Lamb & Mutton


Offering mainly imported meats from Australia and New Zealand, you can rest assured that you’ll get nothing but the finest quality lamb and mutton cuts right here at Unifrozen. Whether you’re in the market for juicy loin chops, tender lamb shanks or lean mutton tenderloins, we’ve got you covered.

1. Head
A chump steak is one of the best and my favourite cuts of lamb. The Chump is cut from the top end of the lamb leg, so it has a small part of the leg bone running through it. Maximum flavour and succulent. Best on a grill !
2. Tongue
A chump steak is one of the best and my favourite cuts of lamb. The Chump is cut from the top end of the lamb leg, so it has a small part of the leg bone running through it. Maximum flavour and succulent. Best on a grill !
3. Cheek
A chump steak is one of the best and my favourite cuts of lamb. The Chump is cut from the top end of the lamb leg, so it has a small part of the leg bone running through it. Maximum flavour and succulent. Best on a grill !
4. Square Cut Shoulder
The shoulder of the lamb, derived from the forequarter, is the most economical cut. It is most suitable for long, slow, moist cooking to tenderize it. Quite often the shoulder is cut into chops. Lamb shoulder is often used for stews and casseroles. Ground lamb oftern comes from the shoulder.
5. Boneless Lamb Shoulder
Great for rolled Sunday slow roast or sliced for sukiyaki, shabu shabu or hot pot slices. Prepared from a bone-in, square cut shoulder by the removal of bones, cartilage, sinew, ligamentum nuchae and lymph nodes. The boneless square cut shoulder is then rolled and netted.
6. Lamb Shoulder Rack
The lamb shoulder rack is considered a secondary cut, which is tougher to cook than prime cuts such as the rack. However if slow cooked or sous vide and then finished over high heat. The result is an extremely flavourful and tender rack that is very interesting.
7. Rib or Rack of Lamb
Rack of lamb comes from the front / middle section. The rack starts at the lamb saddle and goes through the full eye muscle (a premium cut ideal for quick cooking to maximize its tender, juicy qualities). A rack can be frenched (fat and tissue between the bones is removed), cap offed (the fat cap is removed) or fully denuded (all fat removed)
8. Sirloin
A chump steak is one of the best and my favourite cuts of lamb. The Chump is cut from the top end of the lamb leg, so it has a small part of the leg bone running through it. Maximum flavour and succulent. Best on a grill !
9. Leg of Lamb
The leg of lamb comes from the hindquarter. The classic leg of lamb is the most versatile cut, as it can be rolled and tied, butterflied, boned, cubed for kabob or prepared whole. The meat is tender yet firm and is suitable for a variety of cooking methods. It is an economical cut for entertaining and great for leftovers.
10. Boneless Leg of Lamb
Perfect for a nice slow roast or slow cooked and reverse seared !
11. Lamb Shortloins
Loin of lamb comes from the middle-lower section of the rear quarter. The loin is usually divided into loin chops and lamb tenderloin. A lamb loin can be boned, rolled and tied, or cut into loin chops. This jewel of the lamb is very tender and cooking time should be minimal.
12. Breasts
A chump steak is one of the best and my favourite cuts of lamb. The Chump is cut from the top end of the lamb leg, so it has a small part of the leg bone running through it. Maximum flavour and succulent. Best on a grill !
13. Lamb Shanks
Lamb shanks come from the latter part of the fore and hind leg, and are best roasted or braised to elicit the juices from the bone. Shanks are almost always cooked in liquid until the meat starts separating from the bone. Although long, slow cooking is a must, the flavor and unique taste are more than worth it.

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