Tenderloin/fillet: lean and tender, so treat it like all fillets with quick, minimal cooking. Cook whole, cut to medallions for pan frying, or butterfly into steaks
Short loin: best for steaks, medallions, cut to noisettes or quick roasted as a whole fillet
Denver leg: made up of four prime cuts: the rump, topside, silverside and knuckle. When trimmed of fat, sinew and silverskin, each of the primal cuts can be cut into beautiful, full-flavoured steaks for grilling, medallions for pan-frying or trimmed to fillets for flash roasting.
Rack: like a lamb rack with eight chops. Sear first, roast to rare, then rest and carve to individual cutlets.