{"id":92,"date":"2015-08-27T18:21:26","date_gmt":"2015-08-27T18:21:26","guid":{"rendered":"http:\/\/opentextbc.ca\/meatcutting\/?post_type=chapter&p=92"},"modified":"2019-07-04T18:07:42","modified_gmt":"2019-07-04T18:07:42","slug":"lamb","status":"publish","type":"chapter","link":"https:\/\/opentextbc.ca\/meatcutting\/chapter\/lamb\/","title":{"raw":"Lamb","rendered":"Lamb"},"content":{"raw":"Lamb refers to young male and female sheep. They are slaughtered at approximately six months of age. The lamb carcass dressed weight is usually between 25 and 27 kg (50 and 60 lb). Because it is young, lamb is very tender, promoting dry heat cooking for most of the animal. Due to the high price per pound and small carcass size, lamb is most often marketed with the bone in. Sheep over the age of 12 months is referred to as mutton. Mutton has a much stronger flavour and is less tender than lamb.\r\n\r\n[caption id=\"attachment_471\" align=\"alignnone\" width=\"500\"]\".\"<\/a> Figure 26 Lamb carcass.[\/caption]\r\n\r\nThe lamb carcass (Figure 26) is broken into four primals: front, leg, loin, and flank. The lamb front is then broken into four sub-primals: the lab shoulder, neck, fore shank, and breast. The lamb leg can be left whole or split into leg shank and butt portion. The loin consists of two parts: the rib and loin. Locations of primal and cub-primal cuts of lamb are shown in Figure 27 and Table 35.\r\n\r\n[caption id=\"attachment_472\" align=\"alignnone\" width=\"500\"]\".\"<\/a> Figure 27. Lamb primal and sub-primal cuts.[\/caption]\r\n\r\n\r\n\r\n\r\n\r\n\r\n
Table 35 - Primal and sub-primal cuts of lamb.<\/caption>\r\n
Primal<\/strong><\/td>\r\nSub-primals<\/strong><\/td>\r\n<\/tr>\r\n
Leg<\/td>\r\nShank (A),Leg, shank portion (B), Leg, butt portion (C and D), Sirloin (E)<\/td>\r\n<\/tr>\r\n
Loin<\/td>\r\nRib (rack) (G), Loin (F)<\/td>\r\n<\/tr>\r\n
Flank<\/td>\r\nNo further breakdown (H)<\/td>\r\n<\/tr>\r\n
Front<\/td>\r\nShoulder (J), Breast (L), Neck (I), Shank (M)<\/td>\r\n<\/tr>\r\n<\/tbody>\r\n<\/table>\r\nThe primals and sub-primals are further broken down into retail and restaurant cuts as shown in Table 36.\r\n\r\n\r\n\r\n\r\n\r\n\r\n\r\n\r\n\r\n\r\n\r\n\r\n\r\n\r\n\r\n
Table 36: Retail and restaurant cuts of lamb.<\/caption>\r\n
Primal<\/strong><\/td>\r\nRetail Meat Sales Cuts<\/strong><\/td>\r\nRestaurant Cuts<\/strong><\/td>\r\nAlternate Names<\/strong><\/td>\r\n<\/tr>\r\n
Lamb leg<\/td>\r\nLamb leg shank portion<\/td>\r\nLeg of lamb<\/td>\r\n<\/td>\r\n<\/tr>\r\n
<\/td>\r\nLamb leg butt portion<\/td>\r\n<\/td>\r\n<\/td>\r\n<\/tr>\r\n
<\/td>\r\nLamb leg sirloin chops<\/td>\r\nLamb sirloin (boneless)<\/td>\r\n<\/td>\r\n<\/tr>\r\n
<\/td>\r\nLamb shank<\/td>\r\n<\/td>\r\n<\/td>\r\n<\/tr>\r\n
Lamb loin<\/td>\r\nLamb loin chops<\/td>\r\nLamb T-bone<\/td>\r\n<\/td>\r\n<\/tr>\r\n
<\/td>\r\nLamb rib chops<\/td>\r\nLamb chops<\/td>\r\nLamb popsicles<\/td>\r\n<\/tr>\r\n
<\/td>\r\nLamb rack<\/td>\r\nRack of lamb<\/td>\r\nBoth lamb racks can be used to produce a crown roast<\/td>\r\n<\/tr>\r\n
Lamb flank<\/td>\r\nLamb flank rolled (boneless)<\/td>\r\n<\/td>\r\n<\/td>\r\n<\/tr>\r\n
Lamb shoulder<\/td>\r\nLamb shoulder arm chops<\/td>\r\n<\/td>\r\n<\/td>\r\n<\/tr>\r\n
<\/td>\r\nLamb shoulder blade chops<\/td>\r\n<\/td>\r\n<\/td>\r\n<\/tr>\r\n
<\/td>\r\nLamb neck chops<\/td>\r\n<\/td>\r\n<\/td>\r\n<\/tr>\r\n
<\/td>\r\nLamb shoulder roast<\/td>\r\nLamb shoulder<\/td>\r\nOyster shoulder<\/td>\r\n<\/tr>\r\n
<\/td>\r\nLamb shank<\/td>\r\n<\/td>\r\n<\/td>\r\n<\/tr>\r\n<\/tbody>\r\n<\/table>\r\nFigure 28 displays retail lamb cuts. To download this poster:<\/a>\r\n\r\n[caption id=\"attachment_473\" align=\"alignnone\" width=\"500\"]\".\"<\/a> Figure 28 Lamb cuts.[\/caption]","rendered":"

