Some cuts may not be commonly available and can be purchased from a butcher. Meat from the shoulder, which is flavorful and moderately fatty, yields chops, cubes of stewing and kebab meat, and ground lamb, as well as rolled boneless roasts. The rib section, with its rich, tender meat, yields lamb chops for saut ing, broiling, or grilling, as well as the whole rib roast known as rack of lamb. The whole rib roast known as rack of lamb consists of very tender, uncut lamb chops.
Most racks have seven ribs.
Larger or smaller racks can be ordered from a butcher. Very tender loin meat is the source of tenderloin and loin chops for broiling, grilling, or saut ing, as well as whole roasts. The saddle contains the sirloin, which is roasted whole or cut into chops or steaks for grilling, broiling, or saut ing. Firm, flavorful leg meat is roasted whole or boned, or cut into boneless cubes for kebabs or stew. The small, lean foreshank is usually braised as an individual-serving cut.