Lovely lamb

A lamb roast is about as Kiwi as you can get and our love affair with lamb is just getting bigger as we discover the best ways to use each cut. Whether you are throwing it on the BBQ, sliding it into the slow cooker or making a roast, we have something here for every lamb lover!

Barbeque, grill or panfry

If you are going to barbeque, grill, or panfry, these cuts are for you. Make sure that pan is hot, just turn the lamb once and try not to overcook it. It tastes best when it is slightly pink and juicy.

  • Lamb cutlets – These may be Frenched (trimmed of fat) or not. They are sometimes sold already crumbed as well.
  • Lamb chump chops – These contain a small oval bone in the centre, about the size of a 10 cent piece and they make a fantastic casserole.
  • Lamb loin chops – These look like tiny T-bone steaks and are packed full of flavour and protected by the bone and good layer of fat to keep them moist.
  • Lamb leg chops – A cross section of the leg including the bone.
  • Forequarter chops – These are sometimes known as lamb grillers and have quite a few bones in them. They are a great economy cut.

Slow cooking, braising or stewing

If you are braising, stewing or slow cooking, the cuts of meat you use are so much more forgiving. The lamb will fall away from the bones and any sinews just dissolve into added flavour in the dish. There is nothing like a pot of lamb slowly filling your home with delicious aromas. For this you can use shanks, forequarter and chump chops and diced lamb legs.


The New Zealand lamb roast is one of the easiest meals you can serve. You can pop it into the oven and just enjoy your time with family and friends and forget about until you are REALLY hungry.

  • Leg of lamb – May come with the bone in, deboned and rolled or shaped into an Easycarve that just keeps a portion of bone on the end to grip for easy carving.
  • Shoulder of lamb – Can be roasted with the bone in or de-boned and rolled.
  • Loin of lamb – Boned and rolled
  • Rack of lamb – Is usually presented as a crown of 6-8 cutlets together with the bones Frenched. You can add a delicious crust to the outside that will give it extra flavour and keep it moist.
  • Lamb rump – These are marketed as mini-lamb roasts and are great for a couple or single to have a roast dinner.
  • Lamb shanks – Can be treated just like a very small leg of lamb and cooks in less time.

Specialty cuts

  • Lamb back strap – Marinated and cooked on the barbeque and also sliced and used in salads.
  • Butterflied lamb – This is a really fast way to feed a hungry crowd. Butterflied lamb on the barbeque only takes around 10- 20 minutes, depending on the thickness.
  • Lamb kebabs – Delicious cubes of lamb that can be marinated in any flavours you like.
  • Lamb mince – Great for burgers, meatballs and kofta.

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