Tag: Roasting lamb

Compared to other cuts, like the leg or loin, the shoulder of lamb is a fattier cut, rich in intramuscular fat and a surface fat cap. This high fat content makes it ideal for slow cooking methods, resulting in moist and flavorful meat.

According to the American Lamb Board, a 3-ounce serving of cooked American lamb is considered lean, with a leg of lamb being one of its leaner cuts. This debunks the common misconception that this popular cut is excessively fatty, revealing a more nuanced truth about its nutritional profile.

According to the American Lamb Board, lamb leg, loin, and shoulder are considered lean cuts. However, when pinpointing the single leanest option, the loin is often cited by butchers and chefs for its minimal fat content and exceptional tenderness. This article delves into the various lamb cuts to help you understand what is the leanest lamb joint and how to get the best out of it.