Lamb Lamb Cuts Secondary Cuts Restaurant Cuts 1 (hindquarter Frenched shank and forequarter) Whole boned topside – – 2 Short leg round silverside – 3 Chump chops – 4 Tenderloin (fillet) Fillet Rolled loin chops eye – – 5 Short loin (mid loin) denuded rosettes – 6 Rack (rib loin) Racks cutlets chops – – 7 Breast Epigrams diced. mince – 8 Neck Diced chops- mince – Boned rolled diced chops - – – 9 Square cut shoulder mince
Lamb Lamb Cuts Secondary Cuts Restaurant Cuts 1 (hindquarter and forequarter) Frenched shank 2 Short leg Whole boned – topside – round – silverside 3 Chump – chops 4 Tenderloin (fillet) Fillet 5 Short loin (mid loin) Rolled loin – chops – eye denuded – rosettes 6 Rack (rib loin) Racks – cutlets – chops 7 Breast Epigrams – diced. mince 8 Neck Diced – chops- mince 9 Square cut shoulder Boned rolled – diced – chops - mince
TM_Prepare_portion_controlled_meat_cuts_FN_230114.docx