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Retail Cuts of Lamb Diagram

This document provides a diagram of the cuts of meat available from a lamb, organized by the main body parts - rib, loin, leg, shoulder, front and flank. It includes various chops, roasts, steaks and other cuts that can be obtained from each section of the lamb, many of which are either bone-in or boneless. Ground lamb and cubes for kabobs are also listed as other available cuts.

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Sivamurugan Perumal
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1K views1 page

Retail Cuts of Lamb Diagram

This document provides a diagram of the cuts of meat available from a lamb, organized by the main body parts - rib, loin, leg, shoulder, front and flank. It includes various chops, roasts, steaks and other cuts that can be obtained from each section of the lamb, many of which are either bone-in or boneless. Ground lamb and cubes for kabobs are also listed as other available cuts.

Uploaded by

Sivamurugan Perumal
Copyright
© © All Rights Reserved
We take content rights seriously. If you suspect this is your content, claim it here.
Available Formats
Download as PDF, TXT or read online on Scribd
  • Retail Cuts of Lamb: This section illustrates various retail lamb cuts categorized by primal cuts, including illustrations of the arm, rib chops, and more.
  • Primal Cuts Overview: Provides an overview of the primal cuts of lamb, highlighting the shoulder, loin, and leg sections.
  • Carcass Diagram: Features the full carcass diagram, detailing the location of different lamb cuts with references for culinary uses.

The Rib

The Shoulder

The Front
& Flank

Retail Cuts of Lamb


Boneless Rolled Flank Roast

Arm Chop

Blade Chops Duo

Crown Roast

Bone-in Shoulder Roast

Rack of Lamb Double


Frenched Roast

Loin Noisettes

Frenched Foreleg

Shoulder

Neck Slice

The Leg

Frenched Rack

Rib Roast 8-rib Rack

Rib Roast 14-rib


Frenched Hotel Rack

Buttery Loin
Boneless

Double
Loin Chop

Loin Chop

Boneless Loin

Buttery Loin
Boneless

Tenderloin

Boneless Sirloin Steaks

Boneless Leg

Boneless Double
Loin Roast

Sirloin Chops
Bone-in
Short Cut Leg

Frenched Shank
Portion Roast

Boneless Leg Roast

4IPVMEFS

Other Cuts

Foreshank Arm Side

Single Rib Chops

Frenched Rib Chop

The Loin

Flank Siderib

Stewing Lamb

3JC

-PJO

-FH

Ground Lamb

Cubes for Kabobs/Brochettes


Produced with support from
Agriculture and
Agri-Food Canada

Frenched Long Leg

Centre Slice Leg Steak

Agriculture et
Agroalimentaire Canada

'SPOU'MBOL

fr e

sh c an adi a n

Agri-Food Canada Agriculture and Agroalimentaire Canada Agriculture et Produced with support from The Shoulder The Rib The

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