Foodservice Cuts Of Lamb

1232A Lamb Loin Chops w

210 Lamb Foreshank

800g Lamb Cutlets Bone Removed

1232A Lamb Loin Chops

233E Lamb Leg, Steamship, 3/4, Aitch Bone Removed

234 Lamb Leg, Boneless

233E Lamb Leg, Steamship, 3/4, Aitch Bone Removed

209A Lamb Ribs, Breast Bones Off

234 Lamb Leg, Boneless

^ 295 Lamb for Stewing

The above cuts are a partial representation of NAMP/IMPS items. For further representation and explanation of all cuts see The Meat Buyers Guide by the North American Meat Processors Association.



Shank/Breast _



NAMP/IMPS Number (North American Meat Processors Association/Institutional Meat Purchase Specifications)

©2000 North American Meat Processors Association

• Rack The rack is what results from cutting the rib tips in the breast. It is located between the shoulder and the loin and includes eight ribs and some of the backbone. The tender rib-eye muscle is a part of the rack. Fabricated cuts include the lamb rack and rib chops.

• Loin The primal cut that comes from the area between the rib and leg is called the loin. It includes a rib and some of the backbone, tenderloin, loin-eye muscle, and flank. Loin meat is generally very tender. Fabricated cuts include boneless roasts and bone-in or boneless chops.

j Leg The hind leg of the lamb contains some of the backbone, tail, hip, round, and shank bones. Usually the leg is split and boned before cooking. Sometimes a bonein leg is roasted or braised. The fabricated cuts are steaks. The leg also can be diced and stewed or ground into patties.

Quality Characteristics of Lamb

The lamb meat purchased by a foodservice operation should have these characteristics:

• Pinkish to deep red color

• Firm and finely textured

• Some marbling in its lean areas Spoiled lamb may look brown instead of pink, and may have a slimy feel or strange odor. Discard spoiled lamb.

Storing Lamb

Fresh lamb can spoil quickly even when kept in a cooler. Do not exceed these maximum refrigeration storage times:

• Two to five days in the refrigerator at 41°F (5°C) or below j Six to nine months in the freezer at 0°F (-18°C) or below

\ Identify What are the quality characteristics of lamb?

Cuts of Veal

Veal is the meat from calves that are less than nine months old. Some veal is from calves that are only eight to sixteen weeks old. Veal primal cuts include the shoulder, foreshank/ breast, rack, loin, and leg. (See Figure 23.9 on page 600.)

• Shoulder The primal shoulder cut includes four rib bones and some of the backbone, blade, and arm bones. Fabricated cuts include steaks and chops, but they are not as tender as those from the loin. Meat from the shoulder is usually braised or stewed.

• Foreshank/Breast The shank and breast are one primal cut. It includes rib bones, cartilage, breastbones, and shank bones.

j Rack The double rib primal cut is very small, tender, and expensive. The rib cut consists of a double rack of ribs and part of the backbone. Fabricated cuts include whole or halved racks, rib-eye, and chops.

• Loin The primal loin cut is located behind the ribs. It consists of the loin eye, the top of the rib bones, and the tenderloin. Fabricated cuts include tenderloin, medallions, and chops.

• Leg The primal leg cut includes the leg and the sirloin. The leg is fabricated into scallops and cutlets. The leg also can be cooked whole.

Quality Characteristics of Veal

Veal is delicately flavored and tender. In general, veal should have the following characteristics:

• Firm texture

• Light pink color

Spoiled veal may be sticky or smell odd.

I Define What is veal?

L 1FIGURE 23 9 Foodservice Veal Cuts

' Purchase Veal Primal cuts of veal include the shoulder, shank/breast, rack, loin, and leg. Why do you think customers might choose veal over beef?

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  • dodinas
    How to cook lamb breast meat with bone in?
    2 years ago