Lambs and goats are a key part of Mediterranean cuisine and are characterized by their distinctive flavor, soft meat texture, and rich culinary possibilities.

They are used in a variety of traditional dishes, from the classic oven-roasted lamb to the Easter stew.

Lamb and goat meat is rich in protein, and depending on the cut, it can have a different texture and flavor, allowing for variety in cooking. Let's take a closer look at the different parts of lamb and goat and what are the ideal cooking methods for each:

Neck

The neck of lamb or goat has soft and fatty meat, ideal for slow cooking. It is mainly used for stews or ragouts, as the slow cooking process helps the meat to become tender and the flavors to absorb.

• Ideal for: Boiling, stewing.
• Not recommended for: Grilling.

Shoulder

Shoulder is a tender but quite fatty meat. Although it is not suitable for grilling, it can be used in many other cooking methods. Ideal for the oven (in a piece), casserole, or for minced meat, which is used in burgers or for traditional oriental dishes such as meatballs.

• Ideal for: Oven, casserole, minced meat (can also be used for oriental dishes such as meatballs).
• Not recommended for: Grill.

Breast

The breast is very fatty and is usually used for traditional soups or stews. Its high fat content gives it a unique flavor when cooked slowly, making it ideal for stews or stews.

• Ideal for: Boiling, stewing.
• Not recommended for: Grilling or pan-frying.

Rack

The rack, the most well-known cut of lamb, is located in the area after the shoulder and is particularly tender. It contains bone and has less fat than the shoulder, making it ideal for roasting or cooking in a pot. The rack with the ribs attached is excellent for baking or grilling.

• Ideal for: Roasting in the oven, casserole (with or without bones), grilling (for ribs).
• Not recommended for: Boiling.

Steaks

Steaks are found on the back of the lamb, from the 6th to the 12th vertebra, and are separated with or without the bone. The meat is tender and suitable for grilling or frying. If you prefer the whole piece, it is excellent for the oven.

• Ideal for: Grill, pan, oven.
• Not recommended for: Boiling or cooking in a pot.

Belly

The belly is a very fatty piece of boneless meat. Excellent for stewing or boiling in pieces. The high fat content gives the food a rich flavor.

• Ideal for: Boiling, boiling in pieces.
• Not recommended for: Grilling or oven.

Bucket

The brisket is located in the middle and the area of the power. It is soft and quite low in fat, making it ideal for filet mignon, roasted or grilled. The cooked brisket is extremely tender and has a very nice texture.

• Ideal for: Filet mignon, roasted, grilled.
• Not recommended for: Boiled.

Leg

The leg is tender with little fat and suitable for kebabs, casseroles or roasting. It can also be used for souvlaki and rolls in the oven, giving an excellent result with a very good combination of flavors.

• Ideal for: Kebab, casserole, roast, souvlaki, roll.
• Not recommended for: Grill (unless specially cut).

Football legs

Football legs have meat with small bones and are low in fat. They are ideal for soups, tripe or stew, as the texture of the meat fits perfectly into these traditional recipes.

• Ideal for: Soups, tripe, stews.
• Not recommended for: Grilling.

Liver

Lamb liver is particularly delicate and must be removed carefully to avoid piercing it. It is ideal for traditional stews or kokoretsi. Its color should be vibrant and the bolia (the outer part) should not be dry.

• Ideal for: Stews, kokoretsi.
• Not recommended for: Other cooking methods.