Let's Cook Meat: Recipes You'll Like

by National Live Stock and Meat Board

Lamb Cuts and Cooking Methods

Lamb Shoulder Chops

ROAST: Rolled and cushion-style shoulder; crown roast; loin roast; boneless sirloin; leg; breast and loaf.

BROIL: Shoulder, rib, loin and English chops; steaks; patties; liver and kidneys.

PANBROIL: The same cuts as prepared by broiling. Cuts cooked by this method are cut thinner than those cooked by broiling.

PANFRY: Shoulder chops; rib and loin chops; steaks; patties; liver and kidneys.

BRAISE: Shoulder chops; breast; riblets; steaks; neck slices; shanks and cubes.

COOK IN LIQUID: Neck; riblets; shanks; stew meat; hearts and kidneys.