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:
- Steel.
- Boning knife.
- Meat saw.
- Freezer paper (see section on “[wrapping]”).
- Freezer tape.
- 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.
