In the pic at the link below you see three different lamb chops. From top to bottom you have a loin chop, a chump chop (cut from the top of the leg), and a cutlet (a trimmed loin chop). Here is a pic of a chump chop. http://comps.fotosearch.com/comp/IGS/IGS614/lamb-chump-chop_~IS294-020.jpg Here is a pic of a shoulder chop: http://www.bonappetit.com/tipstools/ingredients/2008/04/lamb_shoulder Thick loin chops (and if they're lamb I'm a monkey's uncle - they're too dark for lamb! It's unusual to find those in Australia.) http://images.google.com.au/imgres?imgurl=http://sizzleonthegrill.com/blog/wp-content/uploads/2008/11/lambchopsseasonedtrayweb.jpg&imgrefurl=http://www.sizzleonthegrill.com/blog/2008/11/17/cb-cooks-old-school-style-lamb-chops-grilled-over-charcoal/&usg=__T8opJtIYdC2Pvgr2v0OFaet8mDY=&h=324&w=448&sz=59&hl=en&start=33&um=1&tbnid=HElZclDAamB-mM:&tbnh=92&tbnw=127&prev=/images%3Fq%3Daustralian%2Blamb%2Bchop%2Bcuts%26ndsp%3D20%26hl%3Den%26client%3Dfirefox-a%26channel%3Ds%26rls%3Dorg.mozilla:en-GB:official%26sa%3DN%26start%3D20%26um%3D1 This is how we mostly buy lamb loin chops: http://farm3.static.flickr.com/2013/2280938137_9ed597268c.jpg Lamb neck chops (usually used for stews etc, but the sweetest and tenderest meat on the animal. Once sold as dog's meat, now they're a choice cut called 'noisettes'! Noisettes may also be boneless loin chops rolled up and tied, as in this pic.) http://images.google.com.au/imgres?imgurl=http://www.clancysofchester.co.uk/lamb%2520neck%25203%2520disc.jpg&imgrefurl=http://www.clancysofchester.co.uk/lamb.html&usg=__FR0St0YJbFxyA6rjmHW3-GYfQnQ=&h=1232&w=1632&sz=583&hl=en&start=8&um=1&tbnid=Ddi2LciM2S6rVM:&tbnh=113&tbnw=150&prev=/images%3Fq%3Dlamb%2Bneck%2Bchop%26hl%3Den%26client%3Dfirefox-a%26channel%3Ds%26rls%3Dorg.mozilla:en-GB:official%26sa%3DG%26um%3D1 http://www.clancysofchester.co.uk/lamb%20neck%203%20disc.jpg Lamb flap: http://images.google.com.au/imgres?imgurl=http://www.vital.org.nz/barbeque/lambflapbench3.jpeg&imgrefurl=http://vital.org.nz/barbeque-lamb.html&usg=__eaKSJyGKAJmri6GuDfVWza3v29c=&h=325&w=395&sz=39&hl=en&start=5&um=1&tbnid=0o3Jg2_5iBL95M:&tbnh=102&tbnw=124&prev=/images%3Fq%3Dlamb%2Bflap%26hl%3Den%26client%3Dfirefox-a%26channel%3Ds%26rls%3Dorg.mozilla:en-GB:official%26sa%3DG%26um%3D1 Here is a link that might be useful: lamb chops

We took it out at 150 F. Standing time did not raise the temperature more than 5 degrees. It was perfect! Just a touch of pink in the center. My husband was very hesitant, saying "I don't knooooow! It's too pink for lamb!" This from a guy who likes rare steaks (me too). Then we tasted it and it was good and juicy! We both happily ate the pink parts. Here, we don't know what the breed of lamb is or the age. The label will just say "lamb". We see very little lamb in stores other than chops, except at Easter. We'd had some very rare lamb at a restaurant, that said they only cooked it that way; and had not cared for it. I didn't think it had much flavor, and didn't like the mouthfeel. Whereas our adult son raved about it. That gave us extra hesitation. The test roast was a boneless leg. Because those are rolled, I think getting a consistent temperature inside could be more problematic. For the Easter dinner roast, I'm going to look for a bone-in roast. We will make it a little more rare, then our son can have the most-rare part.

I have a Sprouts nearby in NC and they have wonderful fresh lamb. But, mostly in cubes or chops. Around Easter they had whole legs but I was not brave enough to attempt leg of lamb. Last week they had shanks. As I have just learned to appreciate lamb, I may attempt shank . What I did not like about lamb previously was the strong gamey flavor and toughness of the meat. I am now inclined to believe I had old poorly prepared lamb. As for tri-tip, love a good smoked tri-tip! But, have been told it is a "regional" cut and can't seem to get one in NC.

petalique, this is the recipe I use if you feel like making tzatziki. It's from Ina Garten and pretty darn tasty. I don't add the olive oil since it doesn't seem to add much IMO. I use Greek yogurt for this...no need for cheesecloth and draining. As with many recipes from Ina, I go a little easy on the salt. Also, this is easy to cut in half, if needed. Sour cream's not traditional in tzatziki but works really well here. Tzatziki (Makes about 2 1/2 cups) 1 pint plain yogurt (whole milk or low fat) 1 hothouse cucumber, unpeeled and seeded 1 tablespoon plus 1/2 teaspoon kosher salt 1/2 cup sour cream 1 tablespoon Champagne vinegar or white wine vinegar 2 tablespoons freshly squeezed lemon juice 1 tablespoon olive oil 1 1/2 teaspoons minced garlic 1 1/2 teaspoons minced fresh dill (or 1/2 tsp. dried) Pinch freshly ground black pepper Place the yogurt in a cheesecloth or paper towel-lined sieve and set it over a bowl. Grate the cucumber and toss it with 1 tablespoon of kosher salt; place it in another sieve, and set it over another bowl. Place both bowls in the refrigerator for 3 to 4 hours so the yogurt and cucumber can drain.(you can drain the yogurt overnight) Transfer the thickened yogurt to a large bowl. Squeeze as much liquid from the cucumber as you can and add the cucumber to the yogurt. Mix in the sour cream, vinegar, lemon juice, olive oil, garlic, dill or parsley, 1/2 teaspoon salt, and pepper. You can serve it immediately, but I prefer to allow the tzatziki to sit in the refrigerator for a few hours for the flavors to blend. Serve chilled or at room temperature.