Lamb Slaughtering, Cutting, Preserving, and Cooking on the Farm

by H. Russell Cross; E. Curtis Green; William R. Jones; Anthony Kotula; R. L. West

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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