Haverick
Lamb
Our lamb cuts utilise the majority of the animal, including a range of whole and portioned cuts, showcasing a variety of flavours. We offer cuts with cap on for added flavour, as well as leaner, cap-off cuts.
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![Lamb-Forequarter-Shank](https://www.haverickmeats.com.au/wp-content/uploads/2018/10/Lamb-Forequarter-Shank.jpg)
Forequarter Shank
A cut from the front leg, which is smaller than its hind counterpart, with a sweet, dense flavour.
![Lamb-Hindquarter-Shank](https://www.haverickmeats.com.au/wp-content/uploads/2018/10/Lamb-Hindquarter-Shank.jpg)
Hindquarter Shank
Larger than the Forequarter Shank, it’s also sweeter in flavour and more gelatinous.
![Lamb-Boneless-Leg](https://www.haverickmeats.com.au/wp-content/uploads/2018/10/Lamb-Boneless-Leg.jpg)
Boneless Leg
Prepared with the shank removed, can be rolled and netted for a roast, or diced.
![Lamb-Easy-Carve-Leg](https://www.haverickmeats.com.au/wp-content/uploads/2018/10/Lamb-Easy-Carve-Leg.jpg)
Easy-Carve Leg
A whole, easy to carve cut of leg, tied up for easy slow roasting.
![Lamb-leg](https://www.haverickmeats.com.au/wp-content/uploads/2018/10/Lamb-leg.jpg)
Leg
Known as one of the most flavoursome and versatile cuts of lamb. The hind leg consists of Topside, Silverside and Knuckle. It has a succulent, soft texture which easily pulls from the bone when slow roasted.
![Lamb-Neck](https://www.haverickmeats.com.au/wp-content/uploads/2018/10/Lamb-Neck.jpg)
Neck
These sweet cuts are most commonly bought in fillets, off the bone.
![Lamb-Shoulder-Oyster](https://www.haverickmeats.com.au/wp-content/uploads/2018/10/Lamb-Shoulder-Oyster.jpg)
Shoulder Oyster
Renowned for its sweet, delicious flavour, it is best slow roasted allowing the meat to naturally separate from the bone.
![Lamb-Shoulder-Boneless](https://www.haverickmeats.com.au/wp-content/uploads/2018/10/Lamb-Shoulder-Boneless.jpg)
Shoulder Boneless
Deboned and rolled into a round shape allowing for easy roasting.
![Lamb-Shoulder-Rack](https://www.haverickmeats.com.au/wp-content/uploads/2018/10/Lamb-Shoulder-Rack.jpg)
Shoulder Rack
From under the shoulder, this cut can be full of flavour if cooked correctly. Slow cooking will tenderise the cut and release the sweet, rich flavour.
![Lamb-Shoulder-Square-Cut](https://www.haverickmeats.com.au/wp-content/uploads/2018/10/Lamb-Shoulder-Square-Cut.jpg)
Shoulder Square Cut
A hard-working part of the lamb covering the leg, blade and rib bones, the Shoulder is known for its sweet, delicate flavour.
![Lamb-Ribs](https://www.haverickmeats.com.au/wp-content/uploads/2018/10/Lamb-Ribs.jpg)
Ribs
Running the length of the ribcage, the Ribs are tender and incredibly rich in flavour. Left whole as Spare Ribs or cut into individual Riblets.
![Lamb-Rump-Cap-Off](https://www.haverickmeats.com.au/wp-content/uploads/2018/10/Lamb-Rump-Cap-Off.jpg)
Rump: Cap Off
This solid piece is derived from the hindquarter (the chump), although most commonly found with fat coverage intact (cap on), it can also be found with fat removed.
![Lamb-Rump-Cap-On](https://www.haverickmeats.com.au/wp-content/uploads/2018/10/Lamb-Rump-Cap-On.jpg)
Rump: Cap On
The top of the hindquarter (the chump), this cut is most commonly found with its fat coverage intact to retain all juices in the cooking process.
![Lamb-Rack](https://www.haverickmeats.com.au/wp-content/uploads/2018/10/Lamb-Rack.jpg)
Rack
The Rack comes in a set of nine ribs, typically supplied frenched. The meat is succulent and rich, and the presentation is beautiful.
![Lamb-Short-Loin](https://www.haverickmeats.com.au/wp-content/uploads/2018/10/Lamb-Short-Loin.jpg)
Short Loin
Derived from the middle loin, also known as Backstrap, it’s trimmed of all excess fat and cut into steak portions.
![Lamb-Backstrap](https://www.haverickmeats.com.au/wp-content/uploads/2018/10/Lamb-Backstrap.jpg)
Backstrap
Also called Eye of Short Loin, this comes from the middle loin and is trimmed of all excess fat and cut into steak portions.
![Lamb-Tenderloin](https://www.haverickmeats.com.au/wp-content/uploads/2018/10/Lamb-Tenderloin.jpg)
Tenderloin
This cut sits just below the backbone, and it very small and delicate. Tenderloin is known as the most tender of all cuts of lamb.