Guide to all parts of LAMB meat

If you love lamb, but you have a dilemma as to which part is the softest or which part takes longer to cook, we have created a guide to lamb meat that will help you solve that dilemma.

The main division of lamb meat is on the front and back hemispheres. These halves are divided into larger pieces called primary steaks. These steaks are further chopped into individual smaller steaks suitable for sale in markets and butchers.

In the front hemisphere include shoulder, chest and neck.
Lamb shanks belong to both the front and back halves.
In the last hemisphere include: loin, kidney, rear part of breast and thigh.

Lamb shoulder

For lamb, the rule is that it is quite soft which means that most parts of lamb can be prepared without oil. An excellent example is lamb shoulder.

Lamb shoulder is most often prepared by bakes in the oven, although it can also be filled. Sometimes the shoulder is prepared by first cutting it into transoms, although they are not at the same level as those obtained from loins. Lamb shoulder can also be used cover the parents.

Lamb breast

Lamb breast animals constantly strain and contain themselves during movement plenty of cartilage and other connective tissue. This makes them one of the few parts of lamb that it must cook quietly and slowly. Lamb breast can be used well in the form of minced meat.

Lamb neck

Another harder part of the lamb with plenty of gizzard is lamb neck. He is the best as an ingredient in lamb stew. If you’re in the mood for a culinary adventure, try adding a can of beer, like a traditional Irish stew ingredient, and maybe a few knuckles to the slow cooker. Vegetables and peas are added in the last half hour of cooking.

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Lamb shanks

The knees form the lower part of the animal’s legs. On each side, there are front and rear knees. They are extremely hard and full of connective tissue because they are constantly straining while the animal is in motion. Knuckles are the basis for boiled lamb, a favorite dish among chefs because of its juicy structure and aroma. Knees can be baked in the oven with red wine, vegetables and herbs.

Lamb loin

This part of the body is the source the most tender and at the same time the most valued pieces of lamb meat. We get the best steaks and sirloins for roasting from the loin of lamb. The whole loin can also be cooked with rosemary, garlic and fresh lemon juice, which as a combination are most often used with lamb to soften the fatty taste of the meat.

Loin

Kidney is sometimes considered as a steak from a part of the leg of lamb, but it can certainly be prepared separately. In this case, it is cut into loins or steaks and can be baked in the oven or grilled.

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The back of the chest

This part of the lamb can be very hardunless it is fried with a lot of liquid. The back of the breast can be used for grinding.

But

Thigh, large and relatively an expensive part of lamb meat it can also be divided into cutlets, although it is usually prepared whole, in a piece and proudly served at family gatherings and on special occasions.

Roasted thigh seasoned with pieces of garlic, sprinkled with oregano and fresh lemon juice or red wine and surrounded by sliced ​​potatoes in a pan is a common way of preparation in Mediterranean countries. In Greece, the thigh is roasted with tomatoes, garlic and wine. With barley or some similar paste, it is a very popular meal.

In France, the classic leg of lamb recipe with beans from coastal Brittany features a thigh with slices of garlic sprinkled with thyme and baked, then served with previously prepared green beans in wine.