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Shoulder Arm ChopShoulder Blade ChopShoulder Neck SliceShoulder Roast (Boneless)Shoulder Square Cut (Whole)Rib ChopRib RoastBreastBreast Riblets ShankLoin ChopLoin Double ChopLoin Double Chop (Boneless)Loin RoastLeg American Style RoastLeg Center SliceLeg Center SliceLeg French Style RoastLeg French Style RoastLeg Leg Shank PortionShank PortionLeg Sirloin ChopLeg Sirloin ChopLeg Sirloin PortionLeg Sirloin Portion

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Shoulder Arm ChopShoulder Arm ChopShoulder Arm ChopShoulder Arm Chop

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Round BoneRound BoneRound BoneRound Bone

Rib BonesRib BonesRib BonesRib Bones

Cut from the arm side of the square-cut shoulder. It includes aCut from the arm side of the square-cut shoulder. It includes around bone and may include cross sections of the rib bones.round bone and may include cross sections of the rib bones.Can be identified by three sections comprising one muscle.Can be identified by three sections comprising one muscle.

Cut from the arm side of the square-cut shoulder. It includes aCut from the arm side of the square-cut shoulder. It includes around bone and may include cross sections of the rib bones.round bone and may include cross sections of the rib bones.Can be identified by three sections comprising one muscle.Can be identified by three sections comprising one muscle.

One MuscleOne MuscleOne MuscleOne Muscle

Shoulder Blade ChopShoulder Blade Chop

Blade BoneBlade Bone

BackboneBackboneRibRib

Cut from the blade side of the square-cut shoulder Cut from the blade side of the square-cut shoulder and includes the backbone, blade bone, and rib.and includes the backbone, blade bone, and rib.

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Shoulder Neck SliceShoulder Neck SliceA cross cut of the neck containing a small star-shaped bone.A cross cut of the neck containing a small star-shaped bone.

Star-shaped BoneStar-shaped Bone

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Shoulder Roast (Boneless)Shoulder Roast (Boneless)A shoulder roast with all the bones removed. It isA shoulder roast with all the bones removed. It isusually tied or elastic netted and is cylindrical in shape.usually tied or elastic netted and is cylindrical in shape.

Elastic NetElastic Net

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Shoulder Square Cut (Whole)Shoulder Square Cut (Whole)

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Arm BoneArm Bone

Square-shaped cut with the blade bone and arm bone exposed. Square-shaped cut with the blade bone and arm bone exposed.

Blade BoneBlade Bone

Rib ChopRib Chop

BackboneBackbone

Cut from the rib (rack) section between the 6Cut from the rib (rack) section between the 6thth and 12 and 12thth rib. It rib. Itcontains the backbone, and may contain a rib bone in thickercontains the backbone, and may contain a rib bone in thickercuts. The lean in the center area is the ribeye muscle.cuts. The lean in the center area is the ribeye muscle.

Rib BoneRib Bone

Ribeye MuscleRibeye Muscle

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Rib RoastRib RoastCut from the rib (rack) section between the 6Cut from the rib (rack) section between the 6thth and 12 and 12thth rib. It rib. Itcontains a portion of the backbone and rib bones. The leancontains a portion of the backbone and rib bones. The leanis made up of the ribeye muscle.is made up of the ribeye muscle.

BackboneBackbone

Rib BoneRib Bone

Ribeye MuscleRibeye Muscle

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BreastBreastIs a narrow strip of meat containing the breastbone and the lowerIs a narrow strip of meat containing the breastbone and the lowerends of the ribs. Layers of fat and lean cover the bones on bothends of the ribs. Layers of fat and lean cover the bones on boththe outer and inner surfaces.the outer and inner surfaces.

BreastboneBreastbone

Rib BoneRib Bone

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Breast RibletsBreast RibletsMade from the breast by cutting between the rib bones.Made from the breast by cutting between the rib bones.Rib bones are exposed at the thin end of the cut.Rib bones are exposed at the thin end of the cut.

Rib BoneRib Bone

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ShankShank

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Is the foreshank. Contains part of the arm and forearm bone.Is the foreshank. Contains part of the arm and forearm bone.

Forearm BoneForearm Bone

Arm BoneArm Bone

Loin ChopLoin ChopMay be cut from any part of the loin section between theMay be cut from any part of the loin section between the1313thth rib and the hipbone. It contains part of the backbone rib and the hipbone. It contains part of the backbonewith the loin eye and tenderloin muscle.with the loin eye and tenderloin muscle.

