Contents
Lamb Basics
Lamb Nutritional Information: Lamb
How to Buy Lamb
How to Store Lamb
How to Cook Lamb
Cuts of Lamb
Leg
Foreshank and Breast
Loin
Rib
Shoulder
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Foreshank and Breast
The foreshank and breast of lamb is the primal cut that includes the front legs and spans almost the full length of the underside of the lamb. Cuts of lamb from the foreshank and breast are very flavorful, but tend to be fatty as well. Cuts include: riblets, foreshank, boneless rolled breast, spareribs.
- Riblets: Long, individual cuts of rib with attached layers of meat and fat. Riblets are usually braised or stewed.
- Foreshank: Also called the shank, though the name “foreshank” is more useful since it reduces confusion with the hind shank (which is cut from the back leg). Extremely lean but tough and containing a bit of connective tissue, it must be braised or stewed.
- Boneless rolled breast: Though sometimes sold bone in, the lamb breast is more often deboned and rolled. It has layers of fat and lean meat, and is most often braised or roasted.
- Spareribs: A slab of ribs with layers of attached meat and fat, spareribs can be sold whole or cut into riblets. They are usually braised.
Meat from the foreshank and breast is also used to make ground lamb.
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