Lamb Roasts

Bone-In Leg of Lamb
Because of its impressive presentation, the bone-in-leg is perfect for any holiday celebration or special occasion. The bone adds both flavor and richness to the meat.

Boneless Leg of Lamb
The BRT or boneless leg is the most versatile cuts of lamb from roasting whole to trimming into kabob meat or individual chops or smaller roasts, to butterflying and grilling. Leg is the leanest lamb cut. A whole boneless leg of American Lamb typically weighs 7-8 pounds so there will be plenty of leftovers.

Lamb Shanks
Lamb shanks come in both foreshanks and hindshanks. Lamb shanks practically melt off the bone when they are slow cooked, and are a popular menu item across the country. Lean on fat but big on flavor, the meaty shank is perfect for braising in a slow, simmering broth.

Lamb Shoulder Roast
Lamb shoulder comes from the upper front shoulder of the lamb. The shoulder of any animal bears a lot of weight and will be a tough cut that needs to be cooked low and slow in order to break down the connective tissue and make it tender. It is different from the "leg of lamb," which comes from the rear leg, and is leaner and more tender. The shoulder has a higher fat content, is richer in flavor and is less expensive than the lamb leg. Because of the higher fat content, it is also more forgiving and stays juicier.

Rack of Lamb
An impressive presentation that is surprisingly easy to prepare at home, the rack offers versatility for entertaining. The rack of lamb is an icon of fine dining menus across the country. Serving a rack of lamb makes it easy to have an effortless, restaurant quality meal at home. There are 8 chops per rack and an American Rack weighs about 2 pounds.

• Frenched Rack: a few inches of meat is removed from the end of the bones
• Crown Roast: two frenched racks tied together to resemble a crown.