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Lamb is often sorted into three kinds
of meat: forequarter, loin, and hindquarter. The forequarter
includes the neck, shoulder, front legs, and the ribs up to
the shoulder blade. The hindquarter includes the rear legs and
hip. The loin includes the ribs between the two.
Lamb chops are cut from the rib, loin,
and shoulder areas. The rib chops include a rib bone; the loin
chops include only a chine bone. Shoulder chops are usually
considered inferior to loin chops; both kinds of chop are
usually grilled. Breast of lamb (baby chops) can be cooked in
an oven.
Leg of lamb is a whole leg; saddle of
lamb is the two loins with the hip. Leg and saddle are usually
roasted, though the leg is sometimes boiled. Roasted leg and
saddle may be served anywhere from rare to well-done.
Forequarter meat of sheep, as of other
mammals, includes more connective tissue than some other cuts,
and if not from a young lamb is best cooked slowly using
either a moist method such as braising or stewing or by slow
roasting.
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