Lamb is the most distinctive of the common red meats — grassy, rich, and central to Mediterranean, Middle Eastern, and British cooking. Bought whole or by the half from a local farm, a single lamb fills the freezer with everything from quick-searing chops to slow-braising shoulder and shanks.

This is your guide to lamb, primal by primal: where each cut comes from, how it behaves, and how to cook it. Start with the primals below, then find a farm raising pasture lamb near you.

The Lamb Primals

• Shoulder — rich, hard-working meat for braising and slow roasting.
• Rack (Rib) — tender rib chops and the elegant rack of lamb.
• Loin — lean, tender loin chops and roasts.
• Leg — the classic roast, plus steaks and kebabs.
• Breast & Shank — fatty breast and collagen-rich shanks for low, slow cooking.

Buy Lamb Direct From the Farm

Because lambs are small, buying a whole or half animal is manageable for a single household. Find a farmer near you raising pasture lamb.