Don't know your Brisket from your Fore Rib?
Butcher Lawrence Perry explains all about the
different cuts of meat available.

Roasting Meat at 180°C (350ºF) Gas Mark 4 approx

Calculating quantities of meat needed
Although this can vary depending upon age, taste and appetite, as a guide allow;

Shoulder / Middle Neck
The shoulder is usually sold boned and rolled.
It can also be cut into chops or steaks which are ideal for grilling or braising.
Also used for diced lamb, this is especially delicious if marinated before use.
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Best End of Neck
This can be in a joint with a row of 6 or 7 rib bones, this joint is sometimes known as a "rack of lamb".
Two best end necks joined together and curved, bones outwards, makes a "crown roast".
Facing each other fat side outwards it is known as a "guard of honour".
Both these dishes can be stuffed before cooking.
It is also sold as chops with one rib per portion for grilling or frying.
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Breast
Sold boned and rolled, it is a long thin joint streaked with fat and lean.
This joint should not need basting whilst cooking.
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Loin & Chump
The whole loin contains the chump chops and the loin chops.
It can be roasted in one piece.
The loin is divided into loin end and chump end and cut into chops for frying or grilling.
Chump chops are recognised by the small round bone in the centre, loin chops are recognised by a small T bone.
It can also be cut into butterfly lamb chops (Barnsley) which are two chops in one.
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Fillet End of Leg
The leg can be bought whole or it is split into two joints, fillet end and the shank end.
The round leg bone steaks are good for baking or braising.
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Shank End of Leg
The shank end of leg can be on or off the bone.
It is a roasting joint.
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