Pick a cut
Tap a part of the lamb to see what it's like, how to cook it and what to ask for.
Neck
Bony and rich. The bone and fat give the deepest flavour of any cut.
Cook it asScotch broth, Shorwa, Slow stews, Nihari-style curries
HowLow and slow. Simmer for 1½ to 2 hours until the meat falls off the bone.
Ask forNeck cut into rounds for broth or stew.
Shoulder
Marbled with fat, stays juicy and forgives a bit of overcooking. Our most useful cut.
Cook it asKarahi, Biryani, Kabuli pulao, Slow roast
HowCurry pieces take 45 to 60 minutes. A whole shoulder roasts slowly in about 4 hours.
Ask forShoulder, karahi cut: bone-in pieces about 4cm across.
Chops
Tender, with a strip of fat that crisps up. Cut from the rack and loin.
Cook it asMasala chops, BBQ chops, Chopan kebab, Pan-fried chops
HowHot and fast. 3 to 4 minutes a side on a grill or pan, then rest for 3 minutes.
Ask forChops cut thick (2 to 3cm) for the grill, or thinner for frying.
RecipesMasala lamb chops
Ribs
Fatty and sweet. The fat melts as it cooks and the edges go crisp.
Cook it asBBQ ribs, Slow-roast ribs, Rib curry
HowSimmer or braise for 1 to 1½ hours until tender, then roast or grill hot to crisp.
Ask forRibs cut into singles for the BBQ, or strips for the oven.
Leg
Leaner and firm. Gives big, clean pieces with little waste.
Cook it asRoast leg, Boneless curry, Biryani, Tikka and kebabs
HowRoast it whole, or have it cubed. Boneless cubes cook in a curry in about an hour.
Ask forLeg boneless and cubed, or on the bone for a roast.
RecipesRoast leg of lamb, Lamb biryani
Shank
Full of connective tissue that melts into a rich, glossy sauce.
Cook it asBraised shanks, Nihari, Kabuli pulao, Shorwa
How2½ to 3 hours in a low oven or a covered pot, until the meat slips off the bone.
Ask forWhole shanks, or cut through the bone for curry.
RecipesSlow-cooked lamb shanks, Kabuli pulao
Mince
Minced fresh at the counter from shoulder and trimmings.
Cook it asSeekh kebab, Keema matar, Chapli kebab, Mantu
HowKebabs and burgers must be cooked right through, with no pink left in the middle.
Ask forMince with some fat in it for kebabs. Leaner for keema.
RecipesSeekh kebab, Keema matar, Chapli kebab
Liver and kidney
Liver, kidney and heart. Cheap, quick to cook and full of iron.
Cook it asKaleji (fried liver), Kidney masala, Mixed fry
HowFry liver over a high heat until just cooked through. Any longer and it turns tough.
Ask forLiver sliced thin for frying.
What we cut
| Cut | What it's like | Cook it as | Ask for | Recipes |
|---|---|---|---|---|
| Neck | Bony and rich. The bone and fat give the deepest flavour of any cut. | Scotch broth, Shorwa, Slow stews, Nihari-style curries | Neck cut into rounds for broth or stew. | Scotch broth with lamb neck, Afghan shorwa |
| Shoulder | Marbled with fat, stays juicy and forgives a bit of overcooking. Our most useful cut. | Karahi, Biryani, Kabuli pulao, Slow roast | Shoulder, karahi cut: bone-in pieces about 4cm across. | Lamb karahi, Lamb biryani |
| Chops | Tender, with a strip of fat that crisps up. Cut from the rack and loin. | Masala chops, BBQ chops, Chopan kebab, Pan-fried chops | Chops cut thick (2 to 3cm) for the grill, or thinner for frying. | Masala lamb chops |
| Ribs | Fatty and sweet. The fat melts as it cooks and the edges go crisp. | BBQ ribs, Slow-roast ribs, Rib curry | Ribs cut into singles for the BBQ, or strips for the oven. | |
| Leg | Leaner and firm. Gives big, clean pieces with little waste. | Roast leg, Boneless curry, Biryani, Tikka and kebabs | Leg boneless and cubed, or on the bone for a roast. | Roast leg of lamb, Lamb biryani |
| Shank | Full of connective tissue that melts into a rich, glossy sauce. | Braised shanks, Nihari, Kabuli pulao, Shorwa | Whole shanks, or cut through the bone for curry. | Slow-cooked lamb shanks, Kabuli pulao |
| Mince | Minced fresh at the counter from shoulder and trimmings. | Seekh kebab, Keema matar, Chapli kebab, Mantu | Mince with some fat in it for kebabs. Leaner for keema. | Seekh kebab, Keema matar |
| Liver and kidney | Liver, kidney and heart. Cheap, quick to cook and full of iron. | Kaleji (fried liver), Kidney masala, Mixed fry | Liver sliced thin for frying. |
How we sell lamb
We buy whole lambs and cut them at the counter, so you can have any cut, any size. We choose lambs of around 18kg, which we find have the best flavour. Tell us what you're cooking and we'll cut it to suit.
Whole and half lambs
For weddings, Eid or a big family meal, a whole or half lamb is usually the best value. They're sold by carcass weight, with the bone and fat included, and cut to your list. Our crowd calculator works out how much you need.
Recipes with lamb
Questions
What's the best cut of lamb for karahi?
Shoulder, cut into bone-in karahi pieces about 4cm across. It has enough fat to stay juicy. Leg works too but is leaner.
Which lamb cut is best for biryani?
Bone-in shoulder or leg in biryani pieces. The bone adds flavour to the masala the rice sits on.
Can I buy half a lamb?
Yes. Half lambs are usually around 9kg, sold by carcass weight with the bone and fat included, and we cut them however you like.
Do you sell boneless lamb?
Yes. We can bone and cube shoulder or leg for curry, tikka or kebabs.
How long does lamb curry take?
Bone-in shoulder pieces take 45 to 60 minutes to turn tender. Shanks and neck need 1½ to 3 hours.