Lamb is a staple of New Zealand cuisine — tender, flavourful, and versatile. But with so many cuts available, knowing which one to use (and how to cook it) can be confusing. Whether you're planning a Sunday roast or midweek dinner, this guide to lamb cuts nz wide will help you make the right choice.

1. Lamb Leg

Best for: Roasting, slow-cooking, special occasions
A classic Kiwi favourite, the lamb leg can be bone-in or boneless. It’s ideal for roasting with herbs and garlic, and leftovers are great for sandwiches or wraps the next day.

2. Lamb Shoulder

Best for: Low and slow cooking
With a bit more fat and connective tissue, lamb shoulder becomes meltingly tender when slow-cooked. Perfect for pulled lamb, curries, or braises.

3. Lamb Rack

Best for: Grilling, pan-searing, elegant dinners
The rack is a premium cut with tender eye meat and an impressive presentation. Cook it quickly over high heat to medium-rare for the best result.

4. Lamb Loin Chops

Best for: BBQs, pan-frying
Often called the “T-bone” of lamb, loin chops are flavourful and cook fast. Marinate and grill or pan-fry for a quick weeknight meal.

5. Lamb Shanks

Best for: Slow-cooked comfort food
These are ideal for long braises or slow cooker recipes. The meat becomes fall-off-the-bone tender and is full of flavour.

6. Lamb Mince

Best for: Everyday versatility
Lamb mince adds a rich flavour to shepherd’s pies, koftas, pasta sauces, or burgers. It’s a great alternative to beef mince.

Picking the Right Cut Makes All the Difference

Understanding lamb cuts nz wide allows you to cook with confidence and get the most out of each meal — whether it’s a casual dinner or a festive feast.