Lamb for Roasting
Saddle or loin, best end of neck (rack of lamb), shoulder, leg, breast.
Lamb for Braising
Chump chops, loin, leg.
Lamb for Grilling and Frying
Best end cutlets, loin chops, chump chops, steaks from fillet end of leg.
Lamb for Boiling & Stewing
Knuckle, scrag and middle neck, breast, leg.