CUTS OF MUTTON AND LAMB

METHOD OF OBTAINING CUTS

30. Mutton and lamb are usually cut up in the same way, the dressed animal being divided into two pieces of almost equal weight. The line of division occurs between the first and second ribs, as is indicated by the heavy middle line in Fig. 6. The back half of the animal is called the saddle and the front half, the rack. In addition to being cut in this way, the animal is cut down the entire length of the backbone and is thus divided into the fore and hind quarters.

The method of cutting up the racks and saddles varies in different localities, but, as a rule, the method illustrated in Fig. 7 is the one that is used. As here shown, the rack, or fore quarter, is cut up into the neck, chuck, shoulder, rib chops, and breast; and the saddle, or hind quarter, is divided into the loin, flank, and leg.

The way in which the front and the back of a dressed sheep appear is shown in Fig. 8. The membrane, which extends from the legs down over the ribs, is the omentum, or covering of the intestines, and is known as the caul. This must be removed from any part that it covers before the meat is cooked. The kidneys incased in fat are also shown in the view at the left.

NAMES AND USES OF CUTS

31. Distinguishing Features of Cuts.--When the uses of the cuts of lamb and mutton are to be considered, attention must be given to the anatomy of the animal and the exercise that the different parts have received during life. This is important, because the continued action of the muscles tends to make the flesh tough, but, at the same time, it increases the amount of extractives or flavoring material. Therefore, meat taken from a part that has been subjected to much muscular action is likely to need longer cooking than that taken from portions that have not been exercised so much.

In lamb and mutton, as in beef and veal, the hind quarter is exercised less in life than the fore quarter and consequently is, on the average, more tender. The cuts from this part are therefore more expensive and more suitable for roasting and broiling. The fore quarter, although having the disadvantage of containing more bone and being tougher, is more abundantly supplied with extractives and flavoring materials. Most of the pieces obtained from this portion are particularly suitable for broths, soups, stews, etc. The rib is an exception, for this is usually higher in price than the hind-quarter pieces and is used for chops and roasts.

32. Table of Mutton and Lamb Cuts.--The various cuts of mutton and lamb and the uses to which they can be put are given in Table II, which may be followed as a guide whenever there is doubt as to the way in which a cut of either of these meats should be cooked.

TABLE II
NAMES AND USES OF MUTTON AND LAMB CUTS

NAME OF LARGE CUT	NAME OF SMALL CUT	USES OF CUTS
Fore quarter:	Neck	Broth, stew
	Chuck	Stew, steamed
	Shoulder	Boiled, steamed, braised, roast
	Rack ribs	Chops, crown roast
	Breast	Stew, roast, braised, stuffed
Hind quarter:	Loin	Seven chops, roast, boiling
	Flank	Stew
	Leg	Roast, braising, broiling
	Saddle	Roast

COOKING OF MUTTON AND LAMB