Lamb meat enhances menus in various commercial foodservice establishments, from fine dining to food trucks. This versatile protein is prized for its approachable, gamey taste and succulent texture. Whether you prefer lamb chops, ribs, kebabs, or stew meat, there is a lamb cut suitable for your specific culinary preferences and budget requirements.
Shop All Lamb Meat
Skip to a specific lamb cut:
What Are the Cuts of Lamb?
Lamb is divided into five main regions known as primal cuts, which serve as the foundation for further processing. These primal cuts are then divided into subprimal cuts specifically tailored for foodservice establishments. Subprimal cuts can be further broken down into portion cuts, also known as retail cuts, to meet the specific needs of commercial kitchens and retail customers.
Primal Lamb Cuts
Primal cuts of lamb are the main sections the carcass is separated into during the butchering process. When butchering a lamb, it is typically divided into shoulder, rack, shank/breast, loin, and leg primal cuts. These five main sections are then further broken down into sub-primal cuts, the typical retail cuts you may be familiar with. Understanding the primal cuts of lamb is essential for chefs and butchers to maximize the use of the animal.
Subprimal Lamb Cuts
Primal cuts are further divided into smaller, more manageable portions known as subprimal cuts. In the culinary industry, subprimal cuts are also called "foodservice cuts". They're sold in smaller, more manageable portions and each caters to different cooking methods and price points. These subprimals are essential for commercial kitchens and foodservice establishments looking to create a diverse menu of lamb dishes.
Types of Lamb
Whether you're looking for an elegant display of lamb lollipops to serve as an appetizer at a catered event or you want to create a hearty lamb stew for your winter menu, there is a cut of lamb for almost every application. We explain the key characteristics of the five primal cuts of lamb and their subprimal derivates so you can incorporate lamb meat into your menu.
The lamb rib cut is a highly sought-after portion that offers succulent and flavorful meat, making it one of the more expensive primal cuts. It's obtained from the side of the lamb, situated between the shoulder and loin regions, and encompasses ribs 6 through 12. Subprimal cuts derived from the lamb rib primal include rack of lamb, crown roast, rib chops, French lamb chops, and lamb lollipops.
Dry heat cooking methods such as roasting, grilling, or broiling are best for preparing lamb rib meat. Roasting a rack of lamb in the oven results in a beautifully caramelized crust on the outside while keeping the meat tender and juicy on the inside. Grilling lamb ribs will impart a smoky flavor, enhancing its natural richness. Searing lamb rib chops in a hot pan creates a crispy exterior and locks in the juices, resulting in a succulent and flavorful dish.
- Lamb Ribs Subprimal Cuts: Rack of lamb, crown roast, rib chops, French lamb chops, lamb lollipops
- How to Cook Lamb Ribs: Roasting, grilling, or searing
The leg of lamb cut comes from the hindquarter and is known for its large size and meaty texture. It's typically sold bone-in, which adds to its succulence and flavor during cooking. Different sections of the leg offer unique textures and flavors. The shank end, also known as the foreshank, is a tougher and leaner portion best suited for slow-cooking methods like braising or stewing. The sirloin end is more tender and can be roasted or grilled for a delicious and juicy result. Popular market-ready subprimal cuts include sirloin roast, leg chop, shank roast, center leg roast, and leg steak.
Lamb leg is a popular choice for roasting whole, as it can feed a crowd and is perfect for special occasions or events. It can also be cut into smaller portions for individual servings or used in dishes like stews, curries, or kebabs. The lean lamb leg meat pairs well with a variety of herbs, spices, and marinades, making it a versatile option for creating flavorful dishes like our Moroccan lamb tagine recipe. Grilling or broiling the leg of lamb is another popular option that adds a smoky flavor to the meat. For a more hands-off approach, braising or stewing the leg of lamb in liquid can result in a tender and flavorful dish that is perfect for colder months.
- Leg of Lamb Subprimal Cuts: Sirloin roast, leg chop, shank roast, center leg roast, leg steak
- How to Cook Leg of Lamb: Roasting, stewing, braising, grilling, or broiling
Lamb breast is a cut that comes from the lower front half of the lamb. It is known for its fatty and flavorful taste and texture, making it a popular choice for those seeking rich and succulent meat. Due to its high-fat content, lamb breast is best cooked low and slow to allow the fat to render and infuse the meat with its distinct flavor. Consider firing up your smoker and smoking lamb breast for a unique and delicious addition to your BBQ menu.
Subprimal breast cuts of lamb include spare ribs, riblets, Denver ribs, foreshank, and ground lamb. From making kebabs to serving lamb spareribs as an appetizer, each of these cuts provides chefs with many options for incorporating lamb breast into their culinary creations. Breast cuts are some of the least expensive, making them an affordable way for your restaurant to add lamb to its menu.
- Lamb Breast Subprimal Cuts: Spareribs, riblets, Denver ribs, foreshank, and ground lamb
- How to Cook Lamb Breast: Roasting, stewing, braising, grilling, or broiling
The loin of lamb is a prized cut that is known for its tenderness and flavor. This cut is taken from the back of the lamb, extending from the thirteenth ribs to the hip. It contains some of the most expensive and flavorful meat on the animal, making it a popular choice for upscale dining applications. Subprimal cuts that are derived from the loin of lamb include loin roast, loin eye roast, saddle of lamb, loin chop, medallions, tenderloin, and flank.
Lamb loin can be prepared using various cooking methods such as grilling, roasting, or pan-searing. When preparing cuts from the loin of lamb, it is recommended to serve them medium rare or medium to enjoy the meat's succulence. Lean lamb loin meat is prone to drying out and must be cooked with care.
