Carcass cutting yield is variable and depends on the carcass’s fat thickness (leaner carcasses have increased yields), muscling (greater muscling increases yield), and the amount of bone-in versus boneless retail cuts (boneless decreases yield).

The lamb carcass (Figure 26) is broken into four primals: front, leg, loin, and flank. The lamb front is then broken into four sub-primals: the lab shoulder, neck, fore shank, and breast.

The diagrams are wonderful at showing how many sub-primal cuts we can get just from the one main piece of meat. By opening the link first, you can then revert back and forwards to each sub primal usage explanation. Watch how to break down a Whole Lamb Carcass as Butchers do ready for selling to customers. Lamb Primal Cuts Chart…

When breaking down a lamb carcass into primal cuts start by studying the bone and muscle structure of the carcass. Check out our page on Meat Fabrication Methods for diagrams and tips. The lamb carcass has four major primal cuts; the shoulder, rack, loin, and leg.

Oct 28, 2018 · You may have seen my other articles on beef forequarter, beef hindquarter and pork carcass breakdown, so today I will show you a video of how a master butcher expertly cuts, trims and slices a whole lamb into ready to cook lamb meat cut portions.

Basic differences include weight, lamb (45-75lbs) beef (500-800lbs) and size. The taste, beef being subtler than lamb. And the tenderness/digestibility. List each lamb primal and describe its location on the carcass. Identify two subprimal or fabricated cuts taken from each primal.

As with all meats, it is important to know the location of bones when cutting or working with lamb. This makes meat fabrication and carving easier and aids in identifying cuts. A lamb carcass generally weighs between 41 and 75 pounds (20 and 35 kg). Roasted shoulder of lamb- Flickr.com- notice the shoulder blade on the far left.

The primal cuts of the Lamb carcass are the basic cuts separated from the carcass during butchering. Using our interactive Lamb cut chart, you can access detailed information on each primal cuts and sub-cuts.

May 2, 2022 · Meat from a sheep less than one year of age is called lamb. Meat from an older animal is referred to as mutton. FACT: The average carcass weight or dressed weight of American Lamb is about 70 pounds, about 50 percent of the live weight.

Jun 23, 2005 · USDA Quality grades (Prime, Choice, Good, Utility, Cull) categorize carcasses into groups according to expected eating quality of lamb cuts. Factors considered in assigning lamb quality grades are maturity, flank streaking and conformation. Maturity groups are lamb, yearling mutton, and mutton.