New Zealand lamb is known for its tenderness and flavour — but choosing the right cooking method for different lamb cuts can make all the difference in the final dish. Whether you're working with a rack, shank, or shoulder, here’s how to bring out the best in each cut.

1. Lamb Leg

Best for: Roasting, grilling
A whole lamb leg is perfect for traditional oven roasting with rosemary, garlic, and olive oil. Bone-in versions give extra flavour, while boneless options are easier to carve.

2. Lamb Shoulder

Best for: Slow cooking, braising
This tougher, well-marbled cut benefits from long, gentle cooking methods. Use a slow cooker or Dutch oven to create fall-apart lamb that’s great in wraps, tacos, or on couscous.

3. Lamb Rack

Best for: Oven-roasting, pan-searing
Tender and visually striking, the rack is ideal for quick, high-heat cooking. Sear and finish in the oven, or grill to medium-rare for the ultimate dinner party centrepiece.

4. Lamb Loin Chops

Best for: BBQ, pan-fry
These chops are great for fast cooking and pack plenty of flavour. Marinade for extra punch, then grill or sear over medium-high heat until just pink in the middle.

5. Lamb Shanks

Best for: Braising, slow cooking
Cook low and slow in red wine, tomato, or herb-based stock. Lamb shanks shine in winter stews and comforting casseroles — and they reheat well the next day.

6. Lamb Mince

Best for: Everyday meals
Use it in koftas, moussaka, shepherd’s pie, or spiced rice dishes. Lamb mince is bold, versatile, and fast-cooking.

Master the Match Between Cut and Method

By pairing lamb cuts with the right cooking style, you’ll get the most out of every meal — whether it’s a casual weekday dinner or a special occasion.

Explore premium lamb cuts from Matangi and cook with confidence