- Lamb Loin Subprimal Cuts: Loin roast, loin eye roast, saddle of lamb, loin chop, medallions, tenderloin, and flank
- How to Cook Lamb Loin: Grilling, roasting, or pan-searing
The lamb shoulder primal cut includes the neck, upper front leg, shoulder blade, and ribs one through five. Known for its rich flavor and dense texture, lamb shoulder is a popular choice for moist heat cooking. Lamb shoulder meat can be tough if not prepared correctly, so careful attention and slow braising or stewing help ensure the meat remains juicy and tender.
Within the lamb shoulder primal cut, various subprimal cuts offer different culinary possibilities. These include neck slices, stew meat, ground lamb, blade roast, blade chop/roast, arm chop/roast, kebab meat, and the Saratoga roll. Each of these cuts brings unique characteristics and can be used in distinct dishes to create flavorful and satisfying meals. Lamb shoulder cuts are typically more affordable than other parts of the lamb, making them a great low entry point for adding lamb to your restaurant while keeping affordable menu prices.
- Lamb Shoulder Subprimal Cuts: Neck slices, stew meat, ground lamb, blade roast, blade chop/roast, arm chop/roast, kebab meat, and the Saratoga roll
- How to Cook Lamb Shoulder: Moist heat such as braising, stewing, or simmering
Read on to learn the answers to some frequently asked questions about lamb meat.
Is Lamb Red Meat?
Lamb is classified as red meat, along with beef and pork, due to its myoglobin content. Myoglobin is a protein in muscle tissue that gives red meat its characteristic color. The higher the myoglobin content, the darker the meat appears. In comparison to white meats like poultry and fish, red meats like lamb have a higher myoglobin concentration, resulting in their red color.
What Does Lamb Taste Like?
Lamb is known for its distinct flavor profile that is often described as gamey, savory, and earthy. The meat is robust and well-balanced, offering a taste that is both hearty and pastoral. The exact flavor of lamb is influenced by the animal's diet, age, and the specific cut being prepared, with variations in taste ranging from mildly sweet and tender to grassy and dense.
Difference Between Lamb and Goat
Lamb is derived from sheep and is known for its tenderness and mildly earthy taste, making it a preferred option for slow-roasting, grilling, and pan-searing. Goat meat, sourced from goats, is leaner with a bolder, gamey flavor, making it ideal for hearty stews and flavorful curries. While lamb is not considered game meat as it comes from domesticated sheep, it can sometimes have a "gamey" flavor due to its fat composition and diet. On the other hand, goat meat is classified as a type of game meat, specifically within the "big game" category.
Related Resources
April 2025 WebstaurantStore Coupon Code
Just like the flowers, great deals are blooming all April long at WebstaurantStore! This month, you can save on a variety of quality restaurant ware products from our extensive catalog. From disposable dinnerware items like cold cups to trendy candy toppings for Easter treats, these deals are hand picked to help you save big this spring. Take a look at our selection of sale items below and don't forget to enter the code BLOOM25 at checkout to enjoy savings of up to 20%! Looking to save even more? Check out the new Webstaurant Rewards® Visa Business Card ! Sign up for a new card today and start earning rewards on every WebstaurantStore purchase, and save on a WebstaurantPlus subscription . Explore incredible deals on disposable items with Ap
Types of Beef Cuts
Beef is a popular ingredient in nearly every world cuisine, and it's easy to see why. From premium Argentinian asado to convenient fast food burgers, there is an endless number of uses for beef to suit any occasion. Learn how to differentiate between the different cuts and varieties so you can offer guests the perfect piece of beef at your butcher shop or your next event. Shop All Wholesale Beef Use the following links to explore the types of beef cuts out there, so you can make more informed purchases for your menu! Primal Cuts of Beef Chuck Rib Loin Round Flank Plate Brisket Shank Beef Cuts FAQs Beef Cuts Diagram
Types of Chicken Cuts
Chicken is one of the most popular meats in the world and, thanks to its versatility, is a staple part of cuisines in many cultures. It's easy to use every part of the bird to create fantastic dishes, reducing food waste while serving customers their favorite food. From tenderloins to drumsticks, there are multiple types of chicken cuts available with unique textures, flavors, and cooking methods. Use this guide to explore the most popular types of chicken cuts and their characteristics to make informed decisions when selecting poultry for your butcher shop , restaurant, or catered event. Shop All Bulk Chicken Use the following links to learn more about types of chicken cuts: Parts of a Chicken Whole Chicken Breast Tenderloin Back Wing Leg
- Topics 1477
- Industrial 56
- Troubleshooting Guides 26
- Restaurant Management 134
- Bar Management 64
- Catering Tips 39
- Bakery Management 44
- Food Trucks & Concessions 50
- Advertising & Marketing 39
- Eco-Friendly Tips 12
- Facility Layout & Design 46
- Coffee Shop Tips 31
- Installation & Maintenance 59
- Janitorial & Pest Control 32
- Safety & Sanitation 103
- Startup Tips 112
- Menu Design 11
- Kitchen & Cooking Tips 95
- Hospitality Management 24
- Pizza & Sandwich Shop Tips 33
- Smallwares 38
- Food Prep 98
- Tabletop Items 18
- Disposables 24
- Calculators & Tools 7
- Consumables 63
- Warewashing & Laundry 20
- Cooking Equipment 101
- Food Storage & Refrigeration 54
- Beverage Equipment 39
- Office Supplies 5
Join Our Mailing List
Receive coupon codes and more right to your inbox.
