Mutton tenderloin: This cut combines the deep flavor unique to mature sheep with exceptional tenderness, making it an incredibly appealing choice for food enthusiasts and professional chefs alike. Compared to lamb, mutton offers a richer and more robust taste, and the tenderloin, in particular, stands out for its balance of delicate tenderness and rich flavor. It allows you to savor the complex and profound taste characteristic of mature sheep. Its excellent pairing with wine and spices makes it ideal for dishes that highlight intricate flavors. While retaining a slight chewiness typical of mutton, the texture remains moist, smooth, and luxurious. By utilizing its aged flavor, marinating with herbs and spices such as rosemary, cumin, and garlic or pairing it with complementary sauces can elevate the dish even further. Depending on preparation, this cut works well in everything from casual meals to elegant, high-end plates. As only a small amount of tenderloin can be obtained from a single sheep, its rarity adds to its exclusivity and makes it a highly prized cut.

Lamb tongue (2 pieces): A rare cut with a unique texture and flavor, it is particularly appealing to culinary professionals and food connoisseurs. While it has a firm, springy texture, proper cooking can bring out its tender and smooth qualities. This distinctive texture, unlike any other cut, enhances the enjoyment of the lamb’s natural qualities with every bite. Slicing it thin and grilling or slow-cooking it allows for a variety of textures. Despite its rich flavor, lamb tongue has a relatively mild lamb aroma, making it approachable for many. It pairs well with salt, spices, and various preparation methods, such as charcoal grilling, smoking, or stewing, to enhance its depth of flavor. Thinly sliced and grilled for a yakiniku-style dish, slow-cooked to release its rich umami and achieve a melt-in-your-mouth texture, or smoked for a deeper flavor, lamb tongue is versatile enough to suit appetizers, snacks, or more refined dishes. Its flexibility allows it to shine in everything from casual meals to elegant presentations. The skin of lamb tongue is thinner than that of beef or pork tongues, so it can be used as is without peeling.

Lamb heart (1 piece): A highly nutritious cut with a unique flavor and texture, the lamb heart is a versatile and appealing ingredient. It is rich in protein and low in fat while being an excellent source of iron, zinc, and B vitamins, including B12. As a muscle, it offers a satisfying chewiness combined with the rich and robust flavor typical of lamb. Compared to other organ meats, it has a milder taste, making it relatively approachable even for those new to lamb. It can be prepared using various cooking methods, such as grilling, braising, frying, or roasting. Popular preparations include slicing and sauteing, skewering and seasoning with spices for a kebab-style dish, or slow-cooking to achieve a tender texture. The lamb heart is cherished in traditional cuisines worldwide. For instance, in the Middle East, it is often grilled with aromatic spices, while in Scotland, it is a key ingredient in "haggis." These dishes allow you to appreciate the cultural heritage of lamb heart as a culinary ingredient. Moreover, incorporating organ meats like lamb heart into your diet supports sustainable eating practices, helping to reduce food waste and promoting a more diverse and environmentally conscious use of resources.

Lamb skirt (diaphragm/sagari): Commonly known as "sagari," this cut offers many appealing qualities. It features a perfect balance of muscle and fat, delivering both tenderness and a satisfying chew. With each bite, you’ll enjoy the pleasant fibrous texture and the burst of juicy flavor that spreads in your mouth. This cut has just the right amount of lamb’s signature aroma while remaining mild and easy to eat, making the diaphragm a standout choice. Low in fat, it allows you to fully savor the natural umami of lamb. Simply seasoning it with salt and pepper enhances the meat’s flavor, making it ideal for grilling or barbecuing. It also works well with spice marinades or in slow-cooked dishes like tagines. The versatility of this cut allows it to be adapted to a wide range of dishes and cooking styles. As only a limited amount can be sourced from each lamb, it is often considered a rare and special cut. The surface membranes and central sinews are relatively thin and can be left intact, but for a smoother texture, you can remove them by hand. For curries or stews, simply cut it into bite-sized pieces and cook as is.