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.
Never submit passwords through Google Forms.
This content is neither created nor endorsed by Google.
Terms of Service