Not every lamb cut works for every dish. Shoulder braises differently than ribs, and neck needs the low, slow cook that a quick karahi doesn't give it. Here's which halal lamb cut to order for the dishes you're actually making.
Lamb shoulder — qorma and roghan josh
Shoulder has enough fat and connective tissue to hold up through a slow-cooked qorma or roghan josh without drying out. It's the cut most home cooks reach for when the dish needs to simmer for an hour or more.
Order it bone-in for more flavour in the gravy, or ask for it cut down if you're short on cooking time.
Lamb neck — nihari
Nihari needs a cut that breaks down slowly and adds body to the stew — lamb neck does exactly that. It's less commonly stocked than shoulder, which is part of why nihari at home can be harder to get right than at a restaurant that sources it specifically.
Lamb ribs — grilling and quick cooks
For anything closer to a grill or a faster cook — lamb chops, a quick karahi — ribs are the cut to reach for. They cook faster than shoulder or neck and hold their own flavour without needing hours on the stove.
Mixed lamb — when you want a bit of everything
If you're not sure which cut a recipe calls for, or you're cooking something that uses a mix of textures, a mixed lamb pack covers shoulder, rib, and neck pieces in one order.
Looking for goat?
Halalich's current range is lamb, not goat — if a recipe usually calls for goat (some nihari and curry recipes do), lamb shoulder or lamb neck are the closest substitute available today, and work in the same dishes.