Lamb refers to young male and female sheep. They are slaughtered at approximately six months of age. The lamb carcass dressed weight is usually between 25 and 27 kg (50 and 60 lb). Because it is young, lamb is very tender, promoting dry heat cooking for most of the animal. Due to the high price per pound and small carcass size, lamb is most often marketed with the bone in. Sheep over the age of 12 months is referred to as mutton. Mutton has a much stronger flavour and is less tender than lamb.<\/p>\n

\".\"<\/a>
Figure 26 Lamb carcass.<\/figcaption><\/figure>\n

The lamb carcass (Figure 26) is broken into four primals: front, leg, loin, and flank. The lamb front is then broken into four sub-primals: the lab shoulder, neck, fore shank, and breast. The lamb leg can be left whole or split into leg shank and butt portion. The loin consists of two parts: the rib and loin. Locations of primal and cub-primal cuts of lamb are shown in Figure 27 and Table 35.<\/p>\n

\".\"<\/a>
Figure 27. Lamb primal and sub-primal cuts.<\/figcaption><\/figure>\n\n\n\n\n\n\n\n
Table 35 – Primal and sub-primal cuts of lamb.<\/caption>\n
Primal<\/strong><\/td>\nSub-primals<\/strong><\/td>\n<\/tr>\n
Leg<\/td>\nShank (A),Leg, shank portion (B), Leg, butt portion (C and D), Sirloin (E)<\/td>\n<\/tr>\n
Loin<\/td>\nRib (rack) (G), Loin (F)<\/td>\n<\/tr>\n
Flank<\/td>\nNo further breakdown (H)<\/td>\n<\/tr>\n
Front<\/td>\nShoulder (J), Breast (L), Neck (I), Shank (M)<\/td>\n<\/tr>\n<\/tbody>\n<\/table>\n

The primals and sub-primals are further broken down into retail and restaurant cuts as shown in Table 36.<\/p>\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n
Table 36: Retail and restaurant cuts of lamb.<\/caption>\n
Primal<\/strong><\/td>\nRetail Meat Sales Cuts<\/strong><\/td>\nRestaurant Cuts<\/strong><\/td>\nAlternate Names<\/strong><\/td>\n<\/tr>\n
Lamb leg<\/td>\nLamb leg shank portion<\/td>\nLeg of lamb<\/td>\n<\/td>\n<\/tr>\n
<\/td>\nLamb leg butt portion<\/td>\n<\/td>\n<\/td>\n<\/tr>\n
<\/td>\nLamb leg sirloin chops<\/td>\nLamb sirloin (boneless)<\/td>\n<\/td>\n<\/tr>\n
<\/td>\nLamb shank<\/td>\n<\/td>\n<\/td>\n<\/tr>\n
Lamb loin<\/td>\nLamb loin chops<\/td>\nLamb T-bone<\/td>\n<\/td>\n<\/tr>\n
<\/td>\nLamb rib chops<\/td>\nLamb chops<\/td>\nLamb popsicles<\/td>\n<\/tr>\n
<\/td>\nLamb rack<\/td>\nRack of lamb<\/td>\nBoth lamb racks can be used to produce a crown roast<\/td>\n<\/tr>\n
Lamb flank<\/td>\nLamb flank rolled (boneless)<\/td>\n<\/td>\n<\/td>\n<\/tr>\n
Lamb shoulder<\/td>\nLamb shoulder arm chops<\/td>\n<\/td>\n<\/td>\n<\/tr>\n
<\/td>\nLamb shoulder blade chops<\/td>\n<\/td>\n<\/td>\n<\/tr>\n
<\/td>\nLamb neck chops<\/td>\n<\/td>\n<\/td>\n<\/tr>\n
<\/td>\nLamb shoulder roast<\/td>\nLamb shoulder<\/td>\nOyster shoulder<\/td>\n<\/tr>\n
<\/td>\nLamb shank<\/td>\n<\/td>\n<\/td>\n<\/tr>\n<\/tbody>\n<\/table>\n

Figure 28 displays retail lamb cuts. To download this poster:<\/a><\/p>\n

\".\"<\/a>
Figure 28 Lamb cuts.<\/figcaption><\/figure>\n

Media Attributions<\/h2>