CUTTING

Use the following guidelines to determine cutting and packaging instructions for the processor if the carcass is not cut and wrapped on the farm.

Chops.—Those from young animals can be broiled or pan fried and should be at least ¾ to 1 inch thick. The loin and rib chops are relatively small and it takes two or three to comprise a serving. Those from the sirloin and shoulder are larger and only one chop may suffice. Allow ¾ of a pound bone-in per person (uncooked) as a guide.

Roasts.—Allow ¾ pound per serving for bone-in roasts (leg, shoulder) and ½ pound per serving for boneless roast (bone and rolled shoulder).

Ground lamb and stew.—Allow ½ pound per serving.

Carcass Cutting Equipment

Elaborate and expensive equipment is not necessary, but certain items are essential. The following equipment is recommended:

  1. Steel.
  2. Boning knife.
  3. Meat saw.
  4. Freezer paper (see section on “[wrapping]”).
  5. Freezer tape.
  6. Meat grinder (electric or hand powered).

Cutting the Carcass

Begin cutting the lamb carcass by removing the thin cuts—the breast, flank, and foreleg. Lay the carcass on its side and mark a cutting line from the elbow joint of the foreleg to the front part of the hindleg. Most of the flank can be removed by starting the cut between the legs at the cod or udder fat where the flank begins. [Figure 44] shows this cut made in a straight line from the front of the hindleg to the elbow joint. More of the rear flank and lower ribs can be removed by making the cut higher, near the hindleg. However, the cut across the lower shoulder should be as close to the joint on the foreleg as possible to leave the shoulder roast large.

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Figure 44.—Steamling.

After removing the thin cuts from both sides, remove the kidneys, kidney fat, and diaphragm ([fig. 45]), if not removed at slaughter. Turn the carcass over on to the cut surfaces and remove the neck. Cross sectional cuts make neck chops, which should be braised; or the neck may be cut off flush with the top of the shoulder and added to stew or ground lamb (figs. [46] and [47]).

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Figure 45.—Kidney and kidney fat.

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Figure 46.—Neck chops or slices.

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Figure 47.—Neck chops or slices.

The trimmed carcass is separated into four primal cuts, each with different characteristics (figs. [48] and [49]). A cut between the fifth and sixth ribs removes the shoulder. Another cut between the 12th and 13th (last) rib separates the rib from the loin (the 13th rib remains in the loin). The loin and legs are separated just in front of the hipbones by cutting through the small of the back where the curve of the leg muscles blend into the loin. This is the cut being made in figure 48.

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Figure 48.—Preparing four primal cuts.

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Figure 49.—Preparing four primal cuts.

Split the legs through the center of the backbone ([fig. 50]). Trim the flank and cod or udder fat off ([fig. 51]). Remove the backbone from the leg by making a saw cut approximately parallel to the split surface of the backbone and 1 inch below this surface ([fig. 52]). Saw approximately 1 inch deep, or until you feel a slight slippage when you cut through part of the hipbone.

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Figure 50.—Splitting legs.

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Figure 51.—Leg of lamb.

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Figure 52.—Backbone removal.

Be careful not to saw all the way through the hipbone. Insert a knife into the saw cut, find the “slip” joint between the bones and cut underneath the backbone to complete its removal ([fig. 53]). Cut off the lower shank bones by sawing where the tendon enters the muscle ([fig. 54]).

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Figure 53.—Backbone removal.

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Figure 54.—Removing lower shank.

The leg may be further trimmed by cutting through the knee or “stifle” joint to remove the shank. This joint is located about halfway between where the muscles of the shank end and the muscles of the lower leg begin. Cut into the tissues over the bones until you locate the joint and work the knife through it ([fig. 55]). Continue cutting straight across the heel of the leg.

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Figure 55.—Stifle joint.

Several sirloin chops may be removed by knife and saw cuts made parallel to the cut separating the leg from the loin ([fig. 56]).

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Figure 56.—Sirloin chops.

