The best cuts of lamb for slow cooking (2024)

FAQs

The best cuts of lamb for slow cooking? ›

Cuts of lamb that are popular for slow cooking include the shoulder, leg, forequarter, shanks, neck chops, lamb ribs, and some sausages. These cuts are usually tougher because they have lots of connective tissue and fats, but this makes them perfect for slow and low methods of cooking.

Loin. Lamb Loin is where the most tender cuts come from, including loin chops and loin roasts. The loin is leaner than meat from the rack. Be careful not to overcook it, and be sure to use a dry-heat method such as broiling, grilling or roasting.

The shoulder of any animal bears a lot of weight and will be a tough cut that needs to be cooked low and slow in order to break down the connective tissue and make it tender. It is different from the "leg of lamb," which comes from the rear leg, and is leaner and more tender.

Both are perfect in stews or casseroles. Meat from the shoulder needs to be trimmed of excess fat first. The leg gives neater, leaner pieces of meat than the shoulder, but both are meltingly tender and have fantastic flavour.

Cuts of lamb that are popular for slow cooking include the shoulder, leg, forequarter, shanks, neck chops, lamb ribs, and some sausages. These cuts are usually tougher because they have lots of connective tissue and fats, but this makes them perfect for slow and low methods of cooking.

Loin. This is the most tender part of the lamb, producing only the most tender and flavourful cuts. Boned and rolled loin makes for a delectable roasting joint. This is also where the juiciest chops and noisettes come from.

Slow-cooking lamb requires patience. While cooking, resist the urge to keep checking on the lamb and refrain from opening the oven or slow cooker. Opening the lid or foil too often will lower the temperature and extend the cooking time, making the meat less juicy and tender.

If you have an extra 10 minutes, it's often worth browning the meat before slow cooking it. Browning or searing the meat in a hot pan caramelises its surface, which can give the final dish a richer, deeper flavour and colour. The high temperatures also help to render the fat on the surface of your lamb.

The best cuts for stewing are shoulder, leg or neck fillet – it needs to quite a hard-working muscle with some fat marbling through it that will break down during the slow cooking to create tender meat. It's also best with economical cuts that are boneless – keep saddle, rack and lamb chops for roasting.

Some breeds, like Cheviot, Dorset, Rambouillet, or Suffolk sheep, are best for succulent meat. Selective breeding over the centuries has created sheep dedicated to wool, milk, or meat, although some breeds are good for all three.

Should lamb be cooked slow or fast? ›

Slow cooking in liquid transforms tougher cuts of lamb into fork-tender meat. Neck, shoulder and belly, either diced or as whole joints, are the best cuts for slow cooking and need to be cooked for at least 2 hrs at 150C to soften the meat.

The leg and rack of lamb are perfect for herb-crusting and oven-roasting; since the shank and shoulder are a bit tougher, they fare well in stews or braises—the long cook time allows them to significantly break down and become fork-tender.

The leg and rack are the most tender cuts of meat on a lamb, and are at their best when roasted. Roasting is a "dry heat" cooking method, meaning that you do not add any liquid to the meat as you cook it.

Slow-cooking lamb

Slow cooking in liquid transforms tougher cuts of lamb into fork-tender meat. Neck, shoulder and belly, either diced or as whole joints, are the best cuts for slow cooking and need to be cooked for at least 2 hrs at 150C to soften the meat.

Is lamb breast tough or tender? Lamb breast starts as a very tough cut of meat, but with a long cook time at a low temperature, it can become quite tender and delicious.