Frenched rack of lamb, cutlets and a rolled leg on a marble board with a sprig of rosemary

Meat guide · Lamb

Lamb, from leg to shank

Pink leg, slow-roasted shoulder, grilled chops, spring navarin: lamb suits quick cooking as much as long braises. This guide covers the cuts and their uses, without implying what is available at the counter.

Understanding the cuts 03 73 93 88 22

Editorial guide: the cuts described here are those of French butchery in general. They do not necessarily match what is at the counter today, and no prices are shown. For a specific cut, call us.

Understanding the cuts

From the front to the back of the animal, each region gives cuts with a different character. Tap a region to filter, then a card for details.

Front to back

Which cut for which dish?

Choose the cooking method first: the right cut follows.

Long and low, in liquid: gelatinous cuts turn melting.

A little history

Lamb in French cooking

In France, lamb is associated with spring meals and especially with the Easter leg of lamb. Navarin printanier, with its young vegetables, belongs to the same calendar.

Several French regions are renowned for their lamb, from the salt-marsh pastures of Mont-Saint-Michel bay to the hills of Provence. In the kitchen the rule is simple: tender cuts are served pink, forequarter cuts are braised or slow-roasted.

Recipes