamb curry, or slow-roasted lamb shoulder. For stews, lamb shoulder can also be cut into smaller pieces and sold as lamb stew meat, which is ideal for creating hearty, flavorful dishes.

2. Lamb Rack

Lamb rack is a sought-after, premium cut of lamb known for a delicate flavor and fine texture. It is often prepared using quick-cooking methods like roasting or grilling. Common dishes include herb-crusted rack of lamb, grilled lamb chops and roasted rack of lamb. The cut’s tenderness and sophisticated taste pair well with fresh herbs, olive oil and light seasoning.

3. Lamb Loin Chops

Lamb loin chops offer one of the most tender, flavorful lamb cuts. They are best suited for quick cooking methods that lock in their juices and natural flavor such as grilling, pan-searing or broiling. They are typically served much like steak, with sides of vegetables and a light sauce.

4. Leg of Lamb

Made from the lamb’s two hind legs, the leg of lamb is a lean cut that is best when roasted or grilled. Because it presents well and is considered one of the premium cuts of lamb, it is often served during festive occasions. Popular leg of lamb dishes include roasted leg of lamb, Greek-style lamb with lemon and oregano, grilled butterflied leg of lamb and lamb kebabs.

5. Lamb breast

Lamb breast is a fatty cut of lamb that offers a rich flavor. It is often considered one of the more economical cuts of lamb. Because it contains a good amount of fat and connective tissue, lamb breast is ideal for slow-cooking methods like braising or roasting, which tenderize the meat and enhance its flavor. Common dishes include slow-roasted lamb breast, stuffed lamb breast and lamb bacon.

6. Lamb rib chops

Produced from the lamb rack, lamb rib chops are a tender, succulent cut. Often served as single or double chops, they are prized for their juiciness and fine texture. Rib chops are best cooked quickly with methods like grilling or pan-searing. The mild flavor of lamb rib chops pairs well with fresh herbs, garlic and lemon.

7. Lamb neck

Lamb neck is an economical cut of lamb that offers tougher meat with a high collagen content that becomes tender and juicy when slow-cooked. It’s ideal for braising, stewing or slow-roasting. Common dishes include slow-cooked lamb neck stew and slow-braised lamb neck. Its robust flavor pairs well with hearty ingredients like root vegetables, garlic and aromatic spices.

8. Lamb shoulder chops

Lamb shoulder chops offer a bold taste and slightly tougher texture. Because they contain more fat and connective tissue than other chops, they are ideal for slow-cooking methods like braising or grilling. Popular dishes include braised lamb shoulder chops (often served with herbs and vegetables), grilled lamb shoulder or Mediterranean-style lamb chops with garlic and lemon. Their robust flavor pairs well with strong seasonings and sauces.

9. Lamb shank

Lamb shank, produced from the lower part of the leg, is prized for its rich, hearty taste when slow-cooked. Thanks to its higher collagen content, lamb shank becomes tender and succulent when braised, stewed or slow-roasted. Popular dishes include braised lamb shanks and lamb osso buco.

10. Lamb liver and lamb heart

Lamb liver and heart are nutrient-dense organ meats with distinct flavors. Lamb liver has a rich taste and tender texture, while lamb heart is firmer with a milder flavor.

Both cuts are often pan-fried, while lamb heart is often slow-cooked for tenderness and used in stews. Other common dishes include sauteed lamb liver and braised lamb heart. Both are valued for their unique taste and nutritional benefits. 

How to choose the right lamb cut

When choosing the right lamb cut, consider factors like the cooking method you plan to use, the occasion, your budget and your flavor preferences. 

For example, for quick cooking, tender cuts like lamb chops, rib chops or loin chops are ideal for grilling, pan-searing or broiling. These premium cuts are perfect for special occasions but can be pricier.

For slow-cooked, hearty dishes, opt for lamb shoulder, shanks or neck. These cuts are budget-friendly and become tender and succulent when using slow-cooking methods. Lamb breast and shoulder chops are also great for slow-cooking on a budget. For more adventurous cooks, lamb liver and heart provide unique flavors and a nutritional boost, but they require careful cooking techniques.

