Lamb

The neck of the lamb is attached to the shoulder with lots of connective tissue, which yields extra flavour and tenderness. The meat from the neck is finely marbled and has a high fat content. This makes it very aromatic and juicy.

This streaky meat requires a rather long cooking time, which makes the neck well suited for braised roasts, but not so much for frying. The aromatic cuts of neck are mainly used in hearty soups and stews as well as in ragout and goulash. The neck is also popular in sausage production, especially for the spicy Merguez sausage.

The shoulder of lamb is the upper part of the forelegs, which borders the neck and rack at the top and the shank at the bottom. In larger animals, it is divided into different cuts of meat, but in smaller animals, the shoulder is usually sold in one piece.

Slow-cooked stews are ideal for shoulder cuts. The shoulder is therefore often used in goulash and ragout. Without the bone, it makes for a delicious rolled roast. Shoulders of lamb can also be grilled, but they should be cooked with indirect heat and a lot of patience – producing a wonderfully juicy result.

Lamb chops come from different parts of the animal, one part being the rib section, which connects the neck and shoulder with the back. The meat at the front has quite a high fat content, but it becomes leaner towards the back. Because they are quite small, chops are usually sold bone-in as “lamb chops”, or connected together as a “rack”.

The tender chop is ideal for pan-frying or grilling. Lamb racks can be prepared - with a spicy herb sauce, for example - in the oven or over indirect heat on the grill. The meat is best enjoyed pink.

The breast extends from the brisket over the entire belly of the lamb. The meat consists of long fibres interspersed with fat. The brisket is often sold separately, detached from the belly. The belly is one of the cheapest pieces of lamb meat and usually has to be pre-ordered because there is little demand for it.

The whole breast including the belly can be prepared as a tasty, stuffed rolled roast. In charcuteries, it is used to manufacture sausages (Merguez). The brisket is also suitable for grilling and various stews such as ragout and goulash.

The loin is situated on the lamb’s back, just behind the ribs. The meat here is particularly tender and lean. Along with the fillet and shank, it’s among the finest meat the lamb has to offer.

Due to its fine structure, the loin is best suited for pan-frying and grilling. The flesh should still be pale pink inside, so that it melts on the tongue. The whole loin can be roasted in one piece as a lamb fillet, in a clay pot or roasting dish, for example. However, make sure that the meat doesn’t dry out.

Das kleine Filet ist das zarteste und hochwertigste Stück Fleisch des Lamms.

Das Filet wird oft kurzgebraten und als Teil einer Vorspeise benutzt. Ebenso findet man es als Teil von Terrinen und Pasteten. In der Charcuterie werden die Zuschnitte für Würste (Merguez) benutzt.

The rump is located above the leg and is lean, tender and full of flavour thanks to the layer of fat that runs across the top. Lamb rumps aren’t as tough as rumps from other animals so there is no need for tenderising beforehand. The meat responds well to short bursts of heat as well as long cooking times; the tenderness remains regardless of the cooking method. 

Lamb rumps are often referred to as “mini roasts” and are extremely versatile: they work well with marinades or sliced in numerous dishes including salads and pasta. The layer of fat means that the rump is perfect for roasting and barbecuing.

The leg is the most versatile of all the cuts, as well as being the heaviest piece of meat on the animal. The leg meat is low in fat and the thin layer of connective tissue ensures that the meat always remains juicy during cooking. The leg is available with or without the bone and is either sold whole or in slices.

The leg is particularly popular cut into slices as a steak. This makes it the perfect grilled meat: aromatic and juicy, it turns out perfectly every time. Cut into pieces, the tender muscle-rich meat is often used for meat fondues or kebab skewers. If the bone is left in, this popular dish is referred to as “Gigot d'Agneau”.