BackboneBackbone

Loin EyeLoin Eye

TenderloinTenderloin

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Loin Double ChopLoin Double Chop

Loin EyeLoin Eye

TenderloinTenderloin

Contains the loin eye muscle and tenderloin. The cut is doubleContains the loin eye muscle and tenderloin. The cut is doublebecause it is a cross-cut of the loin area of the carcass.because it is a cross-cut of the loin area of the carcass.

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Loin Double Chop (Boneless)Loin Double Chop (Boneless)

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Bone is removed from the double chop and rolled inBone is removed from the double chop and rolled inpinwheel fashion to secure the loin eye together.pinwheel fashion to secure the loin eye together.

Loin EyeLoin Eye

Loin RoastLoin RoastIs cut from the loin section between the 13Is cut from the loin section between the 13thth rib and hipbone. rib and hipbone.Muscles present include the loin eye and tenderloin Muscles present include the loin eye and tenderloin as well as a portion of the backbone.as well as a portion of the backbone.

Loin EyeLoin Eye

TenderloinTenderloin

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Leg American Style RoastLeg American Style RoastThe hind leg with the shank bone removed. The lean is foldedThe hind leg with the shank bone removed. The lean is foldedback into the bone pocket and may be fastened with a skewer.back into the bone pocket and may be fastened with a skewer.

SkewerSkewer

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Leg Center SliceLeg Center SliceCut from the center of the leg. It contains theCut from the center of the leg. It contains theround leg bone and top, bottom, and tip muscles.round leg bone and top, bottom, and tip muscles.

Round Leg BoneRound Leg Bone

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Leg French Style RoastLeg French Style RoastIs the full leg with the shank bone exposed by removingIs the full leg with the shank bone exposed by removingthe lean around the base of it.the lean around the base of it.

Shank andShank andBreak JointBreak Joint

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Leg Shank PortionLeg Shank PortionThe leg with the sirloin half removed and round leg bone exposed.The leg with the sirloin half removed and round leg bone exposed.

Round Leg BoneRound Leg Bone

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Leg Sirloin ChopLeg Sirloin ChopCut from the sirloin section of the leg, which includes theCut from the sirloin section of the leg, which includes thebackbone and part of the hipbone. Bone may vary in shape.backbone and part of the hipbone. Bone may vary in shape.Muscles include the top sirloin, tenderloin, and flank.Muscles include the top sirloin, tenderloin, and flank.

BackboneBackbone

HipboneHipbone

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Leg Sirloin PortionLeg Sirloin Portion

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Leg BoneLeg Bone

The front half of the leg with the sirloin included. The leg bone isThe front half of the leg with the sirloin included. The leg bone isexposed and includes the full sirloin, parts of the tenderloin, andexposed and includes the full sirloin, parts of the tenderloin, andthe inside, outside, and tip muscle. Aitch bone may be identified.the inside, outside, and tip muscle. Aitch bone may be identified.

Aitch BoneAitch Bone

The EndThe End

Shoulder Arm ChopShoulder Arm Chop

Cut from the arm side ofCut from the arm side ofa square cut shoulder.a square cut shoulder.

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Proper NameProper Name

Lamb Shoulder Arm ChopLamb Shoulder Arm ChopOther NamesOther Names

Shoulder BlockShoulder BlockLamb Round Bone ChopLamb Round Bone ChopShoulder ChopShoulder ChopArm Cut ChopArm Cut Chop

Cooking MethodsCooking MethodsBraise, Broil, Pan-broil, or Pan-fryBraise, Broil, Pan-broil, or Pan-fry

Shoulder Blade ChopShoulder Blade Chop

Cut from the blade side of aCut from the blade side of asquare cut shoulder.square cut shoulder.

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Proper NameProper NameLamb Shoulder Blade ChopLamb Shoulder Blade Chop

Other NamesOther NamesBlade Cut ChopBlade Cut ChopShoulder BlockShoulder BlockShoulder Lamb ChopShoulder Lamb ChopShoulder Blade Lamb ChopShoulder Blade Lamb Chop

Cooking MethodsCooking MethodsGrill, Braise, Broil, Pan-broil, or Pan-fryGrill, Braise, Broil, Pan-broil, or Pan-fry

Shoulder Neck SliceShoulder Neck Slice

Cross cuts of the neck region.Cross cuts of the neck region.

