Lamb - Meat Cuts Manual

PDF - bilingual (5620 kb)

Table of Contents

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