Lamb

The best cuts for slow cooking
Scrag end - The bony part of the neck, cut into thick slices and sold as stewing lamb

Lamb shanks - A well flavoured cut and perfect for slow, moist cooking

Shoulder chops - Perfect for casseroling or roasting

The best cuts for roasting

Shoulder joints - Sold either boneless or with bone, they are full of flavour and tender. Half shoulder joints are sold as either blade or knuckle and are perfect for smaller roasting joints

Leg - Prime roasting joints, also sold boneless or with bone.

Best end of neck - Also known as rack of lamb, it is a lovely joint to roast that is quick to cook and can be very impressive when made into A Guard of Honour by joining two together

Boned and rolled loin - A perfect joint for stuffing

The best cuts for pan-frying, grilling and griddling
Lamb cutlets - Taken from the best end and quick to cook
Noisettes - A premium cut using the eye of the loin, it is very tender and cooks quickly

Barnsley chops - Also known as double chops

Chump chops - These chops have less bone with a firmer texture than other cuts and a superb flavour

Leg steaks - These are from the leaner part of the leg and can also be roasted

All are suitable for cooking on the barbecue

Information taken from Tuck-in produced by EBLEX (English Beef & Lamb Executive)