Lamb Shoulder Square Cut Whole: The Cuts Of Lamb

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The cuts of lamb
Lamb Shoulder Square Cut Whole

This is a square-shaped cut containing arm, blade, and rib bones. The outside covering is called fell. Fell is a thin, like a paper that covers the fat. This cut is usually used for roasting.

Lamb Shoulder Blade Chops

These parts cut from the blade portion of shoulder and contain part of the blade bone and backbone. These portions are usually used for braising, broiling, grilling, pan-broiling, or panfrying.

Lamb Shoulder Arm Chops

These are cut from the arm of shoulder and contain cross-sections of round arm bone and rib bones. These parts are usually used for braising, broiling, grilling, or pan-broiling.

Lamb Shoulder Neck Slices

These portions are cross-cuts of the neck portion containing small round bone. The lean meats of these parts contain connective tissue. They are usually used for braising.

Lamb Breast

This is part of the forequarter (the front foot) that contains ribs. It is rectangle shape with layers of fat and lean meat, with fat generally covering one of the parts. Lamb breast is normally used for braising or roasting.

Lamb Breast Riblets

These parts are cut from the breast and cut long and narrow become riblets. These are …show more content…

Feathering between the ribs in the chest cavity and fat streaks in the flank are indices of marbling, however, feathering has been eliminated as a quality grading factor. Firmness is associated with finish, and thin carcasses are naturally soft because the hard fat is absent. The fat should be firm, white, and waxy and evenly distributed over the entire carcass; however, if the fat is oily and soft, the carcass is lacking in firmness, even if it is well-finished. The flank should be firm and dry, and the inside of the flank should show a few fat streaks and have a bright reddish pink color to the

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