Lamb / Mutton Breast contains a lot of cartilage and other connective tissues, making it one of the few lamb primal cuts that needs to be cooked with moist heat. Lamb breast can also be used for making satay, steak and rendang.
Lamb / Mutton Feet are used mainly to add substance to soups and stews. They appear in recipes from regions where cows can't be economically raised and pigs are forbidden.
Lamb / Mutton Leg of lamb can be cut into leg chops, though more frequently it is prepared whole. Roasted leg of lamb is one of the most common preparations, although braised leg of lamb is also popular in some cuisines.
Lamb / Mutton Loin is where we get the lamb loin roast and lamb loin chops, both tender cuts that are best prepared using dry-heat. The entire lamb loin can also be cooked on the grill.
Lamb / Mutton Neck is another tougher cut with a lot of cartilage, the lamb neck is best used for making lamb stew.
Lamb / Mutton Rack Sometimes called “lamb rib”, Lamb Rack primal cut is where we get lamb rib chops, lamb crown roast and rack of lamb. Depending on the size of the ribs, a lamb chop may actually have two ribs on it.
Lamb / Mutton Shanks are the lower section of the animal's leg, and they're extremely tough and full of connective tissue. (Note also that lamb has a foreshank and a hindshank, which come from the foresaddle and hindsaddle, respectively.) The lamb shank is the source of a particularly succulent dish, braised lamb shanks. Lamb shanks can also be braised in a crockpot. That's it for the foresaddle. Now let's look at the lamb primal cuts that come from the hindsaddle.
Lamb / Mutton Shoulder is often roasted — in which case it is usually boned and rolled; it can be stuffed, as well. Lamb shoulder is also sometimes cut into chops, though these chops are not as desirable as rib or loin chops. Lamb shoulder can also be cooked with moist heat.