What is the difference between lamb shanks and lamb chops

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Each tenderloin is usually a good portion for one person. Eye Of Loin Loin meat is very tender. The loin eye may be removed and cut into medallions or noisettes.

Eye Of Loin are best cooked using a dry-heat method such as broiling, grilling or roasting. Loin chops are well-suited to high-heat cooking methods like searing, broiling, or grilling. Boneless Loin Roast A boneless loin roast comes from the loin portion of the lamb. The boneless are removed and the roast is then strung to hold its shape. Regarded as one of the most tender pieces of meat, this cut is ideally suited for roasting.

Frenched cutlets are relatively small; however, full of flavour and are very tender. Cutlets are ideally suited to be pan fried, char grilled or barbecued. It is an economical cut that is often best cooked slowly using either a moist method, such as braising or stewing, or by slow roasting.

Forequarter Rack Forequarter rack is cut from the forequarter neck and under the shoulder of the lamb. Forequarter rack can be slightly rough and chewy and therefore ideally suited to moist cooking methods such as stewing and braising. Easy Carve Shoulder roasts are typically tender and succulent when slow cooked or roasted.

Roll Shoulder Rolled shoulder of lamb is a great tasting roasting joint. Shoulder is often perceived as a more humble lamb joint and on the tougher side of tender. A less expensive, sound alternative to leg which benefits from slow roasting. Garlic and rosemary can easily be inserted into the rolled layers for exceptional added flavor.

Shank Foreshank is prepared from a forequarter while a hindshank is prepared from a leg. Shanks are best cooked in a moist environment oven a long period.