Guide through all parts of LAMB

If you like lamb, and you have a dilemma which part is the softest or which part takes longer to cook, we have made a guide through lamb that will help you solve that dilemma.

The main division of lamb is on the front and back hemispheres. These halves are divided into larger sections called primary steaks. These steaks are further chopped into individual smaller steaks adjusted for sale in markets and butchers.

In the front hemisphere include the shoulder, chest, and neck.
Lamb’s knees belong to both the front and back hemispheres.
In the back half include: loin, kidney, back of chest and thigh.

Lamb shoulder

For lamb, the rule is that it is quite soft which means that most pieces of lamb can be prepared without oil. A great example is the lamb shoulder.

Lamb shoulder is usually prepared by it bakes in the oven, although it can also be filled. Sometimes the shoulder is prepared by first cutting the bacon, although they are not at the level of those obtained from the loins. Lamb shoulder is also possible cook for money.

Lamb breast

Lamb breast when moving, the animals are constantly strained and contain themselves a lot of cartilage and other connective tissue. This makes them one of the rare parts of a lamb must cook quietly and slowly. Lamb breasts can be used well in the form of minced meat.

Pieces of lamb - © Agromedia

Lamb neck

One more the harder part of the lamb with a lot of snoring is a lamb’s neck. He is best as an ingredient in lamb stew. If you are in the mood for a culinary adventure, try adding a can of beer, as a traditional ingredient of Irish goulash, and maybe a few knees in a slow-cooking pot. Vegetables and peas are placed in the last half hour of cooking.

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Lamb’s knees

The knees form the lower part of the animal’s legs. On each side, there are front and rear knees. They are extremely hard and full of connective tissue because they are constantly strained while the animal is moving. Knees are the basis for boiled lamb, a dish favorite with chefs due to its juicy structure and aroma. Knees can be baked in the oven with red wine, vegetables and herbs.

Lamb loin

This part of the body is the source the most tender and at the same time the most appreciated pieces of lamb. We get the best steaks and bacon for roasting from lamb loin. The whole loin can also be cooked with rosemary, garlic and fresh lemon juice, which are most often used as a combination with lamb to alleviate the greasy taste of the meat.


The kidney is sometimes considered as a steak of a piece of lamb leg, but it can certainly be prepared separately. In that case, it is cut into bacon or steaks and can be baked in the oven or grilled.

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The back of the chest

This part of the lamb can be very hard, unless fried with plenty of liquid. The back of the breast can be used for grinding.


Booth, big and relative an expensive piece of lamb it can also be divided into cutlets, although it is usually prepared whole, in one piece and proudly served at family gatherings and on special occasions.

Baked leg seasoned with pieces of garlic, sprinkled with oregano and fresh lemon juice or red wine and surrounded by sliced ​​potatoes in a pan, is a common way of preparation in Mediterranean countries. In Greece, the leg is baked with tomato, garlic and wine. It is a very popular meal with barley or some similar paste.

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In France, a classic lamb leg recipe with beans from coastal Brittany contains a leg with slices of garlic sprinkled with thyme and baked, and then served with previously prepared green beans in wine.

Source: Agromedia by

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