Retail cut of Lamb

1
Retail cut of Lamb
2
Cuts from the Leg
3
American Style (leg)
4
Frenched style (leg)
5
Sirloin chop (leg)
6
Sirloin half (leg)
7
Shank portion/half (leg)
8
Cuts from the loin
9
Double chop (loin)
10
Loin chop (loin)
11
Rib chop (rib)
12
Rib roast (rib)
13
Arm chop (shoulder)
14
Blade chop (shoulder)
15
Neck slice (shoulder)
16
Square cut, whole (shoulder)
17
Breast (foreshank)
18
Riblets (foreshank)
19
Variety Meats
20
Heart (lamb)
21
Kidney (lamb)
22
Liver (lamb)
23
Tongue (lamb)