The list below details the best cuts of lamb for roasting.
• Full leg of lamb, approx 5 – 6lb.
• ½ shank of lamb, approx 3lb.
• Full fillet of lamb, approx 3lb.
• Small fillet of lamb, approx 2lb.
• Full shoulder of lamb, approx 5lb.
• ½ shoulder of lamb, bone in.
• Full shoulder of lamb, boneless.
• ½ shoulder of lamb, boneless.
• Rack of lamb, up to 7 chops in the piece, a fab joint!
• Noisettes of lamb.
• Breast of lamb, an old favourite, roast until crispy.
• Crown roast of lamb, very visually effective, also very tasty, minimum of 14 chops.

  As a further aid to your enjoyment we have also prepared a foolproof method on how
  to roast lamb.