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Food glossary

Lamb

Lamb

Boneless chump roast

A small, tender cut from between the leg and the loin, it is renowned as having one of the best flavours of all cuts of lamb. The small round bone is removed which provides a natural space for stuffing. An English farmhouse boneless chump roast is an ideal size for 2 people.
Uses: Serve boneless chump roast stuffed with a mixture of breadcrumbs, rosemary, garlic, pine nuts and apricots or sprinkle with a mixture of parsley, thyme, garlic, oil and breadcrumbs 20 minutes before the end of the cooking time for a crispy texture.

To store: Keep in the fridge in the original wrapping or in a covered container, below and away from cooked foods and any ready to eat food. Store until the use by date. To freeze, freeze on the day of purchase for up to 1 month. To defrost, remove from the original packaging and place on a plate or tray and cover. Defrost thoroughly in the bottom of the fridge, below and away from cooked foods and any ready to eat food, before cooking. Never re-freeze raw meat that has been frozen and then thawed. Wash work surfaces, chopping boards, utensils and hands thoroughly after touching raw meat.

To cook: Waitrose recommend lamb should be thoroughly cooked. To roast, place an oven shelf in the centre of the oven and preheat to 180°C, gas mark 4. Weigh the joint (with the stuffing, if using) in order to calculate the cooking time. For medium-cooked lamb cook for 25 minutes per 450g plus 25 minutes or for well done meat cook for 30 minutes per 450g plus 30 minutes. Once cooked allow the joint to stand for 10 minutes - this will make the joint easier to carve.

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Boneless shoulder

This is a tender and succulent joint which can be cooked in a variety of ways. English farmhouse boneless shoulder, Welsh boneless shoulder and New Zealand boneless shoulder are all sold in Waitrose. When purchasing boneless shoulder for roasting, allow 100g-175g per person.

Uses: Whole shoulder of lamb can be roasted, braised or stewed with root vegetables, stock, wine or cider and herbs and spices. Boneless shoulder can be cubed for stews, kebabs and pies and it can also be made into mince.

To store: Keep in the fridge in the original wrapping or in a covered container, below and away from cooked foods and any ready to eat food. Store until the use by date. To freeze, freeze on the day of purchase for up to 1 month. To defrost, remove from the original packaging and place on a plate or tray and cover. Defrost thoroughly in the bottom of the fridge, below and away from cooked foods and any ready to eat food, before cooking. Never re-freeze raw meat that has been frozen and then thawed. Wash work surfaces, chopping boards, utensils and hands thoroughly after touching raw meat.

To cook: Waitrose recommend lamb should be thoroughly cooked. To roast lamb preheat the oven to 180°C, gas mark 4. Weigh the joint to calculate the cooking time, for medium done meat cook for 25 minutes per 450g plus 25 minutes and for well done lamb, cook for 30 minutes per 450g plus 30 minutes.

To pot roast boneless shoulder preheat the oven to 180°C, gas mark 4. Weigh the joint to calculate the cooking time, cook for 25-30 minutes per 450g plus 25-30 minutes (check your recipe for specific cooking instructions and timings).

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Ground

Lamb meat is minced to produce English farmhouse ground lamb, Welsh ground lamb, and New Zealand ground lamb, it is a popular and convenient form of lamb and can be used to make a variety of different dishes.

Uses: Ground lamb can be used to make the traditional Eastern Mediterranean dish, moussaka, which consists of layers of aubergine and lamb topped with a cheese sauce and baked in the oven. Lamb patties, burgers, shepherd's pie, kebabs, samosas and bakes can all be made with ground lamb.

To store: Keep in the fridge in the original wrapping or in a covered container, below and away from cooked foods and any ready to eat food. Store until the use by date. To freeze, freeze on the day of purchase for up to 1 month. To defrost, remove from the original packaging and place on a plate or tray and cover. Defrost thoroughly in the bottom of the fridge, below and away from cooked foods and any ready to eat food, before cooking. Never re-freeze raw meat that has been frozen and then thawed. Wash work surfaces, chopping boards, utensils and hands thoroughly after touching raw meat.

To cook: Waitrose recommend ground lamb should be thoroughly cooked until the juices run clear. Ground lamb is usually fried before being incorporated into a recipe. To shallow fry, heat 1 tbsp oil in a frying pan, add the ground mince and cook until browned.

For a healthier alternative dry fry ground lamb, place the meat in a cold frying pan (a non-stick pan is best) and cook over a low heat until some fat runs out, increase the heat and fry for the recommended time (check your recipe for specific timings), drain off any excess fat and then use as required.

Take extra care when barbecuing burgers made from ground lamb, if possible, fry or grill first and once cooked place immediately on the barbecue to finish off.

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Leg steaks

Leg steaks are cut straight across the leg and are sometimes referred to as gigot chops. Choose from New Zealand lamb leg steaks, British lamb leg steaks or Welsh lamb leg steaks.

Uses: Leg steaks are suitable for grilling, barbecuing or frying, either cook the steaks plain or marinade them for a couple of hours in any combination of the following: olive oil, lemon juice, garlic, rosemary, red wine, fresh or dried herbs. Serve cooked plain steaks with redcurrant jelly or mint sauce.

To store: Keep in the fridge in the original wrapping or in a covered container, below and away from cooked foods and any ready to eat food. Store until the use by date. To freeze, freeze on the day of purchase for up to 1 month. To defrost, remove from the original packaging and place on a plate or tray and cover. Defrost thoroughly in the bottom of the fridge, below and away from cooked foods and any ready to eat food, before cooking. Never re-freeze raw meat that has been frozen and then thawed. Wash work surfaces, chopping boards, utensils and hands thoroughly after touching raw meat.

To prepare: Trim any excess fat from the meat. If frying, drain the meat on kitchen paper before cooking to prevent spitting when adding to the pan.

To cook: Waitrose recommend lamb should be thoroughly cooked. Grilling is a healthier method of cooking as much of the fat drips away during cooking. To grill the steaks, preheat the grill to high. Cook 1-2cm thick steaks for 4-6 minutes on each side and steaks over 2cm thick for 6-8 minutes on each side. These times can be used as a guide for barbecuing leg steaks too, take extra care when barbecuing, if possible, cook in the oven first and once cooked place immediately on the barbecue to finish off.

To fry leg steaks, heat 1 tbsp of oil in a frying pan and cook 1-2cm thick leg steaks for 4-6 minutes on each side and steaks over 2cm thick for 6-8 minutes on each side. Drain the steaks on kitchen paper before serving to remove any excess oil.

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