4-H Retail Cut Identification –Lamb

Gary T. RodgersHardeman County

andDwight Loveday

Food Science & Technology

Lamb Wholesale Cuts

• Breast• Leg• Loin• Rib• Shoulder• Various

Lamb Breast

• Ribs (Denver Style)

Ribs (Denver Style) – L, A, 24, D/M

• Cross section of rib bones– Breast bone removed– Rib cartilages removed

• Covered with layers of lean and fat

• Diaphragm muscle may be pesent

Lamb Leg

• American Style Roast• Center Slice• Frenched Style Roast• Leg Roast, Bnls• Sirloin Chop• Sirloin Half

Frenched Style Roast – L, E, 16, D

• Full leg with lean removed from hind shank

• May have sirloin section present or removed

• Pictured has sirloin on

American Style Roast – L, E, 01, D

• Full leg but has hind shank removed

• May have sirloin section present or removed

• Pictured has sirloin removed

• If sirloin attached, cut surface will look like loin chop

Sirloin Half – L, E, 31, D

• Full leg is cut through the center section

• Has 2 cut surfaces– Center slice – Loin chop

Center Slice – L, E, 44, D

• Leg Cut appearance– Round bone– Top section– Bottom section– Eye section– Sirloin Tip section

• May have some external fat

Top

Bottom

Sirloin Tip

Eye

Leg Roast, Bnls – L, E, 18, D

• Long, round boneless cut

• Typically is rolled & tied or has a netting

• Identify by the outer surface – slight amount of fat and outside leg muscles can be seen

Sirloin Chops – L, E, 73, D

• Contains hip bone– Hip bone can have

different shapes from round, flat or wedge

• Major muscles are– Top Sirloin group– Tenderloin

Top Sirloin

Tenderloin

Lamb Loin

• Loin Chops• Loin Roast

Loin Chops – L, F, 70, D

• T-bone shape backbone• Top Loin muscles• Tenderloin

Loin Roast – L, F, 70, D

• Two cut surfaces – rib end (top) and loin end (bottom)

• Rib End– Backbone and possibly a

rib– Ribeye muscle

• Loin End– T-bone shape– Top Loin muscles– Tenderloin

Lamb Rib

• Rib Chops• Rib Chops, Frenched• Rib Roast• Rib Roast, Frenched

Rib Chops – L, H, 71, D

• Bones include– Backbone– Ribs

• Ribeye muscle• May contain muscles

above the ribeyemuscle

Rib Chops Frenched – L, H, 72, D

• Same as Rib Chop but has the lean and fat removed from the rib

Rib Roast – L, H, 22, D

• Two cut surfaces – rib end (top) and loin end (bottom)

• Backbone • Ribs• Ribeye muscle

Rib Roast, Frenched – L, H, 23, D

• Same as Rib Roast but has the lean and fat removed from the ribs

Lamb Shoulder

• Arm Chops• Blade Chops• Square Cut

Square Cut – L, J, 33, D/M

• Large, rectangular cut• Has 2 cut surfaces

– Blade end– Arm end

• Variable amount of fat over surface

Blade Chops – L, J, 66, D/M

• Blade cut– Backbone– Rib bone– Blade bone– Eye Muscle

Arm Chops – L, J, 65, D/M

• Bones:– Round arm bone– May have cross section

of ribs

• Round muscle beside arm bone

Lamb Various

• Shank

Shank – L, N, 88, M

• May be either a foreshank or hindshank

• Long bone• Several muscle groups

around bone

Acknowledgement

• Several photographs are from Texas A & M University at: http://aggiemeat.tamu.edu/judging/meatjudging.html