ButcherExpert

Lamb cuts chart

Find any cut on the lamb, see what it is called elsewhere and how to cook it.

Black lamb standing on grass with raw lamb cuts shown on its body, separated by dashed lines.

Tap a cut or a number to see its name.Click any cut to see its name and other names. Every cut is also listed below.

Cut lines are a guide: names and boundaries vary by country and by butcher. Dutch and Turkish names are common butcher usage; there is no official Turkish retail cut standard. How we name cuts

How a lamb is divided into cuts

A lamb is much smaller than a cow, so it is usually split into fewer, larger cuts: neck, shoulder, rack, loin, chump, leg, breast and shanks. The rack and loin along the back are the most tender and cook quickly. The shoulder, neck, breast and shanks have more fat and connective tissue and are at their best cooked slowly.

All 9 lamb cuts

  1. 1NeckNL: Lamsnek · TR: Gerdan

    Rich and well-marbled. Braise on the bone; the boned neck fillet can also be grilled. Best: braise, stew, slow cook.

  2. 2ShoulderNL: Lamsschouder · TR: Kol

    Fatty and full of flavour. Slow roast until it pulls apart. Best: slow roast, braise, pulled.

  3. 3Rack / Rib ChopsNL: Lamsrack (koteletten) · TR: Pirzola

    Tender rib meat on the bone. Roast or grill to pink; often sold frenched. Best: roast, grill.

  4. 4Loin / Loin ChopsNL: Lamszadel / lamsrug · TR: Kuzu kontrfile

    Tender, lean chops. Cook quickly over high heat and rest before serving. Best: grill, pan-fry, roast.

  5. 5Chump / RumpNL: — · TR: Sokum

    Meaty, flavourful cut between loin and leg. Roast whole or grill as chops. Best: roast, grill.

  6. 6LegNL: Lamsbout · TR: But

    Lean and versatile. Roast on the bone, or butterfly it for the grill. Best: roast, butterfly & grill, kebabs.

  7. 7Breast & FlankNL: Lamsborst · TR: Döş

    Fatty and cheap. Slow cook, or stuff and roll it before roasting. Best: slow roast, stuff & roll, braise.

  8. 8Fore ShankNL: Lamsschenkel (voor) · TR: Ön incik

    Bony and full of connective tissue. Braise until it falls off the bone. Best: braise.

  9. 9Hind ShankNL: Lamsschenkel (achter) · TR: Arka incik

    Meatier than the fore shank. Classic for slow-braised lamb shanks. Best: braise.

Also from the lamb

Raw tenderloin / fillet

Tenderloin / Fillet

Internal, beneath the loin. Dutch: lamshaas. Small and very tender. Sear quickly and serve pink.

Raw lamb riblets

Lamb Riblets

From the breast and ribs. Dutch: lamsribbetjes. Slow cook first, then glaze and finish on the grill.