LAMB and GOAT Cutting Instructions for The Meating Place
- Typically weigh between 35 and 50 lb., depending on their breed.
- Have two hind legs, typically used for either bone-in or boneless leg of lamb.
- Loins produce both loin chops and rib chops, or a rack of lamb.
- Shoulders are used for either shoulder roasts or shoulder steak.
- Lamb shanks are often saved for braising.
- Excess meat (trim) is used for ground lamb.
- Typically, lambs loose 30% of their hanging weight during the butchering process, depending on the amount of fat on the animal.