AWM are the sole distributors of the finest Sovereign Lamb sourced from the Australian Lamb Company in Bendigo Victoria; a region famous for producing premium quality, juicy and tender lamb.
Butterflied leg of lamb is a popular cut. It is versatile and obtains a robust meaty flavor. In the colder months it is a superb roast, and when it warms up, it is the perfect meat component at any summer barbecue. The main reason for opening, flattening and de-boning the leg is to cook faster. Because of its uneven thickness, it is a crowd-pleasing cut, with the thinner components being more textural and the thicker parts being tender and succulent, suiting all individual preferences.
Easy carve leg is prepared from the leg by the removal of the bone via seam boning, removing surrounding fat and frenching the shank. The topside and round are sometimes removed along their natural seams and the leg is evenly rolled, tied or netted.
Lamb eye of loin (or backstrap) comes from the back of the animal near the spine, trimmed from the middle of the loin. This cut is free from fat, gristle and bone. In contrast to other cuts of lamb, eye of loin is wonderfully lean and meaty, meaning that an individual portion goes a long way. Because of its low fat content, it is important to watch the cooking time to optimise results.
The leg is prepared by the removal of the chump by a right angle cut at the back of the hip bone and the shank is usually tipped. The leg has bone-in with exterior fat that can be easily trimmed and boasts a medium-tender texture best suited for slow roasting.
In a tunnel boned leg the bone is removed from the leg to allow for quicker cooking and easy carving.
Loin of lamb comes from the middle-lower section of the rear quarter. The loin is usually divided into loin chops and lamb tenderloin. A lamb loin can be boned, rolled and tied, or cut into loin chops. This jewel of the lamb is very tender, and cooking time should be minimal.
Rack of lamb comes from the front/middle section. Rib chops are single or double chops cut from the rack. The rack starts at the lamb saddle and goes through the full eye muscle (a premium cut ideal for quick cooking to maximize its tender, juicy qualities). A rack can be frenched (fat and tissue between the bones is removed), capoffed (the fat cap is removed) or fully denuded (all fat removed).
Riblets consist of seven to eight ribs that are cut from the lamb breast and belly. The meat on the ribs is close to the bone making them full of flavour.
The lamb rump is an individual muscle cut from the hind leg. When roasted and rested, it is very tender with a lot of flavour. There is a layer of fat and skin on the top which crisps up beautifully when cooked. This can be removed before or after cooking. They’re extremely versatile and work well with marinades or sliced in a number of dishes such as pastas and salads.
Lamb shanks come from the latter part of the fore or hind leg, and are best roasted or braised to elicit the juices from the bone. Shanks are almost always cooked in liquid until the meat starts separating from the bone. Although long, slow cooking is a must, the flavor and unique taste are more than worth it.
The shoulder of the lamb, derived from the forequarter, is the most economical cut. A boneless shoulder is cut from a square cut shoulder, prepared from the forequarter and has the bone removed in preparation for cooking. It is most suitable for long, slow, moist cooking to tenderize it.
Lamb shoulder square cut is a cut of lam that contains bones from the front leg, ribs, and shoulder blade. Usually covered in fell, it also has a good amount of fat to stop it from going dry during cooking.
The tenderloin, or fillet, is prepared from a side of lamb by removing the muscle in one piece from the underside of the shortloin. The tenderloin is one of the most tender cuts on the carcase due to its minimal usage and has little or no fat or connective tissue.
The lamb topside is found in the short cut leg area above the silverside and near the rump. With a slightly coarser grain than the thick flank, lamb topside is a medium tender cut, which has no bone and little fat making it a lean and convenient mini-roast.