Meat cutting and utilization of meat cuts

LAMB CUTTING

Method

This procedure as described may also be followed for the processing of deer, goats, sheep or other animal carcasses of similar size.

Cooling

All lamb carcasses should be promptly chilled and kept at a low temperature (-2° to 2°C) until cut and utilized. Do not permit lamb carcasses to freeze within a day after slaughter or the meat may toughen. Lamb carcasses can be cut into retail cuts after they have been chilled for 24 to 48 hours.

Carcass

Lamb carcasses are generally not split into halves after dressing because they are not thick enough in any location to create cooling problems. Begin cutting the lamb carcass by removing the thin cuts, i.e. flank, breast and foreleg. Lay the carcass on the cutting table and mark one side from the cod or udder fat in front of the hind leg to the elbow joint (Figs 107, 108 and 109). After removing the thin cuts from both sides, remove the kidneys, kidney fat and diaphragm (Fig. 110). Next the carcass is turned over and the neck removed either in thin slices to be braised or in one piece to be added to stew or to be boned and ground.

	106. Separating spare-ribs from the belly
103. Dividing the centre section of the pork side into loin and belly
104. Removing the fat cover of the loin
105. Smaller roasts and chops from the loin

The trimmed carcass can then be separated into four primal cuts, each with different characteristics. A cut between the fifth and sixth rib removes the shoulder. Another cut between the twelfth and thirteenth (last) rib separates the rib from the loin. The loin and legs are separated just in front of the hip bones by cutting through the back where the curve of the leg muscles blends into the loin (Fig. 111).

107. The lamb carcass and its bones

Legs. Split the legs through the centre of the backbone (Fig. 112). Trim off the flank and cod or udder fat. Utilize the saw and knife to remove the backbone from the leg. The leg may be further trimmed by cutting through the knee-joint which is located about halfway between where the muscles of the shank end and the muscles of the lower leg begin. Work the knife and cut through the joint (Fig. 113). Several sirloin chops may be cut from the loin end of the leg. Legs may either be prepared with the bone in or the bones completely removed and the leg rolled and tied.

108. The lamb carcass and its cuts

Loin. The loin is usually split through the middle of the backbone and chops are cut perpendicularly to the backbone (Fig. 114). Lamb chops are cut about 2.5 cm thick. Double or “English” chops are made from a loin that has not been split. Remove the fell or connective tissue covering before cooking chops (Fig. 115).

Rib. The rib of lamb is prepared by sawing through the ribs on both sides of the backbone (Fig. 116). The main portion of the backbone is then removed with a knife. Rib chops are easily made by cutting between the ribs. Remove the fell before cooking the chops. The breast portion may be barbecued in one piece or made into riblets by cutting between the ribs (Fig. 117).

Shoulder. After splitting through the backbone, the shoulder may be roasted as is, made into chops, or boned and rolled into a roast. Arm chops should be made first by cutting parallel to the surface where the foreleg and breast were removed. Blade chops are made by cutting between ribs and sawing through the blade- and backbones. To prepare a boneless shoulder, first remove the ribs and backbone by cutting closely underneath the ribs, backbone and neck vertebrae. Next from the rear surface cut along the inside of the blade-bone to expose it and the armbone. Cut along the edges of the bones and remove them (Fig. 118). Roll the meat and tie it securely with clean twine. The boneless shoulder may also be made into a pocket roast and stuffed with ground lamb or other dressing. The edges of the pocket roast are stitched together.

109. Removing the thin flank cuts	110. Kidneys, kidney fat and diaphragm removed from carcass

Shanks. Both the fore- and hind shanks when removed can be barbecued, cut into pieces for stew or boned and the meat ground.

111. Lamb carcass separated into four primal cuts (shoulder, rib, loin, legs)	113. Separating the shank from the leg
112. Splitting the legs

Lean trimmings. Lean trimmings of lamb in chunks are suitable for stews or to be marinated and used for special roasts. Other lean trimmings can be ground and used as one would prepare ground veal or beef.