The everyday roasting joint of the sheep: enough fat and collagen to stay juicy for hours, large enough to feed a table. Bone-in holds shape; boneless rolls for even slicing. This is the cut behind most weekend lamb roast traditions.
Profile
Tenderness48
Marbling58
Umami80
Price36
Pairs with
Slow roasting94
Braising85
Barbecue70
Recommended cooking
85–90°CPull-apart soft
Low oven, long time. Cover for the first half if the surface browns too fast.
How to pick it
A thick fat cap bastes the meat as it renders — do not trim it bare before roasting.
Signature dishes
Grading & naming
Look for even fat cover; young lamb (under a year) stays milder than mutton.
Nutrition · Per 100 g raw edible portion
230kcalCalories
17gProtein
17.8gFat
7.6gSaturated fat
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Temperatures are guidance for whole-muscle cuts. Ground meat and poultry need 71°C / 160°F throughout.