{"id":112,"date":"2009-10-06T21:02:43","date_gmt":"2009-10-06T20:02:43","guid":{"rendered":"http:\/\/www.jameswhelanbutchers.com\/info\/?page_id=112"},"modified":"2015-04-10T14:31:42","modified_gmt":"2015-04-10T13:31:42","slug":"lamb-cuts","status":"publish","type":"page","link":"https:\/\/www.jameswhelanbutchers.com\/info\/meat-information\/lamb-cuts\/","title":{"rendered":"Lamb Cuts"},"content":{"rendered":"
\"lambcuts\"<\/div>\n
\n

Lamb for Roasting<\/h3>\n

Saddle or loin, best end of neck (rack of lamb), shoulder, leg, breast.<\/p>\n

Lamb for Braising<\/h3>\n

Chump chops, loin, leg.<\/p>\n

Lamb for Grilling and Frying<\/h3>\n

Best end cutlets, loin chops, chump chops, steaks from fillet end of leg.<\/p>\n

Lamb for Boiling & Stewing<\/h3>\n

Knuckle, scrag and middle neck, breast, leg.<\/p>\n<\/div>\n

Some Popular Lamb Cuts<\/h2>\n
\"Centreloin<\/a>

Centreloin Lamb Chops<\/p><\/div>\n

\"Full<\/a>

Full Leg of Lamb<\/p><\/div>\n

\"Half<\/a>

Half Leg of Lamb<\/p><\/div>\n

\"Rack<\/a>

Rack of Lamb<\/p><\/div>\n","protected":false},"excerpt":{"rendered":"

Whether it is sweet and tender chops for a family dinner or an impressive roast for a party, it’s always an occasion with Irish lamb. Lamb is famously versatile and our guide to the available cuts will help you to chose the perfect cut for roasting, stewing, grilling or frying.<\/p>\n","protected":false},"author":1,"featured_media":0,"parent":93,"menu_order":2,"comment_status":"open","ping_status":"open","template":"","meta":[],"yoast_head":"\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n