Cuts of Meat From Lamb
Trained restaurant chefs have an understanding of primary meat cuts, but to successfully prepare lamb at home, it is important for the home cook to understand the various cuts of meat and the primary areas,-- shoulder, rack, loin and leg -- from which they come. Does this Spark an idea?
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Shoulder
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The shoulder portion of the lamb runs from the base of the neck to the top of the ribs. Lamb shoulder is versatile, flavorful and fatty. The section includes some bones and the muscles are slightly tougher than the tender muscles of the loin. Popular cuts from the shoulder include the shoulder roast, shoulder chop and square cut shoulder roast.
Rack
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Rack of lamb is cut from the rib portion of the lamb and includes ribs five through 12. The meat in this section is tender and flavorful. A rack of lamb may also be called a rib roast or a crown roast. An American-produced rack of lamb typically weighs about 2 lbs. and will serve two people. An imported rack usually weighs about 1 lb. and is a generous serving for one person.
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Loin
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The loin is an oval-shaped muscle that lies just behind the rack portion of the lamb. Lamb loin is typically available in three cuts. The boneless loin is one side of the loin muscle with the bone removed. The saddle of lamb is a bone-in cut that includes both sides of the loin muscle. Lamb loin is also cut into small T-bone lamb steaks.
Leg
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The leg is the most versatile and economical cut of lamb. It encompasses the sirloin, top and bottom rounds, shank and knuckle. Since the leg is made up of several different muscles, each different cut will have a unique flavor and tenderness. The most popular cuts of meat from the leg include whole legs suitable for dinner parties, oven-ready boneless leg roasts and sirloin steaks perfect for grilling.
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References
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