Lamb cradle is the body of the animal, without the legs or head.

The ‘leg’ of lamb refers to the portion of the rear limbs of the animal. It is a cut which includes muscle, meat and fat. This section is commonly used in cooking to prepare roasts, chops and stews, and is appreciated for its taste and succulent texture.

The lamb ‘shoulder’ is the front portion of the limbs from the neck to the arm. This cut usually contains lean meat, fat and bone. The shoulder is used in diverse culinary preparations, such as stews, roasts and slow-cooked dishes, given that its meat tends to be succulent and flavoursome.