Lamb Theory Level 1. Understanding and recognising lamb primal cuts. Examination and certification available online at

Transcription

1 Lamb Theory Level 1 Understanding and recognising lamb primal cuts Examination and certification available online at

2 Eating Quality Guaranteed New Standards and Specifications for Quality Standard Mark beef and lamb Higher Standards, Better Returns Rack-seven-rib Loin L010 To join the scheme or for more information please call the Hotline or visit

3 Introduction Welcome to the AHDB Beef and Lamb Education Programme, Lamb Theory Level 1 Understanding and Recognising lamb Primal Cuts A lamb carcase consists of a number of primal cuts which, in turn, can be broken down into individual cuts or muscle groups. A lamb primal cut often consists of more than one muscle with different eating qualities which, in turn, can produce a variety of different lamb cuts. This learning module will explain which the primal cuts are and where they are situated within the carcase. Each primal cut is shown with the name, a carcase diagram showing where the cut is situated on the carcase and a general description of the cut. This information will provide you with the required knowledge you will need to pass this particular level. Once you have successfully completed this level, the next level is more advanced and covers recognising detailed lamb foodservice and retail cuts, which primal muscle they come from and the cooking methods used for these cuts. Dick van Leeuwen To pass the exam for this course, you are expected to be able to know the following: To recognise and to name each primal cut from a lamb carcase. To recognise and name primal cuts by looking at a highlighted area on a carcase diagram. Note: The information learnt from this course is very important as it is the basis on which you can build any further meat knowledge. So spend your time well as it will help you in your future career working with meat. Examination and certification available online at 3

4 Short Fore Single Fore (rib cage removed) Knuckle Middle Middle excluding breast flanks Shoulder Neck Neck untrimmed Neck split and trimmed Neck Fillet Breast Tip

5 Loin Loin without chump Loin without chump chump Best end of neck short and un-split Best end of neck short and split Saddle bone-in Legs with chumps Short Saddle Leg with chump Leg without chump Loin Loin without eye muscle chump Fillets Breast with flank Breast square cut Shank Chump bone-in

6 Short Fore Forequarter L001 Single Fore (rib cage removed) Forequarter L038 A six-rib short fore. A single forequarter with rib, back and neck bones removed. Position of the short fore. Position of the short fore. Percentage of carcase 42.25% Percentage of carcase 15.11% 6 Visit for full cutting specifications

7 Shoulder Forequarter L023 Neck Forequarter L015 Round untrimmed shoulder. The blade bone cartilage remains attached to the shoulder. This cut does not include the neck fillet. A bone-in neck with the complete neck fillet attached. Position of the shoulder. Position of the neck. Percentage of carcase 12.28% Visit for full cutting specifications 7

8 Neck untrimmed Forequarter L020 Neck split and trimmed Forequarter L036 Neck (scrag) removed in line with the first rib. The neck is removed from a single side of the carcase in line with the first rib and excess fat is trimmed off. Position of the neck. Position of the neck. 8 Visit for full cutting specifications

9 Neck Fillet Forequarter L016 Knuckle Forequarter L017 A fully trimmed neck fillet with the yellow gristle removed and end squared. This is the meaty knuckle version, which contains extra shoulder meat and is French trimmed. Position of the neck. Position of the lamb knuckle. Percentage of carcase 1.44% Percentage of carcase 2.19% Visit for full cutting specifications 9

10 Middle Loin L001 Middle excluding breast flanks Loin L002 The fore end and the legs and chumps are removed from the carcase, leaving the middle. The breast flanks are removed at a distance equal to 1½ times the length of the eye muscle. Position of the middle. Position of the middle. Percentage of carcase 23.26% Percentage of carcase 16.95% 10 Visit for full cutting specifications

11 Best end of neck short and un-split Loin L006 Short Saddle Loin L003 The length of the breast flanks is a maximum of 1½ times the length of the eye muscle. The length of the breast flanks is a maximum of 1½ times the length of the eye muscle. Position of loin. Position of the short saddle. Percentage of carcase 8.05% Percentage of carcase 9.05% Visit for full cutting specifications 11

12 Saddle bone-in Loin L027 Loin with chump Loin L008 Fully trimmed and prepared saddle of lamb. The length of the breast flanks is a maximum of 1½ times the length of the eye muscle. Position of the saddle. Position of loin and chump. Percentage of carcase 12.38% 12 Visit for full cutting specifications

13 Loin without chump Loin L009 Best end of neck short and split Loin L007 The length of the breast flanks is a maximum of 1½ times the length of the eye muscle. The length of the breast flanks is a maximum of 1½ times the length of the eye muscle. Position of loin. Position of best end of neck. Percentage of carcase 8.45% Percentage of carcase 4.03% Visit for full cutting specifications 13

