Bringing out the best
Select different cuts and cooking methods to discover recipes that bring out the best in Pure South lamb, beef and venison.
Consists of the shoulder with all bones removed, then rolled and netted (into a cylindrical roast shape).
Square cut shoulder
Consists of the shoulder, with neck, breast and shank removed 'squarely'. Most commonly used for shoulder chops - but can be roasted.
Can be presented in a variety of options. The base leg is a chump on shank on aitch bone-in leg, and the other traditional bone-in leg is the CKT or short cut leg, which has the chump removed.
A whole bone-in leg with all of the bones removed (aitch bone and femur bone). For use as a summer / BBQ meal, it can be butterflied open.
Primal leg muscles
Taken from a boneless leg, the four sub-primal muscles are separated along the natural seams: the topside, silverside, knuckle and rump.
The shank (or calf muscle) from the hind leg. The shank has darker muscle meat with some sinew that turns gelatinous with slow cooking.
Removed from a bone-in loin after removal of the short loin and tenderloin.
The rack is removed from a bone-in loin after removal of the short loin and tenderloin. This French rack is when the cap, chine and back bones are removed, and the rib bones are 'Frenched,' or cleared of meat.
Consists of the shoulder, neck, breast and shank. Most commonly five ribs, and specification can vary with neck being squared and breast removed. Mostly suits slow cooking methods.
The blade section of the shoulder. It can be shank on or shank removed. Has its name because the shape resembles a banjo or small guitar. The meat in this part of the shoulder is particularly sweet.
The shank (or forearm muscle) from the front leg (shoulder). The shank has darker muscle meat with some sinew that turns gelatinous with slow cooking.
Usually taken from the femur bone leg with chump removed (i.e. the 'heart of the leg'), quality leg slices are characterised by their oval shape - with just the small round femur bone in the center.
Boneless short loin
The loin end of the boneless striploin. Can be sold with the silverskin intact or removed (mostly it is removed). Very lean and ideal for quick cooking over a high heat.
Also known as the fillet, the tenderloin is the most tender lamb cut. It is the small muscle that lies adjacent to the boneless loin. The tenderloin is ideal for quickly searing, slicing thinly, and adding to salads.
The bone-in short loin is the loin end of the lamb loin, consisting of the eye (boneless loin) and tenderloin - with bone intact. This is the same as the T-bone in beef.
Bone-in cutlets are typically taken from either the loin, or saddle (double loin, or double-eye chops).
Mainly taken from the boneless shoulder, but can be sourced from legs - and even the middle cuts if used for kebabs.