The Wholesale Butchers Guide: Lamb

On previous editions of the wholesale butchers guide we have covered wholesale beef and wholesale pork; however, this time it is the turn of the delicious wholesale lamb. 

When it comes to meat wholesale, lamb is often not touched upon as frequently as other popular types of meat. While lamb might not be discussed as much as other meats, it does not mean it is of less quality. 

So let’s take a closer look at the different types of lamb and which one might be best for you. 

Hind Shank and Fore shank 

Hind shank and fore shank (or just lamb shank as it is commonly called) is a cut of meat taken from the leg of the lamb. For shank is taken from the front of the leg and it might actually include part of the shoulder. Hind shank is taken from the back of the leg and is usually from the upper part of the leg. 

In general, lamb is a grassy and gamey meat. Lamb shank openly expresses that gaminess due to a much higher level of connective tissue and an overall lack of fat surrounding the meat. This local favourite is available from most supermarkets and offers that fantastic ‘fall off the bone’ style of meat. 

Sirloin 

Sharing it’s name with a very popular cut of steak; lamb Sirloin is one of the tenderest types of lamb readily available. This cut is taken from the upper torso just in front of the rear of the leg. 

Lamb Sirloin is often cut into chops or steak, the meat can be purchased as a boneless option making it all the more favourable for the customer.  

Breast 

Lamb breast is actually taken from the belly of the lamb. The breast of the lamb is a fantastic alternative for those who are not that well versed in the world of extensive lamb cuts but still want to sample the unique and fantastic lamb taste.

Breasts of lamb are usually quite fatty compared to other cuts of lamb. As such, the meat normally takes longer to cook and the meat is decidedly more chewy. Make no mistake however, this cut of lamb does not compromise on elements of flavour.

Ribs 

Most types of meat have some variation of the world famous ribs. As you might have already guessed, ribs are taken from the ribcage of the lamb. Like many other rib variations, lamb ribs are usually cooked with BBQ or southern fried style. The meat can be topped off with a succulent sauce which when you are digging in usually ensures you will require a napkin to hand. 

The Neck 

A common complaint you will hear regarding lamb neck is that there might not be an over abundance of meat available. However, once you start the process of eating or cooking the meat you will be surprised to find that this cut is very generous regarding meat availability. Lamb neck needs to be cooked very slowly and carefully.

Lamb Shoulder 

The shoulder of lamb might not sound the most appealing, however, it is often citied as one of the most flavourful cuts of lamb available. Because the shoulder of the lamb works hard, as such, it can take a while to become succulent and tender. But when it does, the shoulder is extremely tasty. When cooked expertly, the meat literally falls off of the bone of it’s own accord. The cut of lamb is particularly popular as a stewing or slow roasting meat.

Lamb Flank 

Taken from the lower abdomen or lower chest, lamb flank looks aesthetically like a juicy set of lamb ribs. However, they taste very different. Lamb flank is usually described as a much tougher cut of wholesale lamb. Especially compared to it’s fellow tender lamb cuts.

Breast

The cut of a breast usually available in many different types of meat. The lamb breast is unsurprisingly taken from the upper part of the under belly. Lamb breast is particularly popular with those who have little to no experience eating and cooking lamb but still want to experience an authentic lamb taste. Although the meat is fattier than other cuts of lamb, if the meat is slow cooked, much of the fat is dispersed.

Lamb Head

One of, if not the most, unusual cuts of lamb is a lambs head. You might have to take a trip to your local wholesale butchers. This is because lamb’s head are not usually readily available at many conventional retailers. Because lamb’s head is such a unique cut, the taste of the cut is also unique.

There being so many parts to the head, the textures of the meat fluctuates massively. For example, parts of the head will be rather tender with other parts being quite hard. To add to this, the tongue has been quoted as having a grainy consistency.

Lion Chop

Lamb lion chops are arguably the most popular cuts of lamb. The popular chops are taken from the ribs, running down directly down towards the spine of the hindquarters. Although this cut is potentially not the most meatiest, there is little doubt the meat is extremely tasty. If cooked correctly, the meat falls off the bone. We are getting excited just by the thought of it.

Interested In Wholesale Lamb?

Would you like to try some of our excellent lamb? If so, please do not hesitate to contact us. We are well known wholesale butchers from Staffordshire and we have an exceptional variety of meat to cater to your taste buds.  

If you liked what you this, be sure to check out our other edition of the wholesale butchers guide.