While leg of lamb and lamb chops are popular cuts, other cuts are equally delicious and economical. The leg of lamb is classic and available bone-in, boneless, rolled and tied or butterflied. The leg can be cut into smaller leg roasts, leg steaks, or remove the sirloin portion and roast or cut into thick steaks that are excellent for grilling. Leg meat is a lean choice for stew or kabob cubes. The loin, which is also called the saddle, can be boned and served as a boneless loin roast or cut into chops.
Loins are versatile, flavorful and tender and can be roasted, broiled or grilled.
Ribs The rib section is also popular, and lends itself to a variety of cuts and preparations. The rib can be served as rack of lamb, or sliced and served as individual rib chops. The lamb shoulder is a delicious cut and less expensive than rib or loin chops. Serve as a square cut roast, pre-sliced and tied, or boned, rolled and tied. Round bone and blade chops come from the shoulder.