The list below details the best cuts of lamb for casseroling.
• Lamb shoulder steaks.
• Best neck end
• Round neck.
• Minced lamb..
• Diced lamb.
• Small lamb shanks, very fashionable at the moment.

  Casseroling is best suited for the least tender cuts of lamb. This is a slow, moist cooking method, by which cubes of meat are cooked gently in liquid, on the stove top or in the oven. Browning the lamb in oil for a casserole will seal in the juices and so improve the final flavour and colour.