1. Lamb Retail Cut Session
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2. Click on the name of a cut to go to photographs OR use the navigation buttons to move through the presentation.
Shoulder Arm Chop Shoulder Blade Chop Shoulder Neck Slice Shoulder Roast (Boneless) Shoulder Square Cut (Whole) Rib Chop Rib Roast Breast Breast Riblets Shank Loin Chop Loin Double Chop Loin Double Chop (Boneless) Loin Roast Leg American Style Roast Leg Center Slice Leg French Style Roast Leg Shank Portion Leg Sirloin Chop Leg Sirloin Portion
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3. Shoulder Arm Chop
Round Bone
Rib Bones
Cut from the arm side of the square-cut shoulder. It includes a
round bone and may include cross sections of the rib bones.
Can be identified by three sections comprising one muscle.
One Muscle C

4. Shoulder Blade Chop Cut from the blade side of the square-cut shoulder
Blade Bone
Backbone
Rib
Cut from the blade side of the square-cut shoulder
and includes the backbone, blade bone, and rib. C

5. A cross cut of the neck containing a small star-shaped bone.
Shoulder Neck Slice
A cross cut of the neck containing a small star-shaped bone.
Star-shaped Bone C

6. Shoulder Roast (Boneless)
A shoulder roast with all the bones removed. It is
usually tied or elastic netted and is cylindrical in shape.
Elastic Net C

7. Shoulder Square Cut (Whole)
Arm Bone
Square-shaped cut with the blade bone and arm bone exposed.
Blade Bone C

8. Rib Chop
Backbone
Cut from the rib (rack) section between the 6th and 12th rib. It
contains the backbone, and may contain a rib bone in thicker
cuts. The lean in the center area is the ribeye muscle.
Rib Bone
Ribeye Muscle C

9. Rib Roast
Cut from the rib (rack) section between the 6th and 12th rib. It
contains a portion of the backbone and rib bones. The lean
is made up of the ribeye muscle.
Backbone
Rib Bone
Ribeye Muscle C

10. Breast
Is a narrow strip of meat containing the breastbone and the lower
ends of the ribs. Layers of fat and lean cover the bones on both
the outer and inner surfaces.
Breastbone
Rib Bone C

11. Breast Riblets Made from the breast by cutting between the rib bones.
Rib bones are exposed at the thin end of the cut.
Rib Bone C

12. Shank Is the foreshank. Contains part of the arm and forearm bone.

13. Loin Chop May be cut from any part of the loin section between the
13th rib and the hipbone. It contains part of the backbone
with the loin eye and tenderloin muscle.
Backbone
Loin Eye
Tenderloin C

14. Loin Double Chop
Loin Eye
Tenderloin
Contains the loin eye muscle and tenderloin. The cut is double
because it is a cross-cut of the loin area of the carcass. C

15. Loin Double Chop (Boneless)
Bone is removed from the double chop and rolled in
pinwheel fashion to secure the loin eye together.
Loin Eye C

16. Loin Roast
Is cut from the loin section between the 13th rib and hipbone.
Muscles present include the loin eye and tenderloin
as well as a portion of the backbone.
Loin Eye
Tenderloin C

17. Leg American Style Roast
The hind leg with the shank bone removed. The lean is folded
back into the bone pocket and may be fastened with a skewer.
Skewer C

18. Leg Center Slice Cut from the center of the leg. It contains the
round leg bone and top, bottom, and tip muscles.
Round Leg Bone C

19. Leg French Style Roast
Is the full leg with the shank bone exposed by removing
the lean around the base of it.
Shank and
Break Joint C

20. Leg Shank Portion
The leg with the sirloin half removed and round leg bone exposed.
Round Leg Bone C

21. Leg Sirloin Chop
Cut from the sirloin section of the leg, which includes the
backbone and part of the hipbone. Bone may vary in shape.
Muscles include the top sirloin, tenderloin, and flank.
Backbone
Hipbone C

22. Leg Sirloin Portion
Leg Bone
The front half of the leg with the sirloin included. The leg bone is
exposed and includes the full sirloin, parts of the tenderloin, and
the inside, outside, and tip muscle. Aitch bone may be identified.
Aitch Bone C

23. The End

24. Shoulder Arm Chop
Cut from the arm side of
a square cut shoulder. C

25. Proper Name Lamb Shoulder Arm Chop Other Names Cooking Methods
Shoulder Block
Lamb Round Bone Chop
Shoulder Chop
Arm Cut Chop
Cooking Methods
Braise, Broil, Pan-broil, or Pan-fry

26. Shoulder Blade Chop Cut from the blade side of a square cut shoulder.

27. Lamb Shoulder Blade Chop
Proper Name
Lamb Shoulder Blade Chop
Other Names
Blade Cut Chop
Shoulder Block
Shoulder Lamb Chop
Shoulder Blade Lamb Chop
Cooking Methods
Grill, Braise, Broil, Pan-broil, or Pan-fry

