Not Sure Which Cut of Lamb to Buy? Every Cut Explained

Easter is the biggest moment of the year for lamb — but standing in front of a butcher’s counter (or shopping online) and trying to decide between a leg of lamb, a shoulder of lamb, a rack of lamb, or diced lamb can be genuinely confusing. They all taste incredible. They’re all very different to cook. And the right choice depends entirely on how many you’re feeding, how much time you have, and how you’re cooking it. 

This guide covers every lamb cut we sell at Eric Lyons — explained by our butcher, straight from the block. For each cut you’ll find out where it comes from on the animal, the best cooking method, how many it feeds, and how much effort it takes. By the end, you’ll know exactly which cut is right for your table.

 

Quick Guide: Which Lamb Cut is Right for You?

Use this table to find the right cut at a glance, then scroll down for the full details on each one.

Every Cut of Lamb: Fully Explained

Leg of lamb

The leg of lamb is the most popular Easter joint in Britain, and for good reason. It’s the premium cut of the animal, coming from the rear, and it gives you a generous, lean joint that roasts beautifully and carves cleanly at the table.
It can be cooked slightly pink making it the go-to for a dinner party or a proper Easter Sunday roast. Rub with oil, push in some rosemary sprigs, and roast in the oven. A 3kg leg with the shank removed feeds 8- 9 people comfortably. Learn more about preparation method, pairings and recipes in our detailed blog HERE.

• Best for: Easter roast, Sunday lunch, dinner parties
• Cook method: Oven roast for 1.5 to 2 hours
• Serves: 8–9 people from a 3kg leg
• Effort: Medium

Butcher’s tip: Ask your butcher to remove the shank (kleftico) before roasting. It makes a neater joint and you can slow cook the shank separately. Season with salt before cooking, but add pepper afterwards as it burns in the oven.

 

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Shoulder of Lamb

The shoulder of lamb is the cut we’d recommend if you want incredible depth of flavour without paying the leg of lamb price. It comes from the front of the animal which is a well-worked muscle. This means it needs longer, slower cooking. But the result is something truly special.
Low and slow in the oven for 3 to 4 hours on a bed of vegetables and it falls apart effortlessly. It’s also brilliant butterflied on the barbecue: take the blade bone out, open it flat, cook over coals with rosemary oil and salt, and pull it apart. For the ultimate pull-apart slow roast, check out our full guide to cooking Lamb Shoulder HERE!

• Best for: Family Easter dinner, slow cook Sunday, summer BBQ, pulled lamb
• Cook method: Slow roast 3–4 hours, or butterflied on the BBQ
• Serves: ~6 people from a 2kg shoulder
• Effort: Low- prep it and leave it

Butcher’s tip: The shoulder is a worked muscle and needs to be well cooked to be at its best. If you’re nervous about carving, ask us to bone it out. For summer: butterfly it, smoke it, and serve it pulled in tacos. Unbelievable.

 

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Rack of Lamb

The rack of lamb is the showpiece cut- the one that makes people stop and stare when you bring it to the table. It comes from the loin section, is French trimmed so the bones are clean and exposed, and is cooked as a whole piece before carving between the bones at the table.
A herb crust on the outside, 20 to 25 minutes in the oven, and you have something genuinely impressive. For a cozy Easter dinner, an 800g rack comfortably feeds 3 to 4 guests, ensuring everyone gets a generous portion of premium rib. Ready to cook a stunning table centrepiece? Ready to cook a stunning table centrepiece? Read our step-by-step guide to the perfect Rack of Lamb HERE!

 

• Best for: Smaller Easter gatherings, dinner parties, impressive centrepieces
• Cook method: Oven roast for 20 to 25 minutes
• Serves: 3-4 people
• Effort: Medium

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Barnsley Chops

A Barnsley chop is two loin chops cut together as one. It is a generous double chop named after the town of Barnsley where it was traditionally served. Pan-fry it, grill it, or throw it on the barbecue. It’s one of our all-time favourites when served with mashed potato, seasonal vegetables, and a minted sauce or gravy. Learn recipe, pairing, tips and more HERE.

 

• Best for: Quick Easter dinner, BBQ, a proper treat
• Cook method: Pan-fry or grill for 8 to 12 minutes
• Serves: 1 chop per person
• Effort: Low

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Lamb Loin Chops

The lamb loin chop is the single version of the Barnsley- cut individually from the loin. Quick to cook, full of flavour, and incredibly versatile. Pan-fry in butter, grill, or straight on the BBQ. You can also buy them marinated on our website. Great for a smaller group or when you want something fast and delicious without the fuss of a whole joint. Learn recipe, pairing, tips and more HERE.

