Get easy-to-follow, delicious recipes delivered right to your inbox. However, because each subprimal muscle is left intact, it's not an even thickness. Cross cut blade has a distinctive line of gristle through the meat that softens to gelatin with slow, moist cooking. A thin layer of fat is generally left on top of the leg to keep it moist and juicy during cooking. Slow cooking lamb shoulder allows the connective tissue of this tough cut to break down over time, rendering it moist, tender and full of flavour. Cover the lamb with aluminum foil and let it sit for 10 minutes. If you'd like to cook vegetables alongside the lamb, add them 1 hour after the beginning of the cooking time. Tender and flavoursome, the leg is traditionally roasted whole or deboned and butterflied; however, its three distinct muscles – knuckle, silverside and topside, can be sub-primaled to create a range of smaller roasts, steaks and chops. Minute Roast $ 12.99 /lb; Select options. Cross cut blade has a distinctive line of gristle through the meat that softens to gelatin with slow, moist cooking. Shoulder. Boneless lamb shoulder is usually rolled and tied. There are two fore shanks, which contain the portion of the front leg bone above the knee and part of the shoulder, and two hind shanks, which contain the portions of bone above the hocks. If you're cooking a bone-in shoulder, cut around the large shoulder blade to free it from the meat before you cook it. Lamb shank is a cut of meat from the legs of the lamb. Learn more about lamb and choose the right cut every time. Reaching its full potential when roasted, the rack is usually further prepared by the removal of the cap and frenching the bones. The shoulder, which is used in this recipe, has more fat than the leg, and therefore requires slower cooking. Lamb shanks are almost always slow cooked in liquid to deliver flavour from the bone and pull-apart tenderness. A succulent cut, medium-tender with a medium grain. It's made up of many cuts including the neck, shank and shoulder rack. The neck fillet roast is boneless and sits between the neck and the square cut shoulder. For the best result sear in a hot pan or grill first, then transfer to the oven and finish cooking. They eat it by the rack, in a stew, and as biryani (an Indian meat and rice dish). Shoulder cuts are usually cooked using moist heat, although meat from young animals can be successfully roasted at low temperatures. Lamb shoulder neck slices are cross-cuts of the neck portion containing small round bone. Each tenderloin is usually a good portion for one person. And watch videos demonstrating recipe prep and cooking techniques. With its quicker cooking time, this lean cut is best roasted to no more than medium. Roasting with the bone in adds flavour and delivers tender meat. Neck chops are prepared from a bone-in lamb neck. Although shank takes longer to prepare, its unique flavour and texture is definitely worth it. The external layer of fat around this cut imparts flavour and helps prevent the roast drying out. Select options. The cut. Tenderloins can be roasted whole or sliced into medallions for a variety of dishes. For details see our. Shoulder. Sprinkle with 1 teaspoon salt and toss to combine. When cut from the Leg, Leg Steaks contain a portion of the cross-sectional Leg bone that can be removed, if desired. Lean meat is interspersed with connective tissue. Because it comes from an area that does very little work, tederloin has virtually no fat or connective tissue and is one of the most tender cuts of lamb. Cut the onions in half and then place all of the vegetables in a roasting pan in one even layer. Lamb shanks are covered by a thin layer of fat and connective tissue called fell. Perfect for the barbecue, a butterflied leg cooks quicker than a full lamb leg. 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