Updated 30 September 2026
Quick answer: Quick lamb guide: roast leg of lamb at 180°C for 20 minutes per 450g plus 20 minutes for pink (core about 60°C). Slow-cook shoulder or shanks at 150°C for 3–4 hours. Rest roast lamb for 15 minutes before carving.
Lamb is one of the easiest meats to understand once you know the basic rule: the tender lamb cuts come from the middle of the back, and the hard-working cuts come from the legs, shoulders and neck. The first are for quick, hot cooking; the second get better the longer and slower you cook them. This guide walks through the main lamb cuts, what each is best for, and how to cook it.
Lamb cuts at a glance
| Cut | Where it's from | Texture | Best cooked | Best for |
|---|---|---|---|---|
| Leg | Back leg | Lean, fine-grained | Roast, butterfly and BBQ | Sunday roast |
| Shoulder | Front shoulder | Marbled, lots of connective tissue | Slow roast, braise, stew | Pulled lamb, curries |
| Loin (and loin chops) | Middle of the back | Tender | Grill, pan-fry, roast | Chops, Barnsley chops |
| Rack (best end) | Rib section | Tender, sweet | Roast quickly | A special dinner |
| Chump | Where the loin meets the leg | Tender with flavour | Roast or pan-fry | Mini roasts, chump chops |
| Shank | Lower leg | Tough until slow-cooked | Braise | Slow-cooked shanks |
| Neck | Neck | Rich, fatty | Braise, stew | Lancashire hotpot, Irish stew |
| Breast | Belly | Fatty | Slow roast, then crisp | Budget roasts |
Leg of lamb
The leg is the classic roast. It is lean and fine-grained, with a thin covering of fat, and it can be served pink or cooked longer until tender. A bone-in leg has more flavour and carves into lovely slices around the bone; a boneless leg is easier to carve and can be butterflied for the barbecue. Our Whole Carvery Leg of Lamb 2.2-2.7kg (£34.99) is a bone-in carvery leg that feeds 6–8. For timings, see how to cook a leg of lamb in the oven, and don't forget the homemade mint sauce.
Lamb shoulder
The shoulder works hard, so it has more fat and connective tissue running through it. That is exactly why it is so good slow-cooked: after 4–5 hours in a low oven the meat falls from the bone. It is also the cut for curries and stews when diced. Our 1kg Hogget Lamb Bone-in Shoulder Chunks (£13.99) are bone-in shoulder pieces from hogget, which is lamb that is a little older and fuller in flavour; read what is hogget. See also how to cook lamb shoulder.
Loin and loin chops
The loin runs along the back between the ribs and the chump. It is tender and lean, and is cut into loin chops (with a small T-shaped bone), noisettes, or left whole as a saddle for roasting. Cut right across both sides of the saddle, you get the Barnsley chop, a double loin chop. Our Barnsley Lamb Chops 450-600g (£10.99) are a proper plate-filler; see what is a Barnsley chop and how to cook Barnsley lamb chops.
Rack of lamb (best end)
The rack is the rib section, the equivalent of a rib of beef. French-trimmed, with the bones scraped clean, it is the showpiece cut: roast it hot and fast and serve it pink. Cut into single ribs, it gives cutlets, the small, elegant lamb chops you see in restaurants.
Chump
Chump sits between the loin and the leg. It is tender but with a bit more flavour than loin, and a boneless chump makes a mini roast for two. Cut across the bone, it gives chump chops.
Lamb shanks
The shank is the lower part of the leg: tough, sinewy and full of flavour. Braised slowly in stock and red wine for 2½–3 hours, it becomes meltingly tender and falls off the bone. It is one of the great winter dinners. Our Lamb Shanks Double Pack (£12.99) come as a pair. See how to cook lamb shanks.
Neck and breast
Neck (middle neck and scrag end) is the traditional stewing cut: rich, fatty and full of flavour. It's what goes into a Lancashire hotpot or an Irish stew. Breast is the belly of the lamb. It is fatty and cheap, and is best rolled, slow-roasted, then crisped in a hot oven. Both are great value if you can find them.
Which cuts of lamb are best?
It depends what you're cooking:
- For a roast: leg, or rack for a special occasion.
- For the grill or BBQ: chops, Barnsley chops, lamb steaks or a butterflied leg.
- For slow cooking: shoulder, shank or neck.
- For curries and stews: diced shoulder or neck.
- For value: shoulder, neck or breast.
Cooking lamb safely
Whole cuts of lamb, such as a leg, rack or chops, can be served pink in the middle once the outside is well browned. The FSA advises that minced lamb, rolled joints and burgers should be cooked until steaming hot with no pink meat and clear juices.
Lamb, hogget and mutton
The name tells you the age. Lamb is under about a year old, hogget is roughly one to two years, and mutton is older. The older the animal, the deeper the flavour and the more it rewards slow cooking. Our hogget guide explains more.
Browse the full lamb range, legs of lamb, lamb shanks and Barnsley chops.
Shop the cuts in this guide
Cuts we don't stock right now: lamb chops and rack of lamb, lamb neck, breast or rump, lamb mince, mutton (each page shows the closest cuts we do stock).
How we pack your order
Your order is packed at our butchery at St Stephen, near St Austell, in a double-walled box with a sealed thermal liner and gel ice packs, then delivered by DPD next-day on the day you choose. Free delivery over £85.
Extra strong boxWhite double-walled corrugated cardboard
Thermal linerAir-infused, padded and sealed
Gel ice packsRecyclable film, non-toxic food-grade gel
DPD deliveryOn the day you choose
Lamb cuts FAQs
What are the main cuts of lamb?
The main lamb cuts are leg, shoulder, loin, rack (best end), chump, shank, neck and breast. Chops are cut from the loin, rack and chump.
What is the most tender cut of lamb?
The loin and the rack are the most tender, followed by the chump. They suit quick cooking and are best served pink.
What is the best cut of lamb for slow cooking?
Shoulder, shanks and neck. Their connective tissue breaks down over a long, slow cook and makes the meat tender and rich.
What cut of lamb is best for a roast?
Leg is the classic roasting cut. Shoulder makes a slower, more tender roast, and a rack is the choice for a special dinner.
What is the difference between a lamb chop and a Barnsley chop?
A standard loin chop is cut from one side of the loin. A Barnsley chop is cut across both sides of the saddle, so it is a double loin chop.
What is the best cut of lamb for roasting?
Leg of lamb for slicing; shoulder for slow-roasting until it pulls apart.
What goes well with lamb?
Rosemary, garlic, mint sauce, redcurrant jelly, roast potatoes and spring greens.
How long do lamb shanks take?
About 2½–3 hours covered at 150–160°C, until the meat falls from the bone.
