So what are the different cuts of lamb? ·       There are nine basic or primal cuts from different parts of the lamb.·       Each of these Primal cuts can be cut up different ways.·       For example, the loin primal cut can be made into o   Individual cutlets oro   French rack oro   Barbeque rack oro   Backstraps·       You can select either of these options but only one of them because they all come from the same part of the lamb.·       A good butcher can be very creative and can accommodate many special requests such as taking the bones out of the legs or making rolled roasts or sausages. Some of these options cost extra as there is more work involved. SausagesSausages are a signature specialty for many butchers and we’ve had people who say they usually don’t like lamb, try our sausages and come back for more! You can have any part of the lamb made into sausages and you can request different flavours such as lamb and mint etc.A common choice for sausage lovers is to order the cutlets and leg roasts and then have the rest of the lamb made into sausages. It’s completely up to you, just let us know. We often have lamb sausages and lamb mince available from other animals so we can often top up your order with these if you like. 1. LEGLike the two shoulders, the two legs on a lamb work hard, which means that this cut has a good, strong flavour. A leg of lamb is great roasted whole on the bone, or boned and barbecued. It’s a fairly lean muscle, so take care not to overcook it. 2. RUMPThe rump comes from the back of the lamb. This cut is lean, tender and full of flavour – just be careful not to overcook as it will become tough if left to dry out.3,4. LOIN CHOPThese are mini T-bone steaks cut from the waist of the lamb. On one side of the chop is the lamb loin and on the other side is the fillet. Just like chops, they’re great for grilling or barbecuing. Again these cuts can be cooked in the slow cooker or pressure cooker where the fat adds great flavour to the dish! If this cut of meat is left whole and boned you get the eye of shortloin, fillet or backstrap. Choose whatever cut is your favourite!5. CHOP/RACKLamb chops or cutlets are the most expensive cuts of lamb, but are incredibly delicious and tender. They are taken from the ribs of the lamb and cooked individually, normally over a grill or a barbecue. When a number of them are left together and cooked as a whole, they’re called a rack of lamb. The backstrap comes from the same area, it is the meat that run through the rack. Chops and cutlets are often barbequed, grilled or fried, however chops are also great in curries and in any slow cooking recipe. 6. SHOULDER/FOREQUARTERThis part of the animal works hard, so the meat from a lamb’s shoulder is full of flavour. It takes a while to become tender, but this means it’s a great choice for stewing and slow-roasting. To maximise the flavour, cook lamb shoulder on the bone so the meat simply falls apart when pulled with a fork. The shoulder is often cut into chops and braising or stew works well if you are cooking shoulder chops. 7. SHANKLamb shank is a super-simple and very tasty cut that goes a long way. Taken from the lower part of the back legs, there is a lot of collagen in the shank, which, when cooked slowly, gives the meat a lovely soft, melting texture, making this another cut that’s perfect for stews and slow-cooking.8. NECKLamb neck can be cooked slowly on a low heat, it can also be treated like a steak and cooked quickly over a high heat until pink.  Sometimes the neck is left on the shoulde