At Acabonac Farms, nutrient-rich lamb is available in a large variety of cuts, from loin chops and rib chops to rack of lamb and offal meats such as liver and heart. In addition to allowing our animals to forage on local vegetation, we also practice regenerative farming techniques such as no-till farming, cover-cropping and forage diversification. The result is higher nutrient content and richer taste.

The benefits of pasture-raised lamb

Pasture-raised lamb comes from animals that graze on open fields, feeding on grass and other natural forage. It promotes better animal welfare and sustainability, as opposed to the confined environments and grain-based diet of industrial meat operations. 

Pasture-raised lamb also contains higher levels of omega-3 fatty acids, which support heart health, and lower levels of saturated fat compared to grain-fed lamb. 

The natural diet of pasture-raised meats enhances flavor, offering a richer, more complex taste. 

Environmentally, pasture-raising supports more sustainable farming practices by promoting healthier soil, reducing the need for synthetic inputs, and fostering ethical, eco-friendly livestock management.

Cooking techniques for lamb cuts

Grilling lamb

• Choose the best cut. They include lamb cuts such as rack,  loin, leg, rib chops.
• Marinate for flavor. Marinating lamb in herbs, garlic, and olive oil enhances its natural flavor and helps tenderize the meat.
• Preheat the grill. Make sure your grill is hot before placing the lamb to ensure a good sear and prevent sticking.
• Use direct and indirect heat. Sear lamb over direct heat, then move to indirect heat to finish cooking without over-charring.
• Don’t overcook. Lamb is best cooked medium-rare to medium (internal temp of 135-145°F). Use a meat thermometer for accuracy.
• Season well: Salt and pepper, along with herbs like rosemary and thyme, bring out lamb’s natural flavors.

Roasting lamb

• Choose the best cut: They include lamb leg and shoulder.
• Bring to room temperature: Let the lamb rest at room temperature for 30 minutes before roasting for even cooking.
• Season generously: Rub with olive oil, salt, pepper and herbs like rosemary and garlic to enhance flavor.
• Sear first: Searing the lamb at a high temperature to create a flavorful crust, then reduce heat to finish roasting.
• Baste regularly: Basting with pan juices or butter during roasting keeps the meat moist and flavorful.
• Let it rest: After roasting, rest the lamb for 10-15 minutes to redistribute juices, ensuring tender, juicy meat.

Braising lamb

• Choose tougher cuts: Opt for cuts like lamb shanks, breast shoulder or neck.
• Sear the meat first: Brown the lamb on all sides in a hot pan to enhance flavor and create a rich, caramelized crust.
• Use flavorful liquids: Braise in stock, wine or a mixture of both, adding aromatics like garlic, onions, and herbs for depth of flavor.
• Cook low and slow: Keep the heat low and cook slowly, allowing the lamb to become tender over several hours.
• Cover the meat: Ensure the lamb is partially submerged in liquid and cover the pot to trap moisture during cooking.

Pan-frying and sautéing lamb

• Choose tender cuts: Lamb rib chops, lamb loin chops, liver and heart.
• Bring meat to room temperature: Let lamb sit out for 30 minutes before cooking to ensure even cooking.
• Use high heat: Preheat the pan to a high temperature to achieve a nice sear and lock in juices.
• Don’t overcrowd the pan: Cook lamb in small batches to allow for proper browning and avoid steaming.
• Use a light oil: Choose a high smoke point oil, such as olive or canola oil, for searing without burning.
• Monitor cooking time: Lamb cooks quickly when pan-fried — aim for 3 to 4 minutes per side for medium-rare, avoiding overcooking for tender results.

Most expensive cuts of lamb

The most expensive cuts of lamb are typically the rack of lamb, loin chops and rib chops. 

These premium cuts are prized for their tenderness, fine texture and rich flavor. The rack of lamb, often used for elegant roasts, and the loin and rib chops, perfect for grilling or pan-searing, are highly sought after due to their quality and limited availability per animal.

