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Lamb Meat Identification

3109

Josh Miller

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Lamb Primal Cuts

6 Primal Cuts Leg Loin Rib Should Foreshank Variety meats

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Leg Cuts

The most cuts of meat come from the leg of the lamb

They include: American Style Roast Center Slice French Style Roast Sirloin Chop Sirloin Half Shank Portion

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Leg Cuts cont.

American style roast Center slice

French style roast

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Leg Cuts cont.

Sirloin chop

Sirloin Half

Shank portion

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Loin Cuts

There are 3 loin cuts in a lamb Double Chop Loin Roast Loin Chop

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Loin Cuts cont.

Double chop

Loin roast

Loin chop

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Rib Cuts

There are 2 cuts that come from the rib in a lamb Rib Chop Rib Roast

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Rib Cuts cont.

Rib chop Rib roast

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Should Cuts

There are 5 cuts of meat that come from the should of the lamb Arm Chop Blade Chop Neck Slice Shoulder (boneless) Square Cut (whole)

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Shoulder Cuts cont.

Arm chop Blade chop

Neck slice

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Shoulder Cuts cont.

Should (boneless) Square cut (whole)

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Foreshank

2 meat cuts come from the foreshank of the lamb Breast Riblets

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Foreshank cont.

BreastRiblets

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Variety Meats

Variety meats are those things that are left

Not as common as the rest of the cuts of meat from the lamb

They include: Heart Liver Tongue Kidney

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Variety Meats cont.

Heart

Kidney

Liver Tongue