Lamb Leg - Boneless, Lamb 8-Rib Rack, Chump Chops. -Boneless Legs of Lamb are a versatile cut, easily roasted whole, cut into smaller roasts or medallions, butterflied for grilling or cubed for use as kabobs.

-Boneless shoulders have a higher fat content than boneless legs and lend themselves well to braising. They also can be ground for burgers or sausage, or cut into cubes for stew or kebabs.

-The rack is the most prized cut of lamb, with meat of superb tenderness and rich flavor. Lamb Racks are often seared to develop a crust, then roasted in the oven. Serve as a full rack for striking presentation or slice into bone-in chops.