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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Loin
The loin primal cut extends from the 13th rib along the lamb’s back to the hip. The loin also extends down to the belly, or flank. Cuts from the flank area are a good deal tougher than cuts from the loin area that runs along and just beneath the back—for that reason, cuts from the flank are usually used to make ground lamb. Cuts of meat from the loin are the most tender, lean, mild, and expensive cuts of lamb. Cuts of meat from the loin include loin roasts, loin chops, and double loin chops.
Because they are so lean, cuts from the loin must be cooked with great care because they have a tendency to dry out. The best way to ensure that these cuts don’t dry out when you cook them is to cook them only to the doneness of medium-rare or medium.
- Loin roast: The loin roast contains the entire loin from one side of the backbone of the sheep (excluding the flank). A tender, bone-in cut, it is most often roasted.
- Loin chop: A chop cut from the loin roast, loin chops are marked by a T-shaped bone. They are the most tender and lean cuts of lamb, and also the most expensive. Lamb loin chops are usually grilled or broiled, or panfried.
- Double loin chop: These chops are identical to lamb loin chops, except that double chops are cut from both sides of the backbone, resulting in a chop of twice the size and a round cross section of the backbone. They may also be sold in boneless form.
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