LAMB AND MUTTON
| Name of Cuts | Calories per lb. uncooked | Comp. Cost | Cooking Helps | How Used | |
| 1. Leg (hind) | 1105 | Reasonable | Sear, cook slowly | Roasts | |
| 2. Loin | 1795 | “ | “ | “ | Chops, roasts |
| 3. Rack (Corresponds with Rib Chops) | 1350 | “ | “ | “ | Chops, crown roasts |
| 4. Shoulder or Chuck | 910 | Medium | “ | “ | Stews |
| 5. Neck | 985 | Low | “ | “ | Stews, casserole |
| 6. Plate | 1560 | Low | “ | “ | Roasts, stews |
| 7. Flank | |||||
