Lamb – Simple ways to enjoy it!

By Georgia Harding, Well Nourished: Food Blogger and Naturopath

There are many ways to enjoy the many cuts of lamb. This guide ‘Lamb – simple ways to enjoy it’ lists the most common cuts of lamb and the best way to cook them.

Lamb is a protein my family would eat about once a week. Simply prepared with a lovely side or salad is one of my favourite meals.

Here are some quick and easy ways I enjoy it in its various forms. I generally love it simply prepared, spending a little more time on a cracking salad or side dish to go with it.

Lamb shoulder

This is my personal favourite cut of meat which lends itself to stewing, slow cooking and slow roasting. I think the best flavour is when cooked on the bone, though the diced meat is nice in curries and casseroles. The meat when well cooked, is so tender it pulls apart with a fork. You need to allow time for lamb shoulder to tenderise.

  • Slow roasted – this is my favourite recipe for Roasted Lamb Shoulder
  • Diced meat – is my favourite cut for making curries, casseroles and braises. It really needs a minimum of 3 hours slow cooking to produce a melt in your mouth result.
  • This Lamb and Coconut Curry is delicious for using diced shoulder.

Leg of lamb

Legs are much quicker but less forgiving to cook than lamb shoulder.

  • Roasted whole on the bone.
  • Boned and barbecued.
  • Take care not to overcook it, or else it could end up quite dry.
  • Try Roast Leg of Lamb with homemade mint sauce or roast.

Chops and cutlets

Lamb chops or cutlets are probably one of the most expensive cuts of lamb, but they are incredibly delicious and tender.

  • I usually season with olive oil, sea salt, ground black pepper and cook over a grill or a barbecue.
  • Best served pink, they are amazing with a herb sauce.

Lamb shanks

Lamb shanks are an easy to cook cheaper cut that goes a long way. There is a lot of collagen in the shank, which, when cooked slowly, gives the meat a lovely soft, melting texture that’s full of gut-healing goodness.

  • Roast as you would a shoulder. If I ever want to bulk out a shoulder to serve more people, I add in a few shanks.
  • They always need to be cooked slowly (like shoulder) to produce a melt in your mouth meat that just falls apart.
  • Stews and slow-cooked dishes are a good way to cook shanks.


Fillets like back straps or rump are tender cuts of meat and you need to be quite precise in cooking them.

  • Season well with olive oil, sea salt and freshly ground black pepper and pan-fry.
  • Sear over a high heat then finish in the oven for a few minutes.
  • Take care not to over cook it as it will become tough (it should be slightly pink in the middle).

Gingin Grass Fed Lamb:

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