Transcript Lamb Meat Identification

Lamb Meat
Identification
3109
Josh Miller
1
Lamb Primal Cuts

6 Primal Cuts
Leg
 Loin
 Rib
 Should
 Foreshank
 Variety meats

2
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

3
Leg Cuts cont.
Center slice
American style roast
French style roast
4
Leg Cuts cont.
Sirloin chop
Sirloin Half
Shank portion
5
Loin Cuts

There are 3 loin cuts in a lamb
Double Chop
 Loin Roast
 Loin Chop

6
Loin Cuts cont.
Double chop
Loin roast
Loin chop
7
Rib Cuts

There are 2 cuts that come from
the rib in a lamb
Rib Chop
 Rib Roast

8
Rib Cuts cont.
Rib chop
Rib roast
9
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)

10
Shoulder Cuts cont.
Arm chop
Blade chop
Neck slice
11
Shoulder Cuts cont.
Should (boneless)
Square cut (whole)
12
Foreshank

2 meat cuts come from the
foreshank of the lamb
Breast
 Riblets

13
Foreshank cont.
Breast
Riblets
14
Variety Meats
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
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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

15
Variety Meats cont.
Kidney
Heart
Liver
Tongue
16