Market Sheep (Anatomy and Cuts)

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Market Sheep(Anatomy and Cuts)

• By
• Dustin W. Warren

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Parts of a Lamb
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Carcass Breakdown

• Typical live weight 120 lbs.
• Carcass weight 60 lbs. (50 of live weight)
• Saleable retail cuts 42 lbs. (70 of carcass
  weight)
• Fat and bones 18 lbs.(30 of carcass weight)

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PRIMAL AND SUBPRIMAL CUTS OF LAMB
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Shoulder

• ShoulderThe primal lamb shoulder is a relatively
  large cut accounting for 36 of the carcass
  weight.
• The lamb shoulder contains four rib bones and the
  arm, blade and neck bones as well as many small,
  tough muscles whose grains travel in different
  directions.
• All these bones and muscle groups make it nearly
  impossible to cook and carve a whole shoulder.
• Although the shoulder may be cut into chops, or
  boned and then roasted or braised, with or
  without stuffing, it is more commonly diced for
  stew or ground for patties.

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Shoulder Cont.

• From the Shoulder (approximately 8 pounds per
  shoulder)
• Blade Chops 1 lb.
• Arm Chops 1 lb.
• Ground Lamb 1 lb.
• Rolled Shoulder 8 lbs.
• Fat and Bone 5 lbs.

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Breast

• The primal lamb breast contains the breast and
  foreshank portions of the carcass.
• Together they account for approximately 17 of
  the carcass weight and contain the rib, breast
  and shank bones.
• The primal breast is located beneath the primal
  rack and contains the rib tips, which are cut off
  to produce the rack.

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Breast Cont.

• From the Breast (approximately 2 pounds per
  breast)
• Boneless Rolled Breast 2 lbs.
• Fat and Bone 2 lbs.

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Rack

• The primal lamb rack is also known as the hotel
  rack.
• It is located between the primal shoulder and
  loin.
• Containing eight ribs and portions of the
  backbone, it accounts for approximately 8 of
  the carcass weight.

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Rack Cont.

• From the Rack (approximately 4 pounds per rack)
• Rack Chops 6 lbs.
• Riblets 1 lb.
• Fat and Bone 1 lb.

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Loin

• The loin is located between the primal rib and
  leg.
• It contains rib number 13 and portions of the
  backbone as well as the loin eye muscle,
  tenderloin and flank.
• It accounts for approximately 13 of the carcass
  weight.
• Except for the flank, the loin meat is very
  tender and is invariably cooked using a dry-heat
  method such as broiling, grilling or roasting.
• The loin may be boned to produce boneless roasts
  or chops or cut into chops with the bone in.
• The loin eye may be removed and cut into
  medallions or noisettes

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Loin Cont.

• From the Loin (approximately 4 pounds per loin)
• Loin Chops 6 lbs.
• Ground Lamb .5 lb.
• Lamb Stew .5 lb.
• Fat and Bone 1 lb.

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Leg

• The primal leg is a large section accounting for
  approximately 34 of the carcass weight.
• It is the posterior portion of the carcass,
  separated from the loin by a straight cut
  anterior to the hipbone cartilage.
• As with veal, the cut of meat that would be the
  sirloin on a beef carcass is separated from the
  lamb loin by this cut and becomes part of the
  primal leg.

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Leg Cont.

• The lamb leg contains several bones the
  backbone, tail, hip, aitch, round and shank
  bones. The primal leg is rarely used as is. More
  often, it is split into two legs and partially or
  frilly boned. Lamb legs are quite tender-the
  sirloin end more so than the shank end-and are
  well suited to a variety of cooking methods
• Steaks can also be cut from the hone-in leg, with
  the sirloin end producing the most tender cuts.
• The shank end can he diced for stew or ground for
  patties.

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Leg Cont.

• From the leg (approximately 10 pounds per leg)
• Sirloin Chops 3 lbs.
• Frenched or American Leg 11 lbs.
• Fat and Bone 6 lbs.

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Questions????