English Cuts of Lamb
English cuts of lamb have evolved through the centuries to match changing cooking methods and tastes in English homes.
Nowadays, many cuts are sold with less fat but the aims of good butchery remain the same and that is to ensure that each cut
cooks in the same way every time, that you only get the meat you want to eat, which is sometimes still on the bone
or with a little fat to assist with cooking and enhance flavour.
Of course, one of the best things about buying meat from a real butcher is that you can have it preared exactly as you want
and if you are not sure how you want it all you have to do is ask your butcher who will be delighted to help in any way he can.
Leg of Lamb
The words "roast", "leg" and "lamb" naturally go together as a leg of lamb does make the most delightful dish
and when bought boneless is easy to carve too.
The taste and tenderness that makes roast leg so good also means beautiful steaks can be cut from it as well.
Lamb Shank
The shank is sometimes left on the leg butit has become increasingly popular as a cut in it's own right.
Slow, moist cooking will give you an exceptionally tender and tasty dish.
Chump
This makes the most substantial of lamb chops or steaks that are really meaty.
Loin
Meat from the loin can be prepared in a variety of ways.
Three popular ones for quick cooking are chops, steaks and as exquisitely tender noisettes.
Best end of Neck of Lamb
Delicate cutlets, that beg to be picked up and nibbled of their last morsel of meat come from the best end of neck
and are often trimmed of most fat.
When the cutlets are kept together they form roasts for special occasions, a rack, saddle or crown that your
butcher can prepare specially for you.
Shoulder of Lamb
Many butchers believe shoulder of lamb is under appreciated.
Cooked properly, you will be rewarded with a very good value roast.
Even carving is a breeze when skilfully boned and rolled by your butcher.
Tasty steaks are also cut from the shoulder.
Open Roasting of Lamb in the Oven
Roasting in the oven is best kept simple.
Follow these guidelines and you will not be disappointed.
Lamb is known as a forgiving meat and can be less sensitive to cooking variations than other meats.
Weigh the raw joint and calculate the cooking time
Place the uncovered joint, with any fat on top, on a wire rack in a roasting tin in the centre of the oven
To check how well done the meat is, towards the end of the cooking time insert a meat thermometer to the centre of the joint
When the required temperature is reached (see chart below), the meat will be cooked as required
After cooking, rest the joint for a good 5-10 minutes.
This lets the meat fibres relax and allows the juices to distribute evenly so the joint is moist and easier to carve
COOKING TIMES
LAMB STEAKS
| Cooking Method |
Lamb Cut |
Meat Thickness |
Cooking Time |
| Grill or fry |
Leg (bone-in and boneless), chump, shoulder, loin |
2cm (3/4") thick |
4-6 mins each side |
| Grill or fry |
Leg (bone-in and boneless), chump, shoulder, loin |
2cm+ (1"+) thick |
6-8 mins each side |
| Stir-fry |
leg |
Cut in strips |
2-4 mins +2 mins with veg |
| Braise |
Shoulder |
|
Oven: gas mark 3, 170 degrees C, 325 degrees F, 1-1 1/2 hours |
LAMB JOINTS
| Cooking Method |
Lamb Cut |
Oven Temperature |
Cooking Time |
| Oven Roast |
topside, brisket, rib, mini joints |
Oven: gas mark 4-5, 180 degrees C, 350 degrees F |
rare 20 mins per 450g (1lb) +20 mins
Internal temperature approx 60 degrees C
medium 25 mins per 450g (1lb) +25 mins
Internal temperature approx 70 degrees C
well done 30 mins per 450g (1lb) +30 mins
Internal temperature approx 80 degrees C
|
| Pot Roast |
Silverside, rib, brisket |
Oven: gas mark 4-5, 180 degrees C, 350 degrees F |
30-40 mins per 450g (1lb) +30-40 mins |
LAMB JOINTS & LAMB STEAKS
| Cooking Method |
Lamb Cut |
Oven Temperature |
Cooking Time |
| Casserole, Stew and Braise |
topside/braising steak, dice and daubes, shin and leg |
Oven: gas mark 3, 170 degrees C, 325 degrees F |
Stew 2-3 hours
Braise braising steak (shin, leg, neck) 1 1/2 - 2 1/2 hours
|
LAMB MINCE
| Cooking Method |
Cooking Time |
| Fry, dry fry |
To use mince that is then cooked with other ingredients, such as in Bolognese, start by
browning the mince.
In a good sized pan, fry, either dry or with just a little oil, for 4-6 mins.
Don't put too much mince in the pan, or it will steam. Batch fry instead. |
| Burgers about 1-2cm (1/4"-3/4") thick |
Shape the raw mince into burgers
Fry 4-6 mins each side
Roast in the oven gas mark 4-5, 180 degrees C, 350 degrees F, 15-20 mins |
|