Whether you’re planning a Sunday roast or a quick mid-week grill, choosing the right lamb cut makes all the difference. Here’s a customer-friendly guide from Halswell Butchery to help you pick, cook, and enjoy New Zealand lamb at its best—delivered Canterbury-wide or ready to collect in store.

Introduction to Cuts of Lamb

Discover the different cuts of lamb, from tenderloin chops to flavour-packedleg, and learn how each behaves in the pan, on the grill, or in a slow cooker. You’ll also meet classics likelamb shanks andshoulder chops, each with its own texture, fat content, and best-fit cooking method.

Quality starts on the farm. High-welfare, well-raised animals produce meat with better texture and a cleaner, richer flavour. At Halswell Butchery, we prioritise trusted New Zealand suppliers and carefully handle them all the way to your kitchen.

Cooking methods matter just as much as the cut of meat. Slow cooking, braising, roasting, grilling, and pan-frying each bring out different qualities—choose the technique that suits the cut (and your timeline). Along the way, we’ll unpick common terms likelean meat,marbling, andrich flavour so you can shop with confidence.

Explore The 8 Most Popular Lamb Cuts

1) Leg of lamb
The Kiwi classic. Leaner, flavourful, and perfect for roasting on the bone as a centrepiece, or slow-roasting until pull-apart tender. Boneless legs carve easily;butterflied legs are ideal for the barbecue.Butcher’s note: We can butterfly, tie, and vac-pack to order.

2) Lamb rack
Premium and show-stopping. Roast hot and fast to medium-rare, then rest well before slicing into cutlets. Great with a herb-mustard crust.We can French the bones for a clean presentation.

3) Lamb rib chops
Cut from the rack (also known as cutlets). Super tender, quick-cooking, and perfect for pan-searing or grilling. Ideal for weeknights or canapés.

4) Lamb neck
Sold as neck fillet or sliced on the bone. Rich in collagen, this ingredient lends incredible flavour whenbraised low and slow—think stews, ragù, or Middle Eastern spice mixes. Great value.

5) Lamb loin chop
The “T-bone” of lamb—very tender with a fine texture. Best cooked hot and fast in a pan or on the grill; rest before serving.

6) Lamb shoulder
Big flavour, bestslow-roasted or braised until spoon-tender for shredding. Bone-in for deeper flavour; boneless rolls carve neatly.We’ll tie and net to your size.

7) Lamb shoulder chops
All the shoulder characters in convenient steaks. Marinate, then grill to medium or braise gently for melt-in-the-mouth results. Budget-friendly and versatile.

8) Lamb shank
Built for braising. Long, gentle cooking turns connective tissue silky and enriches sauces—perfect with red wine, stock, tomatoes, rosemary, and garlic.

Not sure which cut suits your recipe? The Halswell Butchery team can recommend the right weight, trim to spec, and portion for your guest count.

Lamb Leg Options

Boneless leg of lamb
Versatile and easy to carve. Roast whole or slow cook for tender slices. Boning shortens cook time and delivers even results.

Butterflied leg of lamb
The leg opened out flat forbarbecuing or pan-searing. Marinates beautifully and cooks evenly, making it perfect for weeknights or entertaining.

Lamb leg steaks
Cut from the leg for speed. Best seared in a hot pan or on the grill—think quick rub, quick cook, quick rest.

Smaller roasts
Half-legs or mini roasts are ideal for smaller households or mid-week roasts that don't require a long wait.

Vacuum-packed leg
Convenient and tidy with improved fridge life (check pack dates). Great for planning; keeps flavour locked in until you’re ready.

Slow Cooked Lamb

Shanks shine with time. Brown first for extra flavour, thenbraise low and slow until the meat yields—think red wine, stock, tomatoes, rosemary, and garlic.

Shoulder & leg love acovered braise too—try Moroccan spices, tomatoes, and preserved lemon; or go classic with thyme and stock.

