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Meat Cuts Manual
LAMB - TABLE OF CONTENTS
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Diagram of Meat Cuts
Skeletal Diagram
Meat Cut Nomenclature and Description
| 1. |
Lamb |
| 2. |
Dressed Lamb Carcass |
| |
2.1 |
Front Half |
| |
2.2 |
Hind Half |
| 3. |
Side |
| |
3.1 |
Front Quarter |
| |
3.2 |
Hind Quarter |
| 4. |
Front - Front, Double |
| |
4.1 |
Shank |
| |
4.2 |
Breast |
| |
4.3 |
Neck |
| |
4.4 |
Shoulder - Shoulder, Double |
| 5. |
Leg - Leg, Double |
| |
5.1 |
Shank |
| |
5.2 |
Leg, Shank Portion (A) |
| |
5.3 |
Leg, Shank Portion (B) |
| |
5.4 |
Leg, Butt Portion |
| |
5.5 |
Sirloin - Sirloin, Double |
| |
5.6 |
Leg, Short Cut |
| 6. |
Whole Loin - Whole Loin,
Double |
| |
6.1 |
Loin - Loin, Double |
| |
6.2 |
Rib - Rib, Double |
| 7. |
Flank |
| 8. |
Rib and Flank, Double |
List of Meat Cut Modifiers
Variety Meats
|
