Transcript Lamb ID cuts with answers

Lamb Retail
Cut Session
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Shoulder Arm Chop
Shoulder Blade Chop
Shoulder Neck Slice
Shoulder Roast (Boneless)
Shoulder Square Cut (Whole)
Rib Chop
Rib Roast
Breast
Breast Riblets
Shank
Loin Chop
Loin Double Chop
Loin Double Chop (Boneless)
Loin Roast
Leg American Style Roast
Leg Center Slice
Leg French Style Roast
Leg Shank Portion
Leg Sirloin Chop
Leg Sirloin Portion
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Shoulder Arm Chop
Cut from the arm side of the square-cut shoulder. It includes a
round bone and may include cross sections of the rib bones.
Can be identified by three sections comprising one muscle.
One Muscle
Round Bone
Rib Bones
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Shoulder Blade Chop
Cut from the blade side of the square-cut shoulder
and includes the backbone, blade bone, and rib.
Rib
Backbone
Blade Bone
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Shoulder Neck Slice
A cross cut of the neck containing a small star-shaped bone.
Star-shaped Bone
C
Shoulder Roast (Boneless)
A shoulder roast with all the bones removed. It is
usually tied or elastic netted and is cylindrical in shape.
Elastic Net
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Shoulder Square Cut (Whole)
Square-shaped cut with the blade bone and arm bone exposed.
Arm Bone
Blade Bone
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Rib Chop
Cut from the rib (rack) section between the 6th and 12th rib. It
contains the backbone, and may contain a rib bone in thicker
cuts. The lean in the center area is the ribeye muscle.
Backbone
Rib Bone
Ribeye Muscle
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Rib Roast
Cut from the rib (rack) section between the 6th and 12th rib. It
contains a portion of the backbone and rib bones. The lean
is made up of the ribeye muscle.
Rib Bone
Ribeye Muscle
Backbone
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Breast
Is a narrow strip of meat containing the breastbone and the lower
ends of the ribs. Layers of fat and lean cover the bones on both
the outer and inner surfaces.
Breastbone
Rib Bone
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Breast Riblets
Made from the breast by cutting between the rib bones.
Rib bones are exposed at the thin end of the cut.
Rib Bone
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Shank
Is the foreshank. Contains part of the arm and forearm bone.
Forearm Bone
Arm Bone
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Loin Chop
May be cut from any part of the loin section between the
13th rib and the hipbone. It contains part of the backbone
with the loin eye and tenderloin muscle.
Tenderloin
Backbone
Loin Eye
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Loin Double Chop
Contains the loin eye muscle and tenderloin. The cut is double
because it is a cross-cut of the loin area of the carcass.
Loin Eye
Tenderloin
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Loin Double Chop (Boneless)
Bone is removed from the double chop and rolled in
pinwheel fashion to secure the loin eye together.
Loin Eye
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Loin Roast
Is cut from the loin section between the 13th rib and hipbone.
Muscles present include the loin eye and tenderloin
as well as a portion of the backbone.
Loin Eye
Tenderloin
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Leg American Style Roast
The hind leg with the shank bone removed. The lean is folded
back into the bone pocket and may be fastened with a skewer.
Skewer
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Leg Center Slice
Cut from the center of the leg. It contains the
round leg bone and top, bottom, and tip muscles.
Round Leg Bone
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Leg French Style Roast
Is the full leg with the shank bone exposed by removing
the lean around the base of it.
Shank and
Break Joint
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Leg Shank Portion
The leg with the sirloin half removed and round leg bone exposed.
Round Leg Bone
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Leg Sirloin Chop
Cut from the sirloin section of the leg, which includes the
backbone and part of the hipbone. Bone may vary in shape.
Muscles include the top sirloin, tenderloin, and flank.
Hipbone
Backbone
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Leg Sirloin Portion
The front half of the leg with the sirloin included. The leg bone is
exposed and includes the full sirloin, parts of the tenderloin, and
the inside, outside, and tip muscle. Aitch bone may be identified.
Aitch Bone
Leg Bone
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The End
Shoulder Arm Chop
Cut from the arm side of
a square cut shoulder.
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Proper Name
Lamb Shoulder Arm Chop
Other Names
Shoulder Block
Lamb Round Bone Chop
Shoulder Chop
Arm Cut Chop
Cooking Methods
Braise, Broil, Pan-broil, or Pan-fry
Shoulder Blade Chop
Cut from the blade side of a
square cut shoulder.
C
Proper Name
Lamb Shoulder Blade Chop
Other Names
Blade Cut Chop
Shoulder Block
Shoulder Lamb Chop
Shoulder Blade Lamb Chop
Cooking Methods
Grill, Braise, Broil, Pan-broil, or Pan-fry
Shoulder Neck Slice
Cross cuts of the neck region.