Lamb stew is hearty and flexible. Use diced shoulder or leg; add root vegetables and herbs; simmer gently until everything is tender enough to be spooned.

Slow roasting (covered to start, uncovered to finish) works wonders on the shoulder or leg when you want that shreddable, juicy result.

Low heat is your friend here—keep it gentle to melt connective tissue without drying the meat.

Buying and Storing

• Buy from a reputable butcher (Yes, we are proud to be the local choice!) for consistency, traceability, and proper trimming.

• Refrigerate below 4 °C as soon as you’re home.

• Use within 2–3 days for fresh cuts, orfreeze for up to ~6 months (in an airtight container) for optimal quality.

• Trim excess surface fat before high-heat cooking to minimise flare-ups and smoke on the barbecue.

• Thaw safely in the fridge (allow 24 hours for larger roasts). Pat dry before seasoning.

Pan-Frying and Grilling

• Get the pan or grill hot before adding the meat. Sear chops and steaks to develop a flavourful crust.

• Medium-high heat suits leg steaks and shoulder chops; finish on a gentler zone if needed.

• Use a thermometer for precision:

• Rare: ~50–55 °C

• Medium: ~60–65 °C

• Well-done: 70 °C+
  (Minced/formed lamb should be cooked through.)

• Rest 5–10 minutes so the juices redistribute—especially important for the rack and leg.

• Serve smart sides: roasted vegetables, herb-flecked couscous, quinoa, or a crunchy salad with a lemony dressing, all of which pair well with lamb.

Instant Pot / Pressure Cooking

• Brown first in a pan (or on sauté mode) for deeper flavour, then add liquid.

• Shanks & shoulder: high pressure for30–40 minutes (bone-in shanks may require a slightly longer cooking time), then natural release.

• Spice it up: rosemary, thyme, cumin, coriander, smoked paprika, garlic, lemon zest, or harissa paste all pair brilliantly.

• Rest briefly after cooking and skim the excess fat from the sauce to achieve a glossy finish.

Lamb Recipes & Inspiration

• Quick wins: herb-crustedloin chops with pan juices;leg steaks with garlic, lemon, and oregano.

• Comfort food: red-wineshank braise, chunkylamb stew, or Greek-styleslow-roasted lamb shoulder.

• BBQ heroes:butterflied leg with rosemary & anchovy rub;rack of lamb with mustard and herb crust.

• Weeknight twists: spicedlamb burgers, lamb koftas with yoghurt sauce, or fragrantlamb curry.

• Special occasion: classicroast leg with rosemary, garlic, and mint sauce.

(Need a hand choosing? Our team can suggest the right cut and quantity for your table.)

Nutrition & Health Benefits

Lamb is naturallyrich in protein and a valuable source ofiron,vitamin B12, andzinc—nutrients that support energy, immunity, and overall well-being.

Preferleaner cuts (such as leg, loin, and some shoulder trims) if you’re watching your fat intake, and balance your plate with vegetables, whole grains, and fresh herbs.

Grilling, roasting on a rack, or pressure cooking can help manage added fats while keeping flavour front and centre.

Conclusion & Final Tips

• Match the cut to the method: quick-cook for chops/steaks; slow-cook for shanks/shoulder; roast for leg/rack.

• Season simply (salt early, herbs and citrus to lift) or go bold with spice rubs—lamb is wonderfully forgiving.

• Cook to temperature, not guesswork, andrest before carving.

• Experiment with regional flavours (Mediterranean, Middle Eastern, Indian) to find your family favourite.

Shop Lamb with Halswell Butchery

Ready to cook? Browse ourlamb cuts online and choose delivery across Canterbury, or pop into our Halswell shop for friendly advice and custom trimming.

• Popular right now: Loin chops, butterflied leg, lamb shanks, rack of lamb

• Need cooking guidance? Ask our butchers—happy to share timings, rubs, and pairing tips.

• Ordering for a crowd? We can portion, score, tie, and vacuum-pack to suit your recipe.

From our butchers’ block to your table—done right, every time.