42 lamb cuts diagram
Butterflied Diced Lamb 2 Top Sirloin 2 3 4 6 8 5 5 9 7 1 Leg Cuts, Denuded Leg, Bone In 4 Lamb Loin 6 Rib Chop Loin Chop Short Loin Saddle Frenched Rack of Lamb (8 Rib) Frenched Rack of Lamb (13 Rib) 8 Square-Cut Shoulder, Bone In Square-Cut Shoulder, Boneless Diced (forequarter) Pasture Raised No Added Hormones No Additional Additives Long Shelf Life Sustainable Farming SHANK Lamb shank is a super-simple, cheaper cut that goes a long way. Taken from the lower part of the back legs, there is a lot of collagen in the shank, which, when cooked slowly, gives the meat a lovely soft, melting texture, making this another cut that's perfect for stews and slow-cooking. The Best End is the rib section of the lamb, from where the sought after Racks of lamb are cut. Lamb cuts diagram