How to Figure Meat on a Lamb

Tender chops come from the rib and loin of the lamb.

Lamb is the meat from sheep under 1-year-old. Sheep often reach a market weight of 120 to 140 lb. at 5 to 6 months of age. The dressing percentage for lamb is about 54 percent. This means 54 percent of the live weight of a lamb is available as meat. A typical 130-lb. market lamb yields about 70 lb. of meat. Lamb carcasses are processed into wholesale and retail cuts.

Things You'll Need

• Weight of live lamb
• Carcass weight
• Calculator

Instructions

1. Calculate the amount of meat in the shoulder and neck of the lamb by multiplying the carcass weight by 25 percent. The lamb's shoulder accounts for approximately 24 percent of the carcass, while the neck is about 1 percent. For a typical lamb, the shoulder weighs 17 lb. and the neck weighs less than 1 lb. The shoulder is cut into chops and roasts, while the neck is cut into slices.

2. Estimate the meat in the back of the lamb by multiplying the carcass weight by 29 percent. Twenty lb. of meat along the back is found in a 70-lb. carcass. The back is divided into the rib, loin and sirloin. In a typical carcass, there are about 8 lb. of rib, 9 lb. of loin and 3 lb. of sirloin. The meat is cut into chops and roasts.

3. Multiply the carcass weight by 24 percent to find the amount of meat in the leg of lamb. The hind legs in a typical lamb weighs almost 17 lb. The leg is left whole as a roast, or cut into smaller chops.

4. Estimate the meat in the fore and rear shanks by multiplying the carcass weight by 9 percent. A typical carcass has about 6 lb. of meat in the fore and rear shanks.

5. Calculate the yield of the lamb breast by multiplying the carcass weight by 9 percent. The breast consists of about 6 lb. of riblets and spareribs.

6. Multiply the carcass weight by 4 percent to estimate the amount of meat available for lamb stew pieces and ground lamb. Trimmings from the carcass are cut into pieces or ground.

References

• Purdue University: Lamb Carcass Evaluation; Carrie Eichenberger, et al.
• Alabama Cooperative Extension: Carcasses and Cuts of Lambs and Goats
• University of Kentucky: Whole Cuts of Lamb; 2009
• Purdue University: Lamb Carcass Evaluation; Lloyd Arthur, et al.
• Oregon State University: Oregon 4-H Meat Animal Wholesale Cuts Series; September 2008