Lamb - The Chef's Cooking School



More About Lamb

Determine what method to use:

A. Braising is commonly used for many cuts of meat where the muscles are more developed, they tend to need help, (acid, moisture) to make them more tender. You could braise any cut of meat, but often times the tougher cuts have more connective tissue, which adds to the flavor in the braising process that more tender cuts of meat don't have. They come from the primal cuts: shoulder, fore-shank, breast. See Braising for more details on braising.

B. Grill/Broil/Saute/stir-fry is commonly used for cuts of meat that don't need as much help to make them tender. These cuts primarily come from the primal cuts: rib, sirloin, loin. You could braise or roast these as well.See Grill, Broil, Saute, Stir-fry for details on these cooking methods.

C. Roasting used for larger cuts of beef, this doesn't make meat more tender. This method can come from the primal cuts: rib, shoulder, leg, breast. The best roasts come from the more tender primal cuts, although leg in lamb seems more tender than veal, and beef. For More information on roasting go to Roasting.

lamb chart

Proteins to: Braise

Hind shank

Sirloin chop

Square cut shoulder


Boneless shoulder

Neck slice

Arm chop

Stew meat




Boneless rolled breast

Proteins to: Grill

Center slice leg

Rib lets

Ground lamb

Cubed lamb

Arm chop

Blade chop

Double loin chop

Loin chop

Rib chop

Proteins to: Roast

Bone in leg

Boneless leg

Loin roast

Boneless shoulder roast

Boneless rolled breast

Rib roast