Split the loin through the center of the backbone and remove the flank about 1 inch from the loin “eye” (figs. [57] and [58]).

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Figure 57.—Splitting loin.

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Figure 58.—Removing flank edge.

Loin chops are made by cutting perpendicular to the backbone ([fig. 59]). Usually chops are cut ¾ of an inch to an inch thick. Doubles or “English” loin chops are made from a loin which has not been split ([fig. 60]). The flank portion may be ground or made into stew.

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Figure 59.—Preparing loin chops.

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Figure 60.—Loin chops.

Remove the fell membrane from each sirloin, loin, and rib chop before cooking; the fell becomes hard in frying. When the chop is cold the fell peels off easily; start peeling at the lower end of the chop ([fig. 61]).

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Figure 61.—Removing fell membrane.

Leave the fell on the leg and shoulder roasts to lessen the evaporation of meat juices. Clean fell on roasts, chops, or stews will not affect flavor.

The rib should be split somewhat differently than the other primal cuts (figs. [62] and [63]). The backbone is not split but is removed by cutting through the ribs along the ridge where they join the backbone. Continue cutting close to the backbone to separate one rib section. Repeat this cut along the opposite side of the backbone to separate it from the other rib section. Remove the breast portion by cutting approximately 2 inches from the rib “eye” ([fig. 64]).

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Figure 62.—Splitting rib.

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Figure 63.—Splitting rib.

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Figure 64.—Separating breast from rib.

Rib chops are easily made by cutting between the ribs ([fig. 65]). Remove the fell before cooking. The breast portion may be barbecued in one piece or made into riblets by cutting between the ribs ([fig. 66]).

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Figure 65.—Preparing rib chops.

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Figure 66.—Rib chops and breast.

After splitting, the shoulder may be roasted as is, made into chops, or boned and rolled to make a more easily carved roast ([figs. 67] and [68]).

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Figure 67.—Splitting shoulder.

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Figure 68.—Shoulder chops and roasts.

Arm chops should be made first by cutting parallel to the surface made when the foreleg and breast were removed. Only two or three arm chops should be made ([fig. 69]). Blade chops are made by cutting between the ribs and sawing through the blade and backbone.

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Figure 69.—Preparing arm chops.

To prepare a boneless shoulder, first remove the ribs and backbone by cutting closely underneath the ribs following their curvature; then cutting along and over the backbone and neck vertebrae to remove them ([fig. 70]). Start at the rear surface and cut along the lower edge of the blade bone to lift the underlying muscles exposing the blade bone and arm bone ([fig. 71]). Cut along the edges of these bones and then lift the over-lying meat and cut close to the top surface of these bones to remove them ([fig. 72]). The blade bone has a ridge which runs close to and nearly parallel to its shorter edge. Try not to cut through the skin surface when cutting over this ridge. The boneless meat should be rolled so that the shoulder “eye” is lengthwise in the roast. The shoulder “eye” is located under the flat surface of the shoulder blade. Roll the meat as tightly as possible, then tie securely with strong twine or cord ([fig. 68]). The boneless shoulder may be made into a pocket roast and stuffed with ground lamb or other dressing. The edges of the meat are laced together after stuffing.

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Figure 70.—Boning shoulder.

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Figure 71.—Boning shoulder.

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Figure 72.—Boned shoulder.

The lower shank bones of the foreleg are removed by cutting or sawing through the joint. The foreleg and hind shank are often barbecued, cut into stew, or boned, and the meat ground.

The breast can be cut into stew, boned and rolled, ground, or made into a pocket roast by cutting under and close to the ribs to form a pocket which can be stuffed. The edges are then laced together ([fig. 73]).

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Figure 73.—Breast and foreshank.

Wrapping

Immediately after chilling and cutting, meat must be properly wrapped, quickly frozen, and stored at 0° F or lower until needed. Proper wrapping is essential to maintain meat quality; therefore, one should:

Figure 74.—Wrapping procedure.