CUT HAMGRILL ROAST STIR FRY CASSEROLE

Leg Chump / On 4800Leg ‘Easy Carve’ 4821Leg Chump / Off 4820Chump 4790

ChopHind Shank 5031Leg Chump / On (Boneless) 5060

Rolled / TiedTopside 5073Silverside 5071Thick Flank (Round) 5076Chump (Rump) 5130Topside (Den) 5077Outside (Den) 5075Knuckle (Round) 5072Rump (Den) 5074Loin 4860Shortloin 4880

RolledNoisettesChop

Eye of Shortloin 5150Rack 4932Rack Cap / Off (Frenched) 4756

CutletRack Cap / Off (Frenched) 4764

CutletBackstrap 5109Eye of Rack 5153Forequarter 4972Square Cut Shoulder 4990

ChopShoulder Rack (Frenched) 4739

CutletFore Shank 5030Oyster Cut Shoulder 4980Shoulder (Easy Carve) 4994Forequarter (Boneless) 5047Shoulder Rolled/Netted 5050Neck Fillet Roast 5059Eye of Shoulder 5151Tenderloin 5080Butt Tenderloin 5081Tenderloin / Butt Off 5082Breast and Flap 5010

No recommended cooking methodsNeck 5020Spare Ribs 5015

MEAT STANDARDS AUSTRALIA

LAMB PRIMAL CUTSSILVERSIDE

5071

TOPSIDE5073

RUMP5074

TOPSIDE – CAP OFF5077

KNUCKLE5072

SHORTLOIN 4880

RACK CAP / OFF(FRENCHED) 4764

CHUMP5130

THICK FLANK5076

OUTSIDE5075

HINDSHANK5031

LEG – CHUMP / ON4800

LEG – EASY CARVE4821

RACK CAP / ON(FRENCHED) 4756

LEG – CHUMP / ON – SHANK / ON5060

LEG ROLLED

SHORTLOIN(ROLLED)

EYE OF SHORTLOIN5150

EYE OF RACK5153

FOREQUARTER4972

EYE OF SHOULDER5151

OYSTER CUT SHOULDER(EASY CARVE) 4994

SHOULDERROLLED / NETTED

5050

SHOULDER RACK(FRENCHED) 4739

FORESHANK 5030

TENDERLOIN5080

SQUARE CUT SHOULDER4990

MSA sheepmeat is a supply chain management program designed to improve the eating quality of sheepmeat.

The program involves all sectors of the productionsupply chain, from farm to plate, with the end resultbeing an assured eating quality product.

The standards are created from consumer test results, combining tenderness,juiciness, flavour and overall liking scores.MSA product is labelled with arecommended cooking method for eligible cuts.

© COPYRIGHT Meat & Livestock Australia. All rights reserved. Visit MSA website at www.mla.com.au/msa Phone: 1800 111 672 Fax:1800 999 672 Released: March 2018

LAMB CUTS AND COOKING METHODS

CUT HAM

GRILL ROAST STIR FRY CASSEROLE

Leg Chump / On 4800Leg ‘Easy Carve’ 4821Leg Chump / O� 4820Chump 4790

ChopHind Shank 5031Leg Chump / On (Boneless) 5060

Rolled / TiedTopside 5073Silverside 5071Thick Flank (Round) 5076Chump (Rump) 5130Topside (Den) 5077Outside (Den) 5075Knuckle (Round) 5072Rump (Den) 5074Loin 4860Shortloin 4880

RolledNoisettesChop

Eye of Shortloin 5150Rack 4932Rack Cap / O� (Frenched) 4756

CutletRack Cap / O� (Frenched) 4764

CutletBackstrap 5109Eye of Rack 5153Forequarter 4972Square Cut Shoulder 4990

ChopShoulder Rack (Frenched) 4739

CutletFore Shank 5030Oyster Cut Shoulder 4980Shoulder (Easy Carve) 4994Forequarter (Boneless) 5047Shoulder Rolled/Netted 5050Neck Fillet Roast 5059Eye of Shoulder 5151Tenderloin 5080Butt Tenderloin 5081Tenderloin / Butt O� 5082Breast and Flap 5010

No recommended cooking methodsNeck 5020Spare Ribs 5015