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 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.