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LAMB · Cut · Compare

Shoulder vs Leg

Two cuts people weigh against each other at the counter — here is what actually separates them.

Side by side

ShoulderLeg
Tenderness 48 55
Marbling 58 35
Umami 80 70
Price 36 50
Shoulder
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Shoulder

Square-cut · épaule · 어깨

The everyday roasting joint of the sheep: enough fat and collagen to stay juicy for hours, large enough to feed a table. Bone-in holds shape; boneless rolls for even slicing. This is the cut behind most weekend lamb roast traditions.

85–90°CPull-apart soft

A thick fat cap bastes the meat as it renders — do not trim it bare before roasting.

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Leg
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Leg

Gigot · haunch · 다리

The largest roasting joint: leaner than shoulder, with a cleaner slice when cooked to medium. Bone-in for flavour, boneless butterfly for the grill. This is the Easter and Eid centrepiece in much of the world.

58–62°CRest 15 min

Aitchbone removed makes carving trivial; ask the butcher to tunnel-bone it.

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Which one to buy

  • Better forShoulder : Leg
  • Slow roastingShoulder94 : —
  • BraisingShoulder85 : —
  • BarbecueLeg70 : 82
  • RoastingLeg— : 94
  • GrillingLeg— : 70

Other comparisons

→Neck vs Shoulder→Neck vs Shank→Neck vs Breast→Shoulder vs Rack→Rack vs Loin→Rack vs Breast→Loin vs Leg→Loin vs Breast

All cuts

Beef Primals

→Chuck→Ribeye→Striploin→Sirloin→Round→Brisket→Short plate→Flank→Shank→Head & cheek→Oxtail

Pork Primals

→Jowl→Shoulder→Picnic shoulder→Loin→Tenderloin→Belly→Leg→Hock & trotter

Lamb Primals

→Neck→Shoulder→Rack→Loin→Leg→Shank→Breast

Chicken Portions

→Breast→Wing→Thigh→Drumstick→Tenderloin→Oyster

Beef Offal Map

→Tongue→Heart→Liver→Rumen→Omasum→Abomasum→Small intestine→Large intestine

Bluefin Tuna Cuts

→Kama→Akami→Otoro→Chutoro→Tail belly

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Temperatures are guidance for whole-muscle cuts. Ground meat and poultry need 71°C / 160°F throughout.