Millennium Meat sources top-quality A-Grade Lambs from farmers across South Africa. Therefore we are able to deliver a superior product, whole or portioned, to meet the clients requirements.
Neck: Lamb neck is inexpensive and full of flavour. It’s typically sold in thick, bone-in slices. Neck meat contains plenty of collagen – a natural compound in red meat that lends a silky richness to stews, braises, ragus, and other slow-cooked dishes.
Shoulder: The shoulder of the lamb, derived from the forequarter, is not the most economical cut, most suitable for long, slow, moist cooking to tenderize it. Lamb shoulder is used for stews and casseroles and often cut into tasty chops.
Rib chop: Rack of lamb, sold whole or cut into rib chops or french trimmed. It is the most prized and most expensive lamb cut. The meat on the lamb rack is exceptionally tender and fine flavoured. Rib chops, either single (one bone) or double (two bones), are excellent grilled and sautéed. Rack of lamb and rib chops are best cooked rare to medium-rare.
Loin: The loin of lamb is a tender and prized part of the animal. It is an ideal cut for grilling, but be careful not to overcook it. Always remove the meat from the fridge an hour before cooking.
Leg: The legs of a lamb work hard, giving this cut a good strong flavour. Leg is great roasted whole on the bone. It’s a fairly lean muscle, so take care not to overcook it.
Shank: Lamb shanks come from the latter part of the fore or hind leg, and are best roasted or braised to elicit the juices from the bone. Shanks are almost always cooked in liquid until the meat starts separating from the bone. Slow cooking is a must – the flavour is worth the wait.