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Wholesale Cuts of Lamb
And The Retail Pieces Cut From Them
2
Loin (Tender)
Loin Chops		 3
Rack (Tender)
Rib Chops
Rack of Lamb
1
Leg (In-Between)
Leg of Lamb (Whole)
Leg of Lamb (Shank Half)
Leg of Lamb (Rump Half)
Boneless Leg Tied
Sirloin Chops
Leg Cutlet (Bone-In)
lamb_diagram.gif (1999 bytes)

 

4
Shoulder (Less Tender)
Shoulder Blade Chops
Shoulder Round Bone Chops
Lamb Stew Meat
6
Breast (In-Between)
Lamb Breast		 5
Shank (Less Tender)
Lamb Shanks

 
Most Often Purchased Retail Cuts
And How to Cook Them
4
LB1.jpg (2325 bytes)		 4
LB2.jpg (2126 bytes)		 4
LB3.jpg (2382 bytes)
Shoulder Blade Chops Shoulder Round Bone Chops Lamb Stew Meat
2
LB4.jpg (2279 bytes)		 3
LB5.jpg (2286 bytes)		 3
LB6.jpg (2232 bytes)
Loin ChopsRib Chops Rack of Lamb
1
LB7.jpg (2026 bytes)		 1
LB8.jpg (1896 bytes)		 1
LB9.jpg (1915 bytes)
Leg of Lamb (whole) Leg of Lamb (shank half) Leg of Lamb (rump half)
1
LB9.jpg (1915 bytes)		 1
LB11.jpg (2208 bytes)		 5
LB12.jpg (2496 bytes)
Leg cutlet (bone-in) Boneless Leg Tied Lamb Shanks
Cooking Methods
Tender - Dry Heat  *  Less Tender - Moist Heat
Shoulder Blade Chops
Shoulder Round Bone Chops
Lamb Stew Meat
Loin Chops
Rib Chops
Rack of Lamb
Leg of Lamb (whole)
Leg of Lamb (shank half)
Leg of Lamb (rump half)
Leg cutlet (bone-in)
Boneless Leg Tied
Lamb Shanks		 Braise
Broil * Pan-Fry
Stew
Broil * Grill * Pan-Fry
Broil * Grill * Pan-Fry
Roast
Roast * Braise
Roast * Braise
Roast * Braise
Pan-Fry
Roast * Braise
Braise * Stew