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Proper NameProper Name

Lamb Shoulder Neck SliceLamb Shoulder Neck SliceOther NamesOther Names

Lamb Stew Bone-InLamb Stew Bone-InLamb Neck for StewLamb Neck for StewNeck of LambNeck of LambLamb Neck PieceLamb Neck Piece

Cooking MethodsCooking MethodsBraise or Cook in LiquidBraise or Cook in Liquid

Shoulder Roast (Boneless)Shoulder Roast (Boneless)

Cut from the shoulder with all bones removed.Cut from the shoulder with all bones removed.

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Proper NameProper Name

Lamb Shoulder Roast Lamb Shoulder Roast BonelessBoneless

Other NamesOther NamesBoneless Shoulder NettedBoneless Shoulder NettedRolled Shoulder RoastRolled Shoulder Roast

Cooking MethodsCooking MethodsRoast or BraiseRoast or Braise

Shoulder Square Cut (Whole)Shoulder Square Cut (Whole)

Cut from the shoulder with the neck removed. Cut from the shoulder with the neck removed.

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Proper NameProper Name

Lamb Shoulder Square Cut Lamb Shoulder Square Cut WholeWhole

Other NamesOther NamesShoulder BlockShoulder BlockShoulder RoastShoulder RoastSquare Cut ShoulderSquare Cut Shoulder

Cooking MethodsCooking MethodsRoast or BraiseRoast or Braise

Rib ChopRib Chop

Cut from either side of theCut from either side of therack along the backbone. rack along the backbone.

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Proper NameProper Name

Lamb Rib ChopLamb Rib ChopOther NamesOther Names

Rack Lamb ChopRack Lamb ChopFresh Lamb Rib ChopFresh Lamb Rib ChopRib Lamb ChopRib Lamb Chop

Cooking MethodsCooking MethodsGrill, Broil, Pan-broil, Pan-fry, or Roast (Bake)Grill, Broil, Pan-broil, Pan-fry, or Roast (Bake)

Rib RoastRib Roast

Cut from either side of the rack andCut from either side of the rack andincludes the 6includes the 6thth through the 12 through the 12thth rib. rib.

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Proper NameProper Name

Lamb Rib RoastLamb Rib RoastOther NamesOther Names

Lamb Rib Rack for RoastingLamb Rib Rack for RoastingLamb Rack RoastLamb Rack RoastHotel RackHotel Rack

Cooking MethodsCooking MethodsRoast or GrillRoast or Grill

BreastBreast

Cut from the fore saddle withCut from the fore saddle withthe foreshank removed. the foreshank removed.

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Proper NameProper Name

Lamb BreastLamb BreastOther NameOther Name

Breast of LambBreast of Lamb

Cooking MethodsCooking MethodsBraise or RoastBraise or Roast

Breast RibletsBreast Riblets

Cross cuts between theCross cuts between theribs along the breast. ribs along the breast.

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Proper NameProper Name

Lamb Breast RibletsLamb Breast RibletsOther NamesOther Names

Lamb RibletsLamb RibletsLamb Riblets BreastLamb Riblets Breast

Cooking MethodsCooking MethodsGrill, Broil, Braise, or Cook in LiquidGrill, Broil, Braise, or Cook in Liquid

ShankShank

Cut from the foreshank.Cut from the foreshank.

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Proper NameProper Name

Lamb ShankLamb ShankOther NamesOther NamesLamb ForeshankLamb ForeshankLamb TrotterLamb Trotter

Cooking MethodsCooking MethodsBraise or Cook in LiquidBraise or Cook in Liquid

Loin ChopLoin Chop

Cut along the loin betweenCut along the loin betweenthe 13the 13thth rib and the hipbone. rib and the hipbone.

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Proper NameProper Name

Lamb Loin ChopLamb Loin ChopOther NameOther Name

Loin Lamb ChopLoin Lamb Chop

Cooking MethodsCooking MethodsGrill, Broil, Pan-broil, or Pan-fryGrill, Broil, Pan-broil, or Pan-fry

Loin Double ChopLoin Double Chop

Cross cut along both loins betweenCross cut along both loins betweenthe 13the 13thth rib and the hipbone. rib and the hipbone.

