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Lamb Meat Identification

Lamb Meat Identification. 3109 Josh Miller. Lamb Primal Cuts. 6 Primal Cuts Leg Loin Rib Should Foreshank Variety meats. Leg Cuts. The most cuts of meat come from the leg of the lamb They include: American Style Roast Center Slice French Style Roast Sirloin Chop Sirloin Half

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Lamb Meat Identification

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  1. Lamb Meat Identification 3109 Josh Miller

  2. Lamb Primal Cuts • 6 Primal Cuts • Leg • Loin • Rib • Should • Foreshank • Variety meats

  3. Leg Cuts • The most cuts of meat come from the leg of the lamb • They include: • American Style Roast • Center Slice • French Style Roast • Sirloin Chop • Sirloin Half • Shank Portion

  4. Leg Cuts cont. Center slice American style roast French style roast

  5. Leg Cuts cont. Sirloin chop Sirloin Half Shank portion

  6. Loin Cuts • There are 3 loin cuts in a lamb • Double Chop • Loin Roast • Loin Chop

  7. Loin Cuts cont. Double chop Loin roast Loin chop

  8. Rib Cuts • There are 2 cuts that come from the rib in a lamb • Rib Chop • Rib Roast

  9. Rib Cuts cont. Rib chop Rib roast

  10. Should Cuts • There are 5 cuts of meat that come from the should of the lamb • Arm Chop • Blade Chop • Neck Slice • Shoulder (boneless) • Square Cut (whole)

  11. Shoulder Cuts cont. Arm chop Blade chop Neck slice

  12. Shoulder Cuts cont. Square cut (whole) Should (boneless)

  13. Foreshank • 2 meat cuts come from the foreshank of the lamb • Breast • Riblets

  14. Foreshank cont. Breast Riblets

  15. Variety Meats • Variety meats are those things that are left • Not as common as the rest of the cuts of meat from the lamb • They include: • Heart • Liver • Tongue • Kidney

  16. Variety Meats cont. Kidney Heart Tongue Liver

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