Best Lamb Cuts for Roasting & Braising

Looking to elevate your next roast or one-pot dinner? Carnivore Society offers the best lamb cuts for roasting and braising, all delivered chilled and ready to cook. 

Whether you're aiming for crispy skin or slow-cooked tenderness, these cuts bring depth, flavour and versatility to your kitchen.

Why These Lamb Cuts Work So Well

Here’s what makes them ideal for oven and pot:

• Boneless Lamb Leg: Perfect for classic Sunday roasts, this cut is rolled, evenly trimmed and easy to season, cook and carve.
• Lamb Backstrap: A leaner, premium cut that holds flavour beautifully when oven-roasted with a herb crust.
• Lamb Shoulder: Rich, fatty and full of connective tissue, making it ideal for low and slow cooking with melt-in-your-mouth results.
• Lamb Shanks: Best suited to braising or stewing, they turn wonderfully tender when cooked slowly over time.
• Lamb Racks: A showstopping choice for fast, high-heat roasts, especially when serving guests.

Tips for Better Roasting & Braising

Get the most out of every cook.

• Score and season generously: Helps the fat render and enhances overall flavour and texture.
  
• Roast uncovered at high heat: Perfect for achieving a golden, crispy exterior.
  
• Use low heat and liquid for braises: Breaks down connective tissue for melt-in-your-mouth tenderness.
  
• Let the meat rest before carving: Locks in juices and improves texture with every slice.

Order Online, Delivered Chilled

We deliver across Australia using reliable cold-chain logistics to ensure your lamb stays fresh from our facility to your kitchen. Each cut is vacuum sealed, never frozen and arrives in peak condition, ready to cook or store.

Order Now

Shop lamb cuts online today and bring out the best in every roast or braise. Real flavour, real quality, real results.