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----Select one---- Meat Knowledge of Beef Meat Knowledge of Lamb Meat Knowledge of Pork

Lamb Diagram

Neck

The neck is a small, tough, flavorful cut containing a large amount of white connective tissue (collagen). Long slow cooking will convert this connective tissue into gelatine and make the meat tender. The yellow connective tissue (elastin) is not affected by the heat and should therefore be removed prior to cooking.

Uses

• Neck Whole or Portioned – Braise, Stew
• Mince

Shoulder

The shoulder includes the upper front leg, the shoulder blade and ribs 1 through 5. These muscles get a lot of exercise therefore the meat is tougher but more flavorful than the loin or hind leg. It also has more connective tissue, fat and bones. Shoulder roast can be used in a variety of recipes and is a more economical cut than leg roast. Although many cooks believe that a bone-in roast produces better flavor, the complex bone structure of the shoulder makes it difficult to carve. Boneless shoulder is usually rolled and tied or netted to maintain its shape, if it is to be roasted. This is an ideal cut for stuffing.

Uses

• Whole Shoulder Boneless or Bone-in – Oven-roast, pot-roast
• Cubes – Braise, Stew
• Mince

Breast

The breast is the lower part of the front half of the lamb's carcass. It tends to be quite fat, but very flavorful. Spareribs, which contain more bone and fat than meat, may be in large slabs or separated into riblets. Spareribs that have been trimmed of all fat and connective tissue are known as Denver ribs.

Uses

• Denver ribs – Braise, stew

Shank

The shank is the leanest cut of lamb and requires long slow cooking with moist heat to dissolve the white connective tissue. The shank on the front leg is called the foreshank and the back leg is called the hindshank. The meat texture is similar however the hindshank is significantly bigger than the foreshank and contains more meat.

Uses

Whole Shank – Braise, stew

Rack

The rib is the section of the lamb carcass on either side of the backbone between the shoulder and the loin and includes ribs 5 through 12. Rib meat is expensive, mild flavored, tender and best cooked using dry heat methods. The rack has an outer layer of fat which can be trimmed off but, if left on during cooking, melts and bastes the meat.

Uses

• Rack (8 ribs) – Oven-roast
• Lamb Chops – Pan-fry, grill, bbq

Loin

A feature of the loin is the T-shaped vertebrae flanked by the very tender fillet on the one side and the loin muscle on the other. If removed before the carcase is halved, this cut along with the rack attached is known as saddle. The loin contains the most expensive, highly prized, and tender meat. It is somewhat leaner than the rib cut. Care must be taken in preparing loin meat, whatever the cut, so that it doesn't dry out during cooking. Therefore, it is recommended that cuts from this area be served medium rare or medium, and never well done.

Uses

• Whole Loin – Over-roast
• Loin Steaks or Medallions – Pan-fry, grill, bbq
• Stripes – Stir-fry, sear, saute

Tenderloin

This cut consists of the other muscle in the loin and is the most tender and small - too small to roast.

Uses

• Tenderloin – Pan-fry, grill, bbq, saute, sear

Leg

Although a lamb has four legs, only the two hind legs produce the cut referred to as "leg of lamb". It is a large, lean, and tender cut and can be used whole or subdivided into smaller cuts such as topside, silverside, knuckle and rump. The leg can be prepared as a full bone-in leg, a semi bone-in leg (shank bone left on) for easier carving or a boneless leg. A whole leg that has been de-boned makes a compact and tidy roast when rolled (with or without stuffing) and tied or netted to keep its shape. Alternatively, the leg may be cut across the bone to produce lamb leg chops.

Uses

• Whole Leg – Oven-roast, pot-roast
• Lamb leg chops – Pan-fry, grill, bbq
• Cubes – Stew, braise, kebab
• Stripes – Stir-fry

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