Click on the diagram to enlarge
EBLEX (English Beef & Lamb Executive) has provided a useful list of cuts of lamb and the relative cooking processes:
Roasting Joints
“Premium” Carvery Leg of Lamb
Leg - Carvery French trimmed with the Chump
Leg - Carvery without Chump
Leg Joints - traditional
Leg – boned and rolled
“Premium” Shoulder – Carvery Roast
Shoulder – boned and rolled
“Rustic” Lamb Roast
Shoulder – traditional bone-in
Shoulder – half
Saddle bone-in
Saddle boneless
Short Saddle
Short Saddle de-boned and rolled
Short Saddle - stuffed
“Premium” Lamb Cannon
“Premium” Lamb Sirloin
Loin – boned and rolled
Cannon – bone-in
Leg Noisette Joint
Shoulder Noisette Joint
Topside Roast
Mini Roast (Topside)
Mini Roast (Thick Flank)
Chump – boneless
Victoria Roast
Mini Roast
Neck
Scrag Joint
Scrag Slices
Steaks and Daubes
Valentine Steaks
“Premium” Lamb Noisettes
“Premium” Lamb Leg Steaks
Escallops (Thick Flank)
Chump Steaks – boneless
Lamb Leg Steaks
Chump Steaks – bone-in
Leg Steaks - bone-in
Lamb Pave
Daubes (leg)
Daubes (shoulder)
Rustic Lamb Chunkies
Cannon Skewers
Noisette Skewers
Lamb Rosettes
Fillet
Racks and Cutlets
“Premium” French-Trimmed Cutlets
Cutlets
“Premium” T-bone Chops
Barnsley Chop
“Premium” single-bone mini rack
Rack – seven-rib
Rack – Banqueting-style
Rack – two x three-rib to include one cutlet
Rack – shoulder six-rib
Knuckles
Shank French trimmed
Shank
Shank French trimmed without heel muscle
Knuckle - short
Knuckle
Knuckle Standard Shoulder
Dice and Stir-Fry
“Premium” Diced Leg 95% visual lean
Stir-fry
Diced Shoulder 90% visual lean
Neck Fillet
Mince
Minced Lamb 95% visual lean
Minced Lamb 90% visual lean
Offal
Lamb’s kidneys
Lamb’s heart
Lamb’s liver
Lamb’s sweetbreads
