Your guide to lamb cuts

Lamb is a family-favourite meat because it is so versatile. It can be used for roasts, outdoor barbecues or weeknight dinners. Spring is a great time to cook with Aussie lamb as supply is plentiful and quality is at its best. Discover what makes the cut when cooking with lamb, plus enjoy helpful tips and recipes to nail this delicious meat every time.

Get to know your cuts of lamb

From tender lamb leg that’s ideal for roasting, to lean lamb steaks perfect pan-fried or grilled, we have a range of lamb cuts suited to every meal.

Leg roast

Tender, full-flavoured and great value, it’s one of Australia’s favourite family roasts. Choose bone-in for maximum flavour, or boneless for easier carving.

Midloin chops

A versatile cut with the bone in, which helps to maintain the meat’s juiciness and flavour. Sear them in a pan for a quick weeknight dinner, grill them to perfection for a summer BBQ, or even bread and fry them for a gourmet twist.

Rump steak

A lean cut that is perfect for quick, healthy meals cooked on the grill, BBQ or in the pan.

Lamb cutlets

Perfect for easy entertaining however they’re cooked. These tender, flavorful cuts are incredibly versatile and guaranteed to impress, whether you're hosting a dinner party or enjoying a casual weeknight meal. Make these spiced lamb cutlets with garlicky yoghurt for your next meal.

Forequarter chops

An economical cut that absorbs flavour and is well suited to grilling, pan-frying and barbecuing.

Rack of lamb

A premium cut commonly oven-roasted for special occasions. Experiment with different recipes like this rack of lamb with a herb crust.

Diced lamb

Diced lamb is a budget-friendly option that's perfect for Spring or Summer. This versatile cut is bursting with flavor and cooks up quickly, making it ideal for threading onto skewers and tossing on the BBQ.

Lamb mince

Versatile and flavoursome lamb mince is the star of sharing meals from a variety of cuisines. You can use it in meatballs or try lamb kofta with a couscous and quinoa salad.

Lamb recipes

Delicious lamb recipes

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Lamb cooking tips

Remove lamb from the fridge before cooking to bring it to room temperature.

You can use a meat thermometer to check your lamb’s degree of doneness, or if you don’t have one you can use tongs to check how firm it is. As a rough guide:
- Very soft = rare – bright red, raw centre
- Soft = medium rare – pink inside with a red centre
- Springy = medium – pink throughout
- Firmer = well-done range – mostly brown inside

Leaner cuts of lamb should be cooked quickly on a high heat to keep them juicy.

Minced lamb can be used instead of beef in sausage rolls, burger patties and shepherd’s pie.

Flavourful friends of lamb include, thyme, mint, garlic, lemon, cumin, sumac and yoghurt.

How to store your lamb

Store lamb on the bottom shelf at the back of your fridge – the coldest part.

Cuts of lamb can be stored in your freezer for up to four months. Portion before freezing for convenient cooking later on.

Cooked lamb can be frozen for up to one month.