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Whole Lamb and Goat
Baby Lamb, sometimes called Hothouse Lamb, is milk-fed lamb that is not more
than 10 weeks old. It usually weighs less than 20 pounds and the meat is very
pale pink in color. It is often sold and prepared whole.
Whole Primal Cuts
Whole primal cuts of lamb may be purchased from a butcher or meat locker or
it may be possible to obtained them with a special order at some food stores.
You must be knowledgeable on how to divide primal cuts into smaller cuts, or
the result will be incorrect cuts, too much waste, and elimination of any potential
costs savings. The five primal, or basic, cuts of lamb are: Shoulder, Breast
and Foreshank, Rib, Loin, and Leg.
Additional Information
Lamb, the meat from the carcass of a young sheep, is a lean red meat with a
mild, but distinctive flavor. A very nutritious food, lamb is a good source
of protein, B vitamins and iron. Although it is eaten less often than beef in
the U.S., lamb is the meat of choice in many parts of the world, both for everyday
meals and holiday feasts.
There are five primal, or basic, cuts of lamb: Shoulder, Breast/Foreshank, Rib,
Loin/Flank, and Leg. Each of the primal cuts can be further divided into a variety
of subprimal and market ready, or ready to cook, cuts. Described in the tables
below are the lamb primal cuts and the subprimal and market ready cuts obtained
from them.
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