From frenched cutlets to whole carcasses — which lamb cut to buy for grilling, roasting, curries and family events.
Lamb is one of the most versatile meats in a halal kitchen. The trick is matching the cut to the cooking method: tender cuts from the loin and rack for fast cooking, hard-working cuts from the shoulder and shank for slow cooking.
For the grill: cutlets and chops
Frenched lamb cutlets come from the rack, with the rib bone cleaned for presentation. They need only a few minutes a side. Loin chops are meatier, while forequarter chops are the budget-friendly choice with more flavour.
For roasting: leg and shoulder
A bone-in leg of lamb is the classic roast and the base for raan. The boneless leg carves more easily and can be butterflied for the barbecue. Lamb shoulder has more fat and is perfect for slow roasting and shawarma.
For slow cooking: shanks and curry pieces
Lamb shanks braised for three hours fall off the bone. Bone-in lamb curry pieces are cut through the bone for curries, biryani and mansaf — the bone gives the sauce body.
Mince and diced
Lamb mince is the base for kofta, kibbeh and keema, and boneless diced lamb is ready for skewers and stews.
Buying a whole or half lamb
For family events, Aqeeqah or simply stocking the freezer, a whole lamb or half lamb cut to your instructions is the best value per kilo. Tell us your preferred cuts in the order notes and we pack it the way you want.
Browse the full halal lamb range.