Lamb Cutting Guide
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To joint a lamb, first find the top of the pelvic girdle, just above the hip joints as this is where the hind quarters are seperated from the rest of the body. |
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Remove hind quarters |
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Split hind quarters in half and remove lower knuckle joint. Then seperate the chump from the leg as shown. |
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Trim and bone out the chump. |
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Giving the finished boneeless chump. or rump of Lamb. |
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Remove the breasts in a straight line parallel with the back of the Lamb, starting from the top of the chest just under the elbow joint. |
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Remove shoulders by cutting between the sixth and seventh ribs down from the neck end of the carcass. |
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After removing the neck, bone out the shoulders from the ribs and spine. |
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Leaving the finished shoulder joints |
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Seperate the saddle from the best end/rack, remove kidneys and trim off extraneous fat. |
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Leaving the finished saddle and the best end/rack. |
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To french trim the racks, first remove by sawing down either side of the spine. |
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Remove the spnie leaving the two racks. |
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Trim, mark out finished proportions and remove excess outer skin and fat. |
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Trim out intercostal muscles between ribs. |
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Remove any further excess trim, and outer parchment like skin to leave a french trimmed rack of Lamb. |
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Whole Lamb Done! |
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