There are several cuts of lamb that you can cook with, each offering unique flavours and textures. Some of the most common include:

Lamb Chops: These are small cuts from the rib, loin, or shoulder. They are tender and cook quickly, making them perfect for grilling, pan-frying, or broiling.

Lamb Leg: A large, bone-in or boneless cut with lean meat. Roasting a whole leg of lamb is a classic way to cook it, but it can also be sliced into steaks or butterflied for quicker cooking.

Lamb Shoulder: Typically sold bone-in or boneless, lamb shoulder is a flavourful, fatty cut that's great for slow roasting, braising, or stewing.

Lamb Shanks: These are the lower part of the leg, known for their rich, meaty flavour. Slow-cooking, such as braising or stewing, is ideal for lamb shanks.

Ground Lamb: Ground lamb can be used in a wide range of dishes, including meatballs, burgers, kebabs, and various ethnic dishes like moussaka or shepherd's pie.

Lamb Ribs: These small, meaty cuts are excellent for grilling or slow-cooking. They can be marinated and smoked for a flavourful barbecue.

Lamb Loin: Loin cuts are tender and lean, making them suitable for quick cooking methods like grilling, broiling, or pan-searing.

Lamb Neck: This cut is full of flavour and connective tissues, making it perfect for slow-cooked dishes, such as stews or braises.

Lamb Fillet or Tenderloin: These are the most tender cuts of lamb and are great for quick cooking methods like grilling or pan-searing.

Lamb Racks: Racks of lamb consist of ribs with a layer of fat and meat. They are often roasted whole or cut into individual chops and grilled.

Lamb Breast: Lamb breast is a fatty cut with bones and can be used for slow roasting or braising, often rolled and stuffed.

Lamb Kidneys and Liver: These organ meats are enjoyed in some traditional dishes, like steak and kidney pie or liver pâté.

Each cut has its own characteristics and is suited to different cooking techniques and recipes, offering a variety of options for preparing delicious lamb dishes.

Lamb is popular in a wide range of cuisines around the world. Some of the cuisines where lamb plays a more prominent role include:

Mediterranean Cuisine: Lamb is a staple in Mediterranean countries like Greece, Turkey, and Morocco. Dishes like Greek moussaka, Turkish kebabs, and Moroccan tagines prominently feature lamb.

Middle Eastern Cuisine: Middle Eastern cuisine, including Lebanese, Syrian, and Iranian cuisines, uses lamb in various preparations like shawarma, kebabs, and koftas.

Indian Cuisine: Lamb is a key ingredient in many Indian dishes, including curries, biryanis, and tandoori preparations.

British Cuisine: Lamb features in classic British dishes such as roast lamb with mint sauce, shepherd's pie, and Lancashire hotpot.

French Cuisine: French cuisine includes lamb in dishes like rack of lamb, lamb stew, and lamb chops with herbs.

North African Cuisine: In addition to Morocco, lamb is popular in other North African countries like Algeria and Tunisia, where it's used in dishes like couscous and mechoui.

American Cuisine: Lamb is not as common in everyday American cuisine as beef or poultry, but it's used in dishes like lamb chops, gyros, and lamb burgers.

Australian Cuisine: Lamb is a significant part of Australian cuisine, often featured in dishes like roast lamb and lamb chops.

New Zealand Cuisine: New Zealand is known for its high-quality lamb, and it's used in various dishes, from traditional roasts to contemporary preparations.

Central Asian Cuisine: Lamb is a central ingredient in the cuisine of Central Asian countries like Uzbekistan and Kazakhstan, where it's used in dishes like pilaf and manti.

These are just a few examples, and lamb is enjoyed in many other regional cuisines as well. Its popularity often stems from its rich flavour and versatility in various culinary traditions.