28. Shoulder Neck Slice
Cross cuts of the neck region. C

29. Lamb Shoulder Neck Slice
Proper Name
Lamb Shoulder Neck Slice
Other Names
Lamb Stew Bone-In
Lamb Neck for Stew
Neck of Lamb
Lamb Neck Piece
Cooking Methods
Braise or Cook in Liquid

30. Shoulder Roast (Boneless)
Cut from the shoulder with all bones removed. C

31. Lamb Shoulder Roast Boneless
Proper Name
Lamb Shoulder Roast Boneless
Other Names
Boneless Shoulder Netted
Rolled Shoulder Roast
Cooking Methods
Roast or Braise

32. Shoulder Square Cut (Whole)
Cut from the shoulder with the neck removed. C

33. Lamb Shoulder Square Cut Whole
Proper Name
Lamb Shoulder Square Cut Whole
Other Names
Shoulder Block
Shoulder Roast
Square Cut Shoulder
Cooking Methods
Roast or Braise

34. Rib Chop
Cut from either side of the
rack along the backbone. C

35. Proper Name Lamb Rib Chop Other Names Cooking Methods Rack Lamb Chop
Fresh Lamb Rib Chop
Rib Lamb Chop
Cooking Methods
Grill, Broil, Pan-broil, Pan-fry, or Roast (Bake)

36. Rib Roast Cut from either side of the rack and
includes the 6th through the 12th rib. C

37. Proper Name Lamb Rib Roast Other Names Cooking Methods
Lamb Rib Rack for Roasting
Lamb Rack Roast
Hotel Rack
Cooking Methods
Roast or Grill

38. Breast
Cut from the fore saddle with
the foreshank removed. C

39. Proper Name Lamb Breast Other Name Cooking Methods Breast of Lamb
Braise or Roast

40. Breast Riblets
Cross cuts between the
ribs along the breast. C

41. Proper Name Lamb Breast Riblets Other Names Cooking Methods
Lamb Riblets
Lamb Riblets Breast
Cooking Methods
Grill, Broil, Braise, or Cook in Liquid

42. Shank
Cut from the foreshank. C

43. Proper Name Lamb Shank Other Names Cooking Methods Lamb Foreshank
Lamb Trotter
Cooking Methods
Braise or Cook in Liquid

44. Loin Chop
Cut along the loin between
the 13th rib and the hipbone. C

45. Proper Name Lamb Loin Chop Other Name Cooking Methods Loin Lamb Chop
Grill, Broil, Pan-broil, or Pan-fry

46. Loin Double Chop Cross cut along both loins between
the 13th rib and the hipbone. C

47. Proper Name Lamb Loin Double Chop Other Names Cooking Methods
English Chop
Cooking Methods
Grill, Broil, Pan-broil, or Pan-fry

48. Loin Double Chop (Boneless)
Cross cut along both loins between the 13th
rib and the hipbone; bones removed. C

49. Lamb Loin Double Chop Boneless
Proper Name
Lamb Loin Double Chop Boneless
Other Names
English Chop
Boneless Double Loin Chop
Cooking Methods
Grill, Broil, Pan-broil, or Pan-fry

50. Loin Roast
Cut along one loin between the
13th rib and the hipbone. C

51. Proper Name Lamb Loin Roast Other Names Cooking Methods Saddle Roast
Full Trimmed Loin Roast
Loin Lamb Roast
Cooking Methods
Grill or Roast

52. Leg American Style Roast
Full hind leg with shank removed. C

53. Lamb Leg American Style Roast
Proper Name
Lamb Leg American Style Roast
Other Name
American Leg
Cooking Method
Roast

54. Leg Center Slice
Cut from the center region of the leg. C

55. Proper Name Lamb Leg Center Slice Other Names Cooking Methods
Lamb Leg Chop
Lamb Steak
Leg Steak
Lamb Steak-Leg
Cooking Methods
Grill, Broil, Pan-broil, or Pan-fry

56. Leg French Style Roast Hind leg; lean trimmed back 2 inches to make a
handle for easier carving. C

57. Lamb Leg French Style Roast
Proper Name
Lamb Leg French Style Roast
Other Name
Frenched Lamb Leg
Cooking Method
Roast

58. Leg Shank Portion Cut from the lower two-thirds of the hind
leg, with sirloin half removed. C

59. Proper Name Lamb Leg Shank Portion Other Names Cooking Method
Shank Half Leg of Lamb
Leg-o-Lamb Shank Half
Leg Shank Half
Cooking Method
Roast

60. Leg Sirloin Chop Cut from the upper one-third of the hind
leg, from the sirloin region. C

61. Proper Name Lamb Leg Sirloin Chop Other Names Cooking Methods
Sirloin Lamb Chop
Lamb Sirloin Steak
Cooking Methods
Grill, Broil, Pan-broil, or Pan-fry

62. Leg Sirloin Portion Cut from the front half of the hind
leg, includes the sirloin region. C

63. Lamb Leg Sirloin Portion
Proper Name
Lamb Leg Sirloin Portion
Other Names
Lamb Leg Sirloin Half
Leg of Lamb Butt Half
Leg-o-Lamb Sirloin Half
Lamb Leg Butt Half
Cooking Method
Roast