Lamb is often thought of as a complicated delicacy, one that takes time, extensive knowledge and practice to prepare. We’re here to tell you that’s far from the truth!
Lamb is a delicious, and simple protein to work with. It takes no more time, knowledge or practice to prepare than beef. Plus, our SunGold lamb is known for its mild flavor, so there?s no need to be intimidated!
Consistent in size and quality, SunGold offers a variety of quality cuts to suit everyone’s palate and budget.
We’ve created this guide (and handy graphic) to show you all the parts of the lamb, and the best ways to cook them with tasty recipes!
Shoulder
The shoulder of a lamb is taken from the top of the front legs. It’s a juicy cut of meat, full of flavour. It’s also one of the most reasonably priced of all SunGold lamb cuts!
Slow roast or stew to maximize flavour, and create meat that falls right off the bone. Shoulder is also great to cut into cubes for kebabs.
Our Recommended Recipe: Chipotle Braised Lamb Tacos
Rack
The rack is widely considered the premier protein cut regardless of species. Rack of lamb is fast to cook, and popular for barbecues and quick roasts.
Rack of lamb can be cooked whole or individually (lollipop style), but be careful not to overcook this light and delicate meat. Pair it with a simple dressing for a show-stopping main.
Our Recommended Recipe: Rack of Lamb for Two with one of SunGold’s 8-Rib Racks
Loin
The loin is taken from the waist or top of the back of the lamb. The loin is tender and also versatile to cook, and is delicious roasted, pan-seared or fried. It’s also a great grilling item, and is often used on the barbeque.
Our Recommended Recipe: BBQ Lamb with Mediterranean Compound Butter with SunGold Pre Cut Lamb Loin Chops
Sirloin
The sirloin (or chump as it is also known) is extremely flavourful, and is widely considered the best value cut on the lamb carcass.The sirloin is the muscle that connects the loin to the back legs. It’s a tender meat that is best grilled or roasted to compliment its mild flavor.
Our Recommended Recipe: Dried Mushroom and Peppercorn Crusted Sirloin Roast with SunGold Boneless Lamb Sirloin
Leg
The Leg is perhaps the most traditional cut of lamb, and is quite versatile (as a bone in, or boneless roast, or as leg steaks). Like all of our cuts, our legs are known for their mild “grain finished” flavour.
The shank is also incredibly popular, particularly in the cooler months, and is best served braised.
Our Recommended Recipe: Western Style BBQ Sauce for Lamb Steaks with SunGold Lamb Leg
Fore Shank & Hind Shank
The fore and hind shanks are the lower part of a lamb’s legs. They’re a meaty cut made flavourful from the bone. The fore and hind shank flavour is similar to the leg of lamb. Shanks do best braised, or cooked slow and low for dishes like stews.
Recommended Recipe: Rosemary Braised Lamb Shanks with SunGold Hind shank
Flank
The flank of the lamb is the section where the leg meets the loin, aka the abdomen of the lamb. The flank is plump and marbled, but very tender. The flanks fat serves to keep the meat juicy while cooking. The flank pairs well with herbs like rosemary, thyme and garlic. Try it grilled on the barbecue or quickly roasted in the oven.
Recommended Recipe: Lamb Flank Steak Gyros with SunGold Lamb Flanks
Neck
Lamb neck chops are full of flavour from the fat marbled throughout the meat! It’s best cooked slow to bring out those flavours, so try roasting the neck whole for juicy, tender meat. The neck is also perfect to cube for barbecued kebabs, stews, or curries.
Recommended Recipe: Red Wine-Braised Lamb Neck with SunGold Neck Chops
Breast
Lamb breasts marble helps to tenderize this cut of meat, so the best way to cook the breast is via a slow roast. Another great way to prepare and cook breast meat is by grinding the meat and making everyone’s favourite meatballs! Recommended Recipe: Moroccan Lamb Meatballs.
There you have it: Lamb is nutritious, delicious, versatile! With all these options, why not add lamb to your diet?
SunGold is Canada’s source for Premium Canadian Grain finished lamb.
