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(Anatomy and Cuts)(Anatomy and Cuts)

By:By:

Dustin W. WarrenDustin W. Warren

Parts of a LambParts of a Lamb

Carcass BreakdownCarcass Breakdown

Typical live weight = 120 lbs. Typical live weight = 120 lbs.

Carcass weight = 60 lbs. (50% of live Carcass weight = 60 lbs. (50% of live weight)weight)

Saleable retail cuts = 42 lbs. (70% of Saleable retail cuts = 42 lbs. (70% of carcass weight) carcass weight)

Fat and bones = 18 lbs.(30% of carcass Fat and bones = 18 lbs.(30% of carcass weight) weight)

PRIMAL AND SUBPRIMAL PRIMAL AND SUBPRIMAL CUTS OF LAMBCUTS OF LAMB

ShoulderShoulder ShoulderShoulder

The primal lamb shoulder is a relatively large The primal lamb shoulder is a relatively large cut accounting for 36% of the carcass weight. cut accounting for 36% of the carcass weight.

The lamb shoulder contains four rib bones and The lamb shoulder contains four rib bones and the arm, blade and neck bones as well as the arm, blade and neck bones as well as many small, tough muscles whose grains many small, tough muscles whose grains travel in different directions. travel in different directions.

All these bones and muscle groups make it All these bones and muscle groups make it nearly impossible to cook and carve a whole nearly impossible to cook and carve a whole shoulder. shoulder.

Although the shoulder may be cut into chops, Although the shoulder may be cut into chops, or boned and then roasted or braised, with or or boned and then roasted or braised, with or without stuffing, it is more commonly diced for without stuffing, it is more commonly diced for stew or ground for patties.stew or ground for patties.

Shoulder Cont.Shoulder Cont. From the Shoulder (approximately 8 pounds per From the Shoulder (approximately 8 pounds per

shoulder) shoulder)

Blade Chops = 1 lb. Blade Chops = 1 lb.

Arm Chops = 1 lb. Arm Chops = 1 lb.

Ground Lamb = 1 lb. Ground Lamb = 1 lb.

Rolled Shoulder = 8 lbs. Rolled Shoulder = 8 lbs.

Fat and Bone = 5 lbs. Fat and Bone = 5 lbs.

BreastBreast

The primal lamb breast contains the The primal lamb breast contains the breast and foreshank portions of the breast and foreshank portions of the carcass. carcass.

Together they account for approximately Together they account for approximately 17% of the carcass weight and contain 17% of the carcass weight and contain the rib, breast and shank bones. the rib, breast and shank bones.

The primal breast is located beneath the The primal breast is located beneath the primal rack and contains the rib tips, primal rack and contains the rib tips, which are cut off to produce the rack.which are cut off to produce the rack.

Breast Cont.Breast Cont.

From the Breast (approximately 2 From the Breast (approximately 2 pounds per breast) pounds per breast)

Boneless Rolled Breast = 2 lbs. Boneless Rolled Breast = 2 lbs.

Fat and Bone = 2 lbs. Fat and Bone = 2 lbs.

RackRack

The primal lamb rack is also known as The primal lamb rack is also known as the hotel rack. the hotel rack.

It is located between the primal It is located between the primal shoulder and loin. shoulder and loin.

Containing eight ribs and portions of Containing eight ribs and portions of the backbone, it accounts for the backbone, it accounts for approximately 8 % of the carcass approximately 8 % of the carcass weight.weight.

Rack Cont.Rack Cont.

From the Rack (approximately 4 From the Rack (approximately 4 pounds per rack) pounds per rack)

Rack Chops = 6 lbs. Rack Chops = 6 lbs.

Riblets = 1 lb. Riblets = 1 lb.

Fat and Bone = 1 lb. Fat and Bone = 1 lb.

LoinLoin The loin is located between the primal rib and The loin is located between the primal rib and

leg. leg. It contains rib number 13 and portions of the It contains rib number 13 and portions of the

backbone as well as the loin eye muscle, backbone as well as the loin eye muscle, tenderloin and flank. tenderloin and flank.

It accounts for approximately 13% of the It accounts for approximately 13% of the carcass weight.carcass weight.

Except for the flank, the loin meat is very Except for the flank, the loin meat is very tender and is invariably cooked using a dry-heat tender and is invariably cooked using a dry-heat method such as broiling, grilling or roasting. method such as broiling, grilling or roasting.

The loin may be boned to produce boneless The loin may be boned to produce boneless roasts or chops or cut into chops with the bone roasts or chops or cut into chops with the bone in. in.

The loin eye may be removed and cut into The loin eye may be removed and cut into medallions or noisettesmedallions or noisettes

Loin Cont.Loin Cont.

From the Loin (approximately 4 pounds per From the Loin (approximately 4 pounds per loin) loin)

Loin Chops = 6 lbs. Loin Chops = 6 lbs.

Ground Lamb = .5 lb. Ground Lamb = .5 lb.

Lamb Stew = .5 lb. Lamb Stew = .5 lb.

Fat and Bone = 1 lb. Fat and Bone = 1 lb.

LegLeg The primal leg is a large section The primal leg is a large section

accounting for approximately 34 % of accounting for approximately 34 % of the carcass weight. the carcass weight.

It is the posterior portion of the It is the posterior portion of the carcass, separated from the loin by a carcass, separated from the loin by a straight cut anterior to the hipbone straight cut anterior to the hipbone cartilage. cartilage.

As with veal, the cut of meat that As with veal, the cut of meat that would be the sirloin on a beef carcass would be the sirloin on a beef carcass is separated from the lamb loin by this is separated from the lamb loin by this cut and becomes part of the primal leg. cut and becomes part of the primal leg.

Leg Cont.Leg Cont. The lamb leg contains several bones: the The lamb leg contains several bones: the

backbone, tail, hip, aitch, round and shank backbone, tail, hip, aitch, round and shank bones. The primal leg is rarely used as is. More bones. The primal leg is rarely used as is. More often, it is split into two legs and partially or often, it is split into two legs and partially or frilly boned. Lamb legs are quite tender-the frilly boned. Lamb legs are quite tender-the sirloin end more so than the shank end-and are sirloin end more so than the shank end-and are well suited to a variety of cooking methods well suited to a variety of cooking methods

Steaks can also be cut from the hone-in leg, Steaks can also be cut from the hone-in leg, with the sirloin end producing the most tender with the sirloin end producing the most tender cuts. cuts.

The shank end can he diced for stew or ground The shank end can he diced for stew or ground for patties.for patties.

Leg Cont.Leg Cont.

From the leg (approximately 10 From the leg (approximately 10 pounds per leg) pounds per leg)

Sirloin Chops = 3 lbs. Sirloin Chops = 3 lbs.

Frenched or American Leg = 11 lbs. Frenched or American Leg = 11 lbs.

Fat and Bone = 6 lbs. Fat and Bone = 6 lbs.

Questions????Questions????