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Proper NameProper Name

Lamb Loin Double ChopLamb Loin Double ChopOther NamesOther Names

Double ChopDouble ChopEnglish ChopEnglish Chop

Cooking MethodsCooking MethodsGrill, Broil, Pan-broil, or Pan-fryGrill, Broil, Pan-broil, or Pan-fry

Loin Double Chop (Boneless)Loin Double Chop (Boneless)

Cross cut along both loins between the 13Cross cut along both loins between the 13thth

rib and the hipbone; bones removed. rib and the hipbone; bones removed.

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Proper NameProper Name

Lamb Loin Double Chop Lamb Loin Double Chop BonelessBoneless

Other NamesOther NamesEnglish ChopEnglish ChopBoneless Double Loin ChopBoneless Double Loin Chop

Cooking MethodsCooking MethodsGrill, Broil, Pan-broil, or Pan-fryGrill, Broil, Pan-broil, or Pan-fry

Loin RoastLoin Roast

Cut along one loin between theCut along one loin between the1313thth rib and the hipbone. rib and the hipbone.

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Proper NameProper Name

Lamb Loin RoastLamb Loin RoastOther NamesOther Names

Saddle RoastSaddle RoastFull Trimmed Loin RoastFull Trimmed Loin RoastLoin Lamb RoastLoin Lamb Roast

Cooking MethodsCooking MethodsGrill or RoastGrill or Roast

Leg American Style RoastLeg American Style Roast

Full hind leg with shank removed.Full hind leg with shank removed.

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Proper NameProper Name

Lamb Leg American Style Lamb Leg American Style RoastRoast

Other NameOther NameAmerican LegAmerican Leg

Cooking MethodCooking MethodRoastRoast

Leg Center SliceLeg Center Slice

Cut from the center region of the leg. Cut from the center region of the leg.

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Proper NameProper Name

Lamb Leg Center SliceLamb Leg Center SliceOther NamesOther Names

Lamb Leg ChopLamb Leg ChopLamb SteakLamb SteakLeg SteakLeg SteakLamb Steak-LegLamb Steak-Leg

Cooking MethodsCooking MethodsGrill, Broil, Pan-broil, or Pan-fryGrill, Broil, Pan-broil, or Pan-fry

Leg French Style RoastLeg French Style Roast

Hind leg; lean trimmed back 2 inches to make aHind leg; lean trimmed back 2 inches to make ahandle for easier carving. handle for easier carving.

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Proper NameProper Name

Lamb Leg French Style RoastLamb Leg French Style RoastOther NameOther Name

Frenched Lamb LegFrenched Lamb Leg

Cooking MethodCooking MethodRoastRoast

Leg Shank PortionLeg Shank Portion

Cut from the lower two-thirds of the hindCut from the lower two-thirds of the hindleg, with sirloin half removed. leg, with sirloin half removed.

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Proper NameProper Name

Lamb Leg Shank PortionLamb Leg Shank PortionOther NamesOther Names

Shank Half Leg of LambShank Half Leg of LambLeg-o-Lamb Shank HalfLeg-o-Lamb Shank HalfLeg Shank HalfLeg Shank Half

Cooking MethodCooking MethodRoastRoast

Leg Sirloin ChopLeg Sirloin Chop

Cut from the upper one-third of the hindCut from the upper one-third of the hindleg, from the sirloin region. leg, from the sirloin region.

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Proper NameProper Name

Lamb Leg Sirloin ChopLamb Leg Sirloin ChopOther NamesOther Names

Sirloin Lamb ChopSirloin Lamb ChopLamb Sirloin SteakLamb Sirloin Steak

Cooking MethodsCooking MethodsGrill, Broil, Pan-broil, or Pan-fryGrill, Broil, Pan-broil, or Pan-fry

Leg Sirloin PortionLeg Sirloin Portion

Cut from the front half of the hindCut from the front half of the hindleg, includes the sirloin region. leg, includes the sirloin region.

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Proper NameProper Name

Lamb Leg Sirloin PortionLamb Leg Sirloin PortionOther NamesOther Names

Lamb Leg Sirloin HalfLamb Leg Sirloin HalfLeg of Lamb Butt HalfLeg of Lamb Butt HalfLeg-o-Lamb Sirloin HalfLeg-o-Lamb Sirloin HalfLamb Leg Butt HalfLamb Leg Butt Half

Cooking MethodCooking MethodRoastRoast