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Proper Name
Lamb Shoulder Neck Slice
Other Names
Lamb Stew Bone-In
Lamb Neck for Stew
Neck of Lamb
Lamb Neck Piece
Cooking Methods
Braise or Cook in Liquid
Shoulder Roast (Boneless)
Cut from the shoulder with all bones removed.
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Proper Name
Lamb Shoulder Roast
Boneless
Other Names
Boneless Shoulder Netted
Rolled Shoulder Roast
Cooking Methods
Roast or Braise
Shoulder Square Cut (Whole)
Cut from the shoulder with the neck removed.
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Proper Name
Lamb Shoulder Square Cut
Whole
Other Names
Shoulder Block
Shoulder Roast
Square Cut Shoulder
Cooking Methods
Roast or Braise
Rib Chop
Cut from either side of the
rack along the backbone.
C
Proper Name
Lamb Rib Chop
Other Names
Rack Lamb Chop
Fresh Lamb Rib Chop
Rib Lamb Chop
Cooking Methods
Grill, Broil, Pan-broil, Pan-fry, or Roast (Bake)
Rib Roast
Cut from either side of the rack and
includes the 6th through the 12th rib.
C
Proper Name
Lamb Rib Roast
Other Names
Lamb Rib Rack for Roasting
Lamb Rack Roast
Hotel Rack
Cooking Methods
Roast or Grill
Breast
Cut from the fore saddle with
the foreshank removed.
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Proper Name
Lamb Breast
Other Name
Breast of Lamb
Cooking Methods
Braise or Roast
Breast Riblets
Cross cuts between the
ribs along the breast.
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Proper Name
Lamb Breast Riblets
Other Names
Lamb Riblets
Lamb Riblets Breast
Cooking Methods
Grill, Broil, Braise, or Cook in Liquid
Shank
Cut from the foreshank.
C
Proper Name
Lamb Shank
Other Names
Lamb Foreshank
Lamb Trotter
Cooking Methods
Braise or Cook in Liquid
Loin Chop
Cut along the loin between
the 13th rib and the hipbone.
C
Proper Name
Lamb Loin Chop
Other Name
Loin Lamb Chop
Cooking Methods
Grill, Broil, Pan-broil, or Pan-fry
Loin Double Chop
Cross cut along both loins between
the 13th rib and the hipbone.
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Proper Name
Lamb Loin Double Chop
Other Names
Double Chop
English Chop
Cooking Methods
Grill, Broil, Pan-broil, or Pan-fry
Loin Double Chop (Boneless)
Cross cut along both loins between the 13th
rib and the hipbone; bones removed.
C
Proper Name
Lamb Loin Double Chop
Boneless
Other Names
English Chop
Boneless Double Loin Chop
Cooking Methods
Grill, Broil, Pan-broil, or Pan-fry
Loin Roast
Cut along one loin between the
13th rib and the hipbone.
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Proper Name
Lamb Loin Roast
Other Names
Saddle Roast
Full Trimmed Loin Roast
Loin Lamb Roast
Cooking Methods
Grill or Roast
Leg American Style Roast
Full hind leg with shank removed.
C
Proper Name
Lamb Leg American Style
Roast
Other Name
American Leg
Cooking Method
Roast
Leg Center Slice
Cut from the center region of the leg.
C
Proper Name
Lamb Leg Center Slice
Other Names
Lamb Leg Chop
Lamb Steak
Leg Steak
Lamb Steak-Leg
Cooking Methods
Grill, Broil, Pan-broil, or Pan-fry
Leg French Style Roast
Hind leg; lean trimmed back 2 inches to make a
handle for easier carving.
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Proper Name
Lamb Leg French Style Roast
Other Name
Frenched Lamb Leg
Cooking Method
Roast
Leg Shank Portion
Cut from the lower two-thirds of the hind
leg, with sirloin half removed.
C
Proper Name
Lamb Leg Shank Portion
Other Names
Shank Half Leg of Lamb
Leg-o-Lamb Shank Half
Leg Shank Half
Cooking Method
Roast
Leg Sirloin Chop
Cut from the upper one-third of the hind
leg, from the sirloin region.
C
Proper Name
Lamb Leg Sirloin Chop
Other Names
Sirloin Lamb Chop
Lamb Sirloin Steak
Cooking Methods
Grill, Broil, Pan-broil, or Pan-fry
Leg Sirloin Portion
Cut from the front half of the hind
leg, includes the sirloin region.
C
Proper Name
Lamb Leg Sirloin Portion
Other Names
Lamb Leg Sirloin Half
Leg of Lamb Butt Half
Leg-o-Lamb Sirloin Half
Lamb Leg Butt Half
Cooking Method
Roast