1 Lamb Meat Identification 3109 Josh Miller

2 Lamb Primal Cuts 6 Primal Cuts  Leg  Loin  Rib  Should  Foreshank  Variety meats

3 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

4 Leg Cuts cont. American style roast Center slice French style roast

5 Leg Cuts cont. Sirloin chop Sirloin Half Shank portion

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

7 Loin Cuts cont. Double chop Loin roast Loin chop

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

9 Rib Cuts cont. Rib chop Rib roast

10 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)

11 Shoulder Cuts cont. Arm chopBlade chop Neck slice

12 Shoulder Cuts cont. Should (boneless) Square cut (whole)

13 Foreshank 2 meat cuts come from the foreshank of the lamb  Breast  Riblets

14 Foreshank cont. Breast Riblets

15 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

16 Variety Meats cont. Heart Kidney Liver Tongue