1. TENNESSEE 4-H MEAT JUDGING PRESENTATION Lamb Retail ID
Gary T. Rodgers
Extension Agent II
Hardeman County

2. Retail Cut Identification Lamb Cuts
Notice that a picture will notify students when the Primal Cut Region changes. Primal Cut Name is underlined in red.
Each slide also has a button that, when clicked will show some features of the cut. To go back to the previously viewed slide, click the button.
Features

3. Retail Cut Identification Lamb Cuts
Shoulder
Breast
Shank
Rib
Leg
Loin

4. Lamb Retail Cuts
Square cut shoulder
French Leg

5. Retail Cut Identification Lamb Cuts
Primal
Retail Cut Name
Shoulder
Lamb Shoulder Square Cut
Lamb Shoulder Arm Chops
Lamb Shoulder Blade Chops
Breast
Lamb Breast Riblets
Shank
Lamb Shank
Rib
Lamb Rib Roast
Lamb Rib Chops
Loin
Lamb Loin Roast
Lamb Loin Chops
Leg
Lamb Leg Sirloin Chops
Lamb Leg Center Slice
Lamb Leg Frenched Style Roast
Lamb Leg American Style Roast

6. Rib

7. Lamb Shoulder Square Cut- L, M, 48, Ro, D/M
LAMB SHOULDER SQUARE CUT WHOLE ROAST
Square shaped cut; Contains arm bone, blade bone and rib bones
69.
Features

8. Lamb Shoulder Arm Chops- L, M, 2, Ch, D/M
Note the round arm bone and rib bone
Features
70.

9. Lamb Shoulder Blade Chop- L, M, 6, Ch, D/M
Note the blade bone, rib bone and back bone
Features
71.

10.
Rib

11. Lamb Breast Riblets- L, A, 81, -, D/M
Long, narrow cuts from the breast; Contains rib bones and thin, flat muscles
72.
Features

12.
Rib

13. 73. Lamb Shank Shank - L, L, 84, -, M L,L,84,-,M LAMB SHANK Features
Comes from the forearm portion of the shoulder; Contains round arm bone and leg bone(shank)
Features
73.

14.
Rib

15. Lamb Rib Rib Roast- L, J, 28, Ro, D
LAMB RIB ROAST
Contains rib bones; Note ribeye muscle; May contain some back bone
Features
74.

16. Lamb Rib Rib Chop- L, J, 28, Ch, D
LAMB RIB CHOP
Contains rib bones; Note ribeye muscle; May contain some back bone; 3/4"-1" thickness
75.
Features

17.
Rib

18. Lamb Loin Loin Roast- L, H, 24, Ro, D
LAMB LOIN ROAST
Note "T-bone" which is backbone and transverse process; Contains top loin and tenderloin muscle
Features
76.

19. Lamb Loin Loin Chop- L, H, 24, Ch, D
LAMB LOIN CHOP
Note "T-bone" which is backbone and transverse process; Contains top loin and tenderloin muscle; 1"-1 1/2" thickness
Features
77.

20.
Rib

21. Lamb Leg Sirloin Chop- L, G, 37, Ch, D
Comes from the sirloin section; Note hip bone and also may contain backbone
Features
78.

22. Lamb Leg Center Slice- L, G, 12, Sl, D
Comes from center of the leg; Contains top, bottom, eye and tip muscles; Note round leg bone
Features
79.

23. Lamb Leg Frenched Style Roast- L, G, 18, Ro, D
Note shank bone of the leg is exposed
Features
80.

24. Lamb Leg American Style Roast- L, G, 1, Ro, D
Note shank bone of the leg is removed
81.
Features

25. Primal
Retail Cut Name
Cookery Method
Specie
Retail Name
Type
Shoulder
Lamb Shoulder Square Cut
Dry/Moist L M 48 Ro
D/M
Lamb Shoulder Arm Chops 2 Ch
Lamb Shoulder Blade Chops 6
Breast
Lamb Breast Riblets A 81
Shank
Lamb Shank
Moist 84
Rib
Lamb Rib Roast
Dry J 28 D
Lamb Rib Chops
Loin
Lamb Loin Roast H 24
Lamb Loin Chops
Leg
Lamb Leg Sirloin Chops G 37
Lamb Leg Center Slice 12 Sl
Lamb Leg Frenched Style Roast 18
Lamb Leg American Style Roast 1

26. TENNESSEE 4-H MEAT JUDGING ACTIVITY GUIDELINES
Credit for the photos used in the Retail Identification portion of this presentation goes to:
Texas AgriLife Extension Service and the AggieMeat website (aggiemeat.tamu.edu)
University of Kentucky Agripedia Meats ID page

27. American Meat Science Association – 4-H Meat Judging
Additional Resources
Texas A & M Meat Science Department
Has judging classes as well as retail ID practice
Note that some of the retail ID cuts may not be included in the Tennessee 4-H list.
American Meat Science Association – 4-H Meat Judging
Has information on National 4-H Contests
Has links to several very good resources

28. Retail Cut Identification Lamb Cuts
Next section will cover Variety Meats