1. Understanding Lamb

2. The Definition of Lamb Meat of sheep slaughtered when they are less than one year old, after 12 months it is call mutton Spring lamb is young lamb, typically 3-5 months that has not been fed grass or grains Because lamb is slaughtered at an early age, it is almost always tender Lamb has a special and distinctive flavour 2

3. The Definition of Lamb Lamb accounts for a small percentage of meat consumed in this country Many people do not cook lamb at home but will order it in restaurants Lamb flavour allows the use of robust sauces and accompaniments that might mask other meats 3

4. Skeletal Structure of a Lamb 4

5. Primals of the Lamb 5

6. Primal Cuts of Lamb Shoulder/front Shank/breast Rack Loin (includes flank) Leg (can include sirloin) 6

7. Primal Cuts of Lamb 7

8. Front/Shoulder This accounts for 45% of the total carcass weight The split occurs between ribs 4 and 5 It contains many small muscles, and some connective tissue so stewing and braising suits if best Common cuts include shoulder ‘chops’, rolled roasts, stew meat, ground lamb 8

9. Primals of the Lamb 9

10. Primal Cuts of Lamb 10

11. Breast and Shank This contains a lot of cartilage and other connective tissues, making it one of the few lamb primal cuts that needs to be cooked with moist heat. Lamb breast can also be used for making ground lamb. 11 Primal Cuts of Lamb

12. 12

13. Primal Cuts of Lamb 13

14. Rack Contains 8 ribs, numbers 5-12 The rack makes up 8% of the carcass weight It is also known as the hotel rack and is valued for its tender eye muscle Some of the sub primals include rib chops, french rack, crown rib roast 14 Primal Cuts of Lamb

15. 15

16. Primal Cuts of Lamb 16

17. Loin Accounts for 13% of the carcass weight It is located between the primal rib and the leg It typically contains rib 13 It is a very tender primal so dry heat is used Sub primals include noisettes, loin chops, boneless roasts When the rack and loin are kept together, it is called the whole loin when the whole loin is trimmed, it is called the saddle 17 Primal Cuts of Lamb

18. 18

19. Primal Cuts of Lamb 19

20. Leg This accounts for 34% of the carcass weight The leg typically comes with the sirloin attached It is a fairly tender muscle so dry, moist and combination cooking methods can be used Sub primals include meat for kebabs, roasts (whole, boned/stuffed), stew meat, ground meat, and the shank can be braised 20 Primal Cuts of Lamb

21. 21

22. Primal Cuts of Lamb 22

23. Specialty Cuts-Flank and Neck As is the case with beef flank, lamb flank can be tough unless cooked with moist heat. Lamb flank can also be used for making ground lamb. The neck is a tougher cut with a lot of cartilage, the lamb neck is best used for making lamb stew 23 Primal Cuts of Lamb

24. 24

25. Primal Cuts of Lamb Lamb Neck and Rolled Lamb Flank 25

26. Primal Cuts of Lamb Rack of Lamb 26

27. Primal Cuts of Lamb Loin of Lamb 27

28. Primal Cuts of Lamb Leg of Lamb 28

29. Primal Cuts of Lamb Because lamb carcasses are so small and easily handled, purveyors often sell them whole or cut in a variety of ways to meet the customers needs Lamb Farming 29