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Diced lamb generally comes from the shoulder, it a less tender but full of flavour, making it the perfect cut for slow cooking methods.
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The sirloin is a large area cut from the rear back portion of the cow. The most prized and tender area is the top sirloin, it is a lean and horseshoe-shaped cut ideal for cutlets, stir-fry, kebabs, and stew.
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Lamb Ribs are prepared from the ribs, or the backbone. The meat in lamb ribs is close to the bone, which makes them very flavorful. Lamb ribs are perfect for braising and grilling. As they are mainly bone, they usually take a longer time to cook than most lamb cuts.
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Lamb mince is lamb that has been finely minced. It is used in many recipes including like in meatballs, hamburgers and spaghetti Bolognese.
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Chuck beef is cut from the neck and shoulder section of the cow. It starts out tough, but if you cook it properly, it becomes tender, juicy, and so delicious.
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