Lamb’s rich flavor, shepherd-commitment to natural animal farming practices, and perfectly-portioned nourishing cuts set lamb apart from other proteins.

Cuts of Lamb

LEG LOIN HINDSHANK FORESHANK SHOULDER RACK NECK BREAST
Leg

The classic leg of lamb comes from the hind quarter, is the most versatile cut, and also one of the most economical. Providing lots of cooking options, leg of lamb can be butterflied, cubed (for kabobs), or cut into sirloin chops or steaks. Bone-in leg of lamb makes an impressive dish for a celebratory meal.

Loin

The loin of lamb comes from the middle, lower section of the rear quarter. It is usually divided into loin chops, little jewels which are basically small, perfectly-portioned T-bone steaks.

Hindshank

Mouthwatering when braised or slow-cooked, the lamb shanks come in both foreshanks and hindshanks.

Rack

The iconic rack of lamb comes from the front/middle section. Rib chops are individual or double chops cut from the rack. A rack of lamb can also be frenched, which is the removal of fat and tissue between the bones.

Shoulder

The shoulder of the lamb, derived from the forequarter, is an economical cut and it often cut into shoulder chops. It’s great for roasting or for use in hearty stews.

Foreshank

Mouthwatering when braised or slow-cooked, the lamb shanks come in both foreshanks and hindshanks.

Neck

The lamb neck is a flavorful, cost-effective cut that yields best results with long, slow cooking methods. While you won't likely find this cut at a grocery store, you might see it on a restaurant menu.

Breast

Breast is full of flavor and needs to be cooked slow and low. It has become a popular cut in foodservice, but you won't likely find it in a grocery store.

In The Kitchen

Fresh Lamb
Refrigerate at 40°

Ground Lamb, Stew Meat

use within 1-2 days

Lamb Chops, Roasts, Steaks

use within 3-5 days

Freeze at 0°

Lamb can be frozen in its original package or repackaged in an air-tight freezer wrap or bag.

Ground Lamb, Stew Meat

use within 3-4 months

Lamb Chops, Roasts, Steaks

use within 6-9 months

Frozen Lamb
Thaw in the Refrigerator

After thawing in the refrigerator, it is okay to re-freeze lamb without cooking it first.

Ground Lamb, Stew Meat

use within 1-2 days

Lamb Chops, Roasts, Steaks

use within 3-5 days

Thaw with Cold Water

Leave frozen lamb in its packaging, making sure it is air tight. If not, transfer it to a leak-proof bag.

Keep the lamb submerged in cold water, changing it every 30 minutes to continue thawing.

After thawing in cold water, plan to cook immediately. it should not be re-frozen unless it is cooked first.

Thaw in the Microwave

As with the cold water method, when frozen lamb is thawed in the microwave, it must be cooked immediately. It should not be re-frozen unless cooked first.

Cut of lamb

Size

Cooking Method

Cooking Time

Internal Temp

Cut of lamb

Lamb Leg, Bone In

Size

5 to 7 lbs

Cooking Method

Roast 325°

Cooking Time

25-25 minutes

25-30 minutes

30-35 minutes

Internal Temp

medium rare 145°

medium 160°

well done 170°

Size

7 to 9 lbs

Cooking Method

Roast 325°

Cooking Time

15-20 minutes

20-25 minutes

25-30 minutes

Internal Temp

medium rare 145°

medium 160°

well done 170°

Cut of lamb

Lamb Leg, Boneless, Rolled

Size

4 to 7 lbs

Cooking Method

Roast 325°

Cooking Time

25-30 minutes

30-35 minutes

35-40 minutes

Internal Temp

medium rare 145°

medium 160°

well done 170°

Cut of lamb

Shoulder Roast or Shank Leg Half

Size

3 to 4 lbs

Cooking Method

Roast 325°

Cooking Time

30-35 minutes

40-45 minutes

45-50 minutes

Internal Temp

medium rare 145°

medium 160°

well done 170°

Cut of lamb

Cubes, for Kabobs

Size

1 to 1.5"

Cooking Method

Broil/Grill

Cooking Time

8-12 minutes

Internal Temp

medium 160°

Cut of lamb

Ground Lamb Patties

Size

2" thick

Cooking Method

Broil/Grill

Cooking Time

7-11 minutes

15-19 minutes

Internal Temp

medium rare 145°

Cut of Lamb

Chops, Rib, or Loin

Size

1 to 1.5" thick

Cooking Method

Broil/Grill

Cooking Time

7-11 minutes

15-19 minutes

Internal Temp

medium rare 145°

Cut of Lamb

Leg Steaks

Size

.75" thick

Cooking Method

Broil/Grill 4"
from heat

Cooking Time

14-18 minutes

Internal Temp

medium rare 145°

medium 160°

Cut of Lamb

Stew Meat, pieces

Size

1 to 1.5"

Cooking Method

Cover with liquid; simmer

Cooking Time

1.5-2 hours

Internal Temp

medium 160°

Cut of Lamb

Shanks

Size

.75 to 1 lb

Cooking Method

Cover with liquid; simmer

Cooking Time

1.5-2 hours

Internal Temp

medium 160°

Recipes