The least expensive cuts of meat can often be the tastiest.
Although it can be expensive, lamb is a traditional Aussie favourite. Still, there are really good, cheaper cuts of lamb that, when properly prepared, often taste better than the more pricey cuts.
As with other cheap cuts of meat, inexpensive lamb portions require slow cooking to really get the most flavour and to make them the most tender. Slow cooking also imparts a unique flavour typical of lamb.
Without further ado, here are the best cheap cuts of lamb.
Taken from the bottom half of the lamb, a shoulder roast is a cheaper alternative to a leg roast. Simply add herbs and whole cloves of garlic and roast slowly over potatoes. You can also ask a butcher for blade chops, which are nicely marbled, quite tender and, at half the price of lamb chops, a nice cheap alternative.
Try: Kate's Roast Lamb
Scrag and middle neck
These cuts are taken from just below the head, whereas lamb neck comes from the middle of the animal. Scrag and middle neck is best diced and stewed in liquid, then served with roast vegetables. You can also ask for middle neck chops or fillets – the best cuts have a nice layer of fat running through the middle.
Try: Savoury Neck Chops
Perfect for braising, lamb neck has plenty of nicely marbled meat surrounding bone and connective tissue that, when stewed, imparts a lovely flavour and is nice and tender. Great for ragus, stews and casseroles.
Try: Lamb Rogan Josh
Taken from the back of the animal, chump chops or steaks are great for grilling, roasting or pan-frying, with or without the bone.
Lamb breast must be cooked very slowly to render the fat and so the meat can be pulled away from the rib and breast bones. You can also buy boned and rolled breast, but that will come at an extra cost.
Sirloin is the muscle that connects the loin to the hind leg and is perfect for those who don’t want to lash out on a whole leg, or who are only feeding a small group. Can be grilled as steaks or popped in the oven and roasted.
Try: Roast Lamb
Do you have a favourite way to prepare lamb? Why not share it with our members?