Butcher - Lamb Offering Local and American Order Online Rack of Lamb The most flavorful of the lamb, comes from the rib, best cooked in double chops or a full rack. Lamb Loin Chops A small version of the T-bone/Porterhouse, these little chops punch a ton of flavor, best cut thick (2”). Leg of Lamb A hard worked muscle but tender, best if roasted or grilled. Lamb Shoulder A missed cut that is full of flavor, best if braised slowly. Lamb Shanks Below the knee cap, an amazing cut to create a great stew/soup.