Lamb is meat from a sheep less than one year old. The quality of lamb can depend on the age of the animal, however most are brought to the market between the age of six to eight months. The younger the lamb, the more tender the meat. Meat from older sheep is called Mutton and is graded according to the age of the animal like lamb. There are five basic major (primal) cuts into which lamb is separated: shoulder, rack, shank/breast, loin, and leg.

Leg
	The lamb leg is a favourite here at Peters, and we constantly try to have this wanderful meat available at great prices. During summer ask the butchers to bone the leg out, and you get a great barbecue product that will feed the whole family. For a hearty winter meal, try this traditional roast lamb recipe with garlic.

Shanks
	Lamb shanks, somehow, used to be sold as bones not so long ago. With the eager foodies and multicultural nature of Australia now, we learn that lamb shanks can be absolutely sensational to eat. They are easy to prepare. Personally I find the foreshank nicer, there is less meat, but it has a sweeter flavour than the hind shank. I absolutely love this North African inspired recipe, it is definately worth trying.

Mini Roast
	The mini roast comes from the chump, and when it is boned out and denuded of it's cover of fat, we get these fantastic little roasting pieces we call mini roasts. Some butchers also call it a lamb rump. I think it is fantastic for making things like kebabs, so you can dice it to a thickness you desire, and season it accordingly. Or you can bake these whole with some salt and pepper for a traditional flavour.

Loin Chops
	The loin is famous for the wanderful loin chops. Growing up this was a staple in my household, and loin chops were a weekly meal with steamed vegetables. You would think after years of having had them they would be a bit old, but I still love them, I don't eat them every week, but I certainly like having a chop when I cook a BBQ! For something slightly different try this slight twist on chops with veg.

Chump Chops
	The chump is part of the leg, and generally you buy a leg chump on or off, it is mostly chump off these days. So these chops are a wanderful bone in product that often get used in curries, as well as your traditioanl barbecue or pan fry cooking for chops. For something a little different try these chops with a Greek Style Marinade.

Cutlets
	Lamb cutlets, the crème del a crème of lamb. Doesn't really matter how the are cooked, or what you have with them, these fabulous chops are a tasty treat all year round. Through summer barbecue them and have a nice dipping sauce on hand, or through the cooler months try a rosemary, parmesan and polenta crumbed cutlet.

Lamb Rack
	The entire piece, for those wanting to keep the rack in tact for presentation a slightly different way of cooking. This is great for dinner parties, most butchers cut 8 rib racks, and you can give each guest four ribs worth each. I have never had anyone think it is too much to eat when I serve these wanderful pistachio crusted lamb racks, in fact people are often looking for more!

Forequarter Chops
	The shoulder is actually quite versatile. Whilst with other animals they require slow cooking, and it still works in this scenario, a staple in the Australian diet has always been the lamb griller. I did, and still do love them cooked under a grill with mashed sweet potato and grilled zucchini.

Boneless Lamb Shoulder
	The bonless shoulder, for those who like something slightly more tender, is an excellent cut, which breaks down beautifully when cooked slowly in the oven. This slow roasted garlic and ancovy recipe absolutely rocks, and is brilliant for those on a budget.