14 Loin eye muscle fully trimmed Loin L042 Fillets Loin L026 Fully trimmed eye muscle of the loin with all fat removed. This specification does not contain the lumbar section of the eye muscle. Fully trimmed fillet of lamb. Position of the loin. Position of the fillet. Percentage of carcase 2.68% Percentage of carcase 0.55% 14 Visit for full cutting specifications

15 Breast Tip Breast L004 Breast with flank Breast L003 Tip of the breast from the forequarter. Breast without the breast tip but thin flank part remains. Position of breast tip. Position of the breast with flank. Percentage of carcase 2.78% Percentage of carcase 4.17% Visit for full cutting specifications 15

16 Breast square cut Breast L002 Legs with Chump Leg L029 Breast without the breast tip and thin flank part. Pair of legs and chump. Position of the breast. Position of legs with chump. Percentage of carcase 2.88% Percentage of carcase 34.39% 16 Visit for full cutting specifications

17 Leg with Chump Leg L001 Leg without Chump Leg L002 Whole leg and chump. Leg without the chump. Part of the tail still attached. Position of leg with chump. Position of leg without chump. Percentage of carcase 17.19% Percentage of carcase 12.77% Visit for full cutting specifications 17

18 Chump bone-in Leg L008 Shank Leg L022 The chump is removed from the leg. Cut from the leg with some of the heel muscle attached to create a meaty shank. Position of the chump. Position of the shank. Percentage of carcase 4.42% Percentage of carcase 2.28% 18 Visit for full cutting specifications

19 Weight 8.50kg Percentage of carcase 34.39% The information in this brochure is based on a As soon as the carcase is cut into, cutting and to act as a guide only, as butchery techniques, Other useful resources Meat Purchasing Guide Meat Purchasing Guide Quality Standard beef, veal, lamb and assured pork Quality Standard beef Shanks Beef Bucco EBLEX Shin B006 Shin with the marrow bone left in and cut into slices. Beef Shank boneless and netted (Fore Shin) Shin B014 EBLEX Beef Shank boneless and netted (Needle) Shin B010 EBLEX The needle is a single muscle situated next to the fore shin muscle and ideal for slow/ Sous Vide cooking. Beef Shank Portions (Fore Shin) EBLEX Shin B015 Beef Shank boneless and netted (Clod Shin) Shin B012 EBLEX The clod shin is a single muscle from the shoulder with a similar grain to shin hence the name and ideal for slow/sous Vide cooking. Beef Shank boneless and netted (Hind Shin) Shin B016 EBLEX Beef Shank Portions (Clod Shin) EBLEX Shin B013 The beef shank is ideal for slow/sous Vide cooking. Beef Shank Portions (Hind Shin) EBLEX Shin B017 Meat Purchasing Guide App Download the FREE Meat Purchasing Guide app, with ordering facilities, onto your smartphone or tablet Beef Veal Lamb The beef shank is ideal for slow/sous Vide cooking. The beef shank is ideal for slow/sous The beef shank is ideal for slow/sous Vide cooking. Vide cooking. For full cutting specification refer to CD at the back of the manual. The beef shank is ideal for slow/sous Vide cooking. 29 Mutton Pork Sixth Edition March 2014 Now contains almost 600 beef, veal, lamb, mutton and pork cuts Butchery videos for a range of lamb cuts Beef and Lamb Costing/ Yield Calculation Tools Lamb Yield Guide Quality Standard lamb From Carcase to Primal Cuts Yield Information Lamb Yield Guide From farm to plate The Meat Purchasing Guide, with ordering facilities, is available as an App The Meat Purchasing Guide and Cutting Specification Manual can be downloaded at Short Fore EBLEX Forequarter L001 Middle Legs with chumps Loin L001 Leg L029 EBLEX EBLEX 20.12kg carcase. Classification R3L (after 7 days maturation). Percentage of carcase 42.25% Weight 4.68kg Percentage of carcase 23.26% Weight 6.92kg drip loss will be experienced. The weights/percentages of cuts are intended carcase weights and types may vary from one business to another. 7 Animal to carcase, to primals, to cuts To order copies or download these materials, call the scheme hotline or visit 19

20 The author of this guide, Dick van Leeuwen, would like to thank Martin Eccles for his assistance in compiling the information contained within it. Agriculture and Horticulture Development Board No part of this publication may be reproduced in any material form (including by photocopy or storage in any medium by electronic means) or any copy or adaptation stored, published or distributed (by physical, electronic or other means) without the prior permission in writing of the Agriculture and Horticulture Development Board, other than by reproduction in an unmodified form for the sole purpose of use as an information resource when the Agriculture and Horticulture Development Board is clearly acknowledged as the source, or in accordance with the provisions of the Copyright, Designs and Patents Act All rights reserved. AHDB Beef & Lamb, Stoneleigh Park, Kenilworth,Warwickshire CV8 2TL. AHDB Beef & Lamb is a division of the Agriculture and Horticulture Development Board. ISBN: