Lamb, being a tender meat, can be cooked using dry heat. A lamb shoulder is often roasted- it is typically boned and rolled, and sometimes stuffed.
Sometimes called the 'hotel rack', this lamb rib where we get rib chops, crown roast and the infamous rack of lamb. Depending on the size of the ribs, a lamb rib chop may actually have two ribs on it
Breast contains a lot of cartilage and other connective tissues, making it one of the few cuts that needs to be cooked with moist heat- cook with any type of liquid: water, steam, broth, wine.
Unless requested, Senter Ranch will make ground lamb out of the breast
Another tough cut with a lot of cartilage, the lamb neck is best used for making lamb stew
The loin is where we get the lamb loin roast and the lamb loin chops, both tender cuts that are best prepared using dry heat. The entire loin can also be cooked on the grill.
The shanks are the lower section of the animal's leg, and they are extremely tough and full of connective tissue. The lamb shank is the source of a particularly succulent dish, braised lamb shanks. They can also be braised (first sear or saute the shanks, then partially cover with liquid (broth, water, or wine) in a crockpot.
Lamb flank can be tough unless cooked with any type of liquid, so braising is best. Flank can also be used for making ground lamb
Frequently cut into chops or steaks
If ordering a whole or side of lamb...
We will deliver the lamb to our processor. We will assist in helping you with what cuts you want, and then you will place your cut order directly with the processor. Our processor will vaccuum pack your meat for you.
Roasted leg of lamb is one of the most common preparations, although braised leg of lamb is also popular in some cuisines.