 

• Best for: Quick dinners, BBQ, weeknight lamb
• Cook method: Pan-fry, grill or BBQ — 6 to 10 minutes
• Serves: 1–2 chops per person
• Effort: Low

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Lamb steaks

Lamb steaks, also known as chump chops, come from the rump end of the lamb. They are one of the most underrated quick-cook cuts we sell. These steaks are notably thicker than a loin chop and stay beautifully tender when handled correctly.
They perform just as well in a pan as they do on the barbecue. The secret is to avoid overcooking them. A couple of minutes each side in a hot pan with garlic and rosemary butter is all they need to reach a perfect medium-rare. Need a tender midweek steak dinner in under 15 minutes? Find our Lamb Steaks pan-frying and BBQ guide HERE!

 

• Best for: Quick weeknight dinners, spring and summer BBQ
• Cook method: Pan-fry or BBQ: 6 to 8 minutes
• Serves: 1 per person
• Effort: Low

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Lamb Shank

The lamb shank also known as kleftico, comes from the bottom of the leg and is one of the most flavourful cuts on the entire animal. It has collagen running through it which breaks down during slow cooking and turns the sauce rich, glossy, and deeply savoury. Think of it as the lamb equivalent of beef shin, and if you love slow-cooked shin, you will love lamb shank.
Always cook it on the bone. That’s where the flavour is. A single shank feeds two people generously and is outstanding value. Braise in red wine in the oven or let the slow cooker do the work over 3 to 4 hours. For melt-in-the-mouth, fall-off-the-bone comfort food, discover our Lamb Shank cooking guide HERE!

• Best for: Slow cooker dinners, braised dishes, midweek comfort food
• Cook method: Slow cooker or braised in the oven- 3 to 4 hours
• Serves: 2 per shank
• Effort: Low- set and forget

Butcher’s tip: When buying a leg of lamb in store, ask us to remove the shank first. You get a neater leg joint for roasting, and a shank to slow cook separately. Two meals in one.

 

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Diced Lamb

Diced lamb is cut from the leg. It is ideal for slow cooking and can add rich, tender flavour to a range of recipes. It is perfect for casseroles, tagines, and stews. It’s one of the most versatile cuts in our range; equally at home in a classic British lamb casserole, a Moroccan lamb tagine with apricots, or a slow-cooked Irish stew. Low and slow for 2 to 3 hours and it becomes meltingly tender. From Moroccan tagines to classic casseroles, get all our best Diced Lamb recipes and slow-cooking secrets HERE!

• Best for: Casseroles, tagines, stews, batch cooking
• Cook method: Slow cook on hob or in oven — 2 to 3 hours
• Serves: 1-2 per 500g
• Effort: Low

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Minced Lamb

Minced lamb is the base for some of the most-searched recipes in the UK: shepherd’s pie, lamb koftas, lamb burgers, and lamb bolognese. Rich in flavour and quick to cook, it’s an easy weeknight win that works across dozens of recipes. Perfect your Shepherd’s Pie or BBQ koftas with our ultimate guide to cooking Minced Lamb HERE!

 

• Best for: Shepherd’s pie, koftas, lamb burgers, bolognese, batch cooking
• Cook method: Hob- 30 to 45 minutes
• Serves: 2-4 per 500g
• Effort: Low

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Where our lamb comes from

All our lamb is sourced from Roger Swift’s farm in Shropshire, just 50 miles from our shop. Top-grade, 100 % British lamb, and it shows in every cut. When you buy from Eric Lyons, you know exactly where your meat is coming from.

 

Looking beyond lamb? Shop more here:

Also Available: Ask in Store 

The following cuts aren’t listed on the website but we have them available through our shop. Come in and we’ll sort you out.

Neck of lamb is one of those cuts that used to be given away for almost nothing and is now getting the recognition it deserves. Gelatinous, deeply flavoured, and perfect for a slow-cooked stew. Think of it as the lamb equivalent of oxtail; exceptional value when cooked low and slow.

Breast of lamb is a seriously underrated cut. It is rich, fatty, and brilliant when cooked low and slow. However, where it really shines is on the barbecue as lamb breast ribs. If you’ve never had them over coals, you’re missing out.

Lamb kidneys are a traditional butcher’s favourite. They are quick to cook, packed with iron, and genuinely delicious when done right. Pan-fry in butter with a little mustard and they’re ready in under 10 minutes.

 

Frequently Asked Questions