Cheapest cuts of lamb

The cheapest cuts of lamb are typically shoulder, breast and neck. 

These cuts are tougher due to more connective tissue, but they become tender and flavorful when slow-cooked. Lamb shoulder is ideal for roasting or braising, while lamb neck works well in stews and soups. Lamb breast is fatty but affordable, making it great for slow-roasting or braising. These economical cuts offer rich flavor at a lower price.

Healthiest cuts of lamb

The healthiest cuts of lamb are loin and leg due to their lean profiles and lower fat content. 

These cuts are rich in protein, vitamins and minerals such as iron and zinc, while offering less saturated fat. Lamb liver and heat also offer high levels of vitamins and minerals.

Buying lamb: What to look for

When buying lamb, look for meat that is pink to light red with fine-grained texture and white, firm fat. The lamb should have a fresh, mild smell. The meat should be firm to the touch. Opt for cuts with even marbling for better flavor and tenderness when cooked.

It’s also best to purchase pasture-raised lamb as opposed to conventional lamb. Pasture-raised lamb grazes on grass in open fields, resulting in higher levels of omega-3 fatty acids, lower saturated fats and a richer flavor. At Acabonac Farms, we also raise our lamb using sustainable and ethical practices. Conventional lamb is typically grain-fed and raised in confined environments that can lead to faster growth but may contain more fat.

Choosing Acabonac Farms to buy pasture-raised lamb offers several benefits. Our lamb is 100% grass-fed, raised humanely without antibiotics, hormones or synthetic fertilizers. This results in a healthier product with higher nutritional value. Acabonac Farms also focuses on regenerative farming practices, improving soil health, reducing greenhouse gas emissions and promoting biodiversity. 

Storing and handling lamb

To handle and store lamb, keep it in the coldest part of your refrigerator, tightly wrapped, and use within three to five days. 

For longer storage, freeze lamb cuts in airtight packaging, labeling them with the date. Lamb can be frozen for up to six to nine months (or three to four months for ground lamb). 

Thaw in the refrigerator, not at room temperature, to prevent bacterial growth.

Always wash hands, utensils and surfaces thoroughly to avoid cross-contamination between raw lamb and other foods.

Buy the best pasture-raised lamb cuts online

Understanding lamb cuts is key to creating delicious meals. Each cut, from tender chops to slow-cooked shoulder, suits different cooking methods, enhancing the flavor and texture of your dishes. Experimenting with various cuts and preparations — like grilling, braising or roasting — adds variety to your meals. 

For top-quality, pasture-raised lamb, Acabonac Farms offers sustainably sourced options that provide both rich flavor and health benefits.

Buy lamb cuts online from Acabonac Farms to discover the best lamb for your next meal.

Frequently asked questions (FAQ) about cuts of lamb

What is the most tender cut of lamb?

The rack, loin, and rib chops are the most tender cuts of lamb.

Can I substitute one lamb cut for another in recipes?

This is not recommended. However, if necessary, make sure to adjust cooking time. Tougher cuts need longer, slower cooking.

How can I tell if lamb is cooked properly?

Use a meat thermometer—145°F for medium-rare, 160°F for medium.

Is lamb healthier than other meats?

Lamb is high in protein, vitamins, and omega-3s, but like other red meats, it has higher saturated fat.

What’s the difference between grass-fed and grain-fed lamb?

Grass-fed lamb has more omega-3s and a richer flavor, while grain-fed lamb typically has less nutrients and vitamins and more fat.

What are the best cuts of lamb?

Rack, loin, and leg are the best cuts for flavor and versatility. 

What are the 5 primary cuts of lamb?

Shoulder, rack, loin, leg, and breast.

What is the best cut of lamb for dinner?

Loin chops or a roasted leg of lamb are great for dinner.

Which cuts of lamb are tender?

Rack, loin, and rib chops are the most tender.

What are the lean cuts of lamb?

Leg, loin, and shank are the leanest cuts.