Lamb Cuts

Select the area of the carcass below to see the meat cuts associated.

Full lamb carcass, click the various cuts to view more details

Most tender cuts

Rack - full rack eight ribs, well trimmed, chined. Most tender , lean meat,trimmed of exterior fat.

Striploin, Backstrap - most tender lean, fine textured piece from the eye of the loin.

Midloin - includes the lean striploin and fillet with backbone. Most tender.

Rump - tender and lean, but some fat and connective tissue throughout, exterior cover easily removed.

Fillet - most tender , fine grained, juicy cut.

Leg Whole - tender rump end, medium tender leg , to less tender shank. Includes the aitch bone, femur and shank bone.

Lamb 1 Lamb 2 Lamb 3 Lamb 5