Square Cut

Arm and Blade Chops

FROM WHERE: The shoulder of the lamb, derived from the forequarter, is an economical cut and it often cut into shoulder roasts or chops.

COOKING METHOD: Braising, Roasting, Slow-Cooking

COOKING TIPS: After quickly browning both sides, season; then bake in an oven pre-heated to 375 degrees F for about 30-45 minutes or cook in a slow cooker whole or as stew meat.

Braising is a cooking method used for meat and vegetables in which the item is browned in fat, tightly covered and cooked slowly in a small amount of liquid. A long cooking period at low heat helps to develop flavor and tenderize meat by breaking down its fibers. Braising can be done on the stovetop, in the oven or in a slow cooker. A tight-fitting lid is key to preventing the liquid from evaporating. The shoulder is ideal for braising, stewing or slow-roasting.

Additional Cuts

These can be found in the shoulder as well as other areas of the lamb


FROM WHERE: Ground lamb that has been ground or finely chopped and has an average lean-fat ratio of 80 percent lean, 20 percent fat.

COOKING METHOD: Grill, Saute, Bake or Broil

COOKING TIPS: Prepare ground lamb as any other ground meat items; into meatballs, kebobs, patties, etc.

Grilling is often synonymous with barbecuing and refers to cooking meat or vegetables on a grate over hot coals or another heat source. For burgers, grilling is the perfect way to eat more lamb and spend less time cooking and cleaning up. Grilled lamb is a fast, delicious, practical weeknight option.