Retail Meat ID Lamb Primal Cuts: Leg, Loin, and Rib

Chad Schimmels & Dr. Dennis Burson Author

09/05/2024 Added

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In this presentation for the retail meat identification series we’re going to look at the lamb primal cuts of leg and rib.

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[00:00:00.000]In this presentation of the Retail Meat Identification Series, we're going to
[00:00:07.880]look at the lamb primal cuts leg and rib. Lamb primal cut leg is the first primal
[00:00:15.180]cut we'll look at in this presentation. Take note that the leg is cut off
[00:00:19.400]farther forward in the animal than pork or beef is. This is lamb primal cut leg.
[00:00:27.240]This is lamb out of the leg American-style roast. American-style lamb
[00:00:35.240]leg is identified by the fact that the shank bone has been removed and the meat
[00:00:40.040]has been rolled up and pinned. You also have to look at and make sure that the
[00:00:45.460]pelvic bone or the H bone is still there because if they cut it below that then
[00:00:50.440]it would make it a shank. But in this case the shank has been taken out and
[00:00:55.700]the lean has been rolled up and pinned.
[00:00:57.200]And the H bone is still there. So this is lamb leg American style roast.
[00:01:05.480]This is lamb out of the leg center slice. Lamb leg center slice is identical to
[00:01:18.720]that of the pork out of the leg or pork out of the ham center slice and is very
[00:01:24.360]similar to beef out of the round round slice.
[00:01:27.120]Lamb leg center slice is identical to that of the pork out of the leg or pork out of the ham center slice and is very similar to beef out of the round round slice.
[00:01:27.200]You are looking for the big long muscle curved on one end, the trapezoidal muscle, and the heart-shaped muscle.
[00:01:34.200]When you find these three muscles together, then you can have lamb out of the leg center slice.
[00:01:41.200]This is lamb out of the leg French style leg.
[00:01:52.200]French style lamb leg is the whole back leg of the lamb where it has been trimmed so that an inch of bone or more has been exposed on the shank.
[00:02:03.200]It also has the H bone or pelvic bone and can have the tail head.
[00:02:10.200]This is lamb out of the leg sirloin chop.
[00:02:21.200]Sirloin chops can be confusing for students for two reasons.
[00:02:27.200]Number one, the sirloin in pork and beef comes out of the loin, but in the lamb it comes from the leg.
[00:02:33.200]For me, the most helpful thing that I have found is to show them a picture of the carcass and explain that the lamb is smaller,
[00:02:40.200]so we take more off with the leg than we do with the other two.
[00:02:44.200]That's for the first thing.
[00:02:46.200]The second thing is when you look at this, the sirloin chops are small,
[00:02:50.200]and they are not as big as the other two.
[00:02:50.200]So, you can see that the sirloin chops are smaller,
[00:02:50.200]and they are not as big as the other two.
[00:02:50.200]So, you can see that the sirloin chops are smaller,
[00:02:50.200]and they are not as big as the other two.
[00:02:50.200]So, you can see that the sirloin chops are smaller,
[00:02:50.200]and there's a lot of muscles altogether.
[00:02:51.200]and there's a lot of muscles altogether.
[00:02:52.200]and there's a lot of muscles altogether.
[00:02:53.200]But if you can relate this back to the sirloin steaks and beef
[00:02:54.200]But if you can relate this back to the sirloin steaks and beef
[00:02:55.200]But if you can relate this back to the sirloin steaks and beef
[00:02:56.200]But if you can relate this back to the sirloin steaks and beef
[00:02:57.200]and the sirloin chops from pork
[00:02:58.200]and show them the same muscle groups,
[00:02:59.200]and show them the same muscle groups,
[00:03:00.200]and show them the same muscle groups,
[00:03:01.200]then generally they start to recognize the gluteus complex,
[00:03:03.200]then generally they start to recognize the gluteus complex,
[00:03:04.200]then generally they start to recognize the gluteus complex,
[00:03:05.200]or recognize the tenderloin,
[00:03:06.200]or recognize the tenderloin,
[00:03:07.200]and they might recognize the bones.
[00:03:08.200]they might recognize the bones. They might recognize the biceps femoris too. But try
[00:03:13.820]to tie it back to pork and beef. Also, you know it's helpful to show that the sirloin
[00:03:18.660]comes off with the leg because it's a smaller animal.
[00:03:22.020]This is lamb out of the leg, sirloin half.
[00:03:35.660]Sirloin half is the top half of the lamb leg. It is the same basic cut as the rump portion
[00:03:41.140]in pork. You see it has been cut in half and you can see the center slice. And when I see
[00:03:47.720]the center slice, you see the center slicing which has the trapezoidal muscle, the big
[00:03:52.740]long muscle on one end. When I see the center slice, I always tell students to look for
[00:03:59.120]one of two things. Either you look for the pelvic bone or the shank. The shank is not
[00:04:05.060]there, but the pelvic bone is there. So, when I see the pelvic bone, I always tell
[00:04:05.640]the pelvic bone is in this picture. So, this has to be the top half of the lamb leg. This
[00:04:11.820]is lamb out of the leg sirloin half.
[00:04:21.360]This is lamb out of the leg, leg roast boneless. Lamb leg roast boneless is one of the largest
[00:04:30.140]cuts of boneless lamb with the only other large boneless cut being the boneless lamb
[00:04:35.620]shoulder. Removal of the bones requires cutting between the leg muscles and therefore the
[00:04:41.060]cut is usually placed in an elastic netting or is tied to hold the leg muscles together
[00:04:46.400]for cooking. This cut will be mostly covered with external fat similar to the fat cover
[00:04:52.420]on a bone in leg. Removal of the pelvic bone and vertebrae will usually leave a portion
[00:05:00.040]of the leg that is not covered by external fat. Depending on how the cut is
[00:05:05.600]made you may be able to identify the junction between the loin and the leg on
[00:05:10.820]one end of the cut.
[00:05:14.060]The primal cut breast is cut below the lamb shoulder rib and loin. It is kind of
[00:05:24.840]a combination of the brisket and flank in the beef animal. This is lamb out of
[00:05:30.200]the breast ribs Denver style. In Denver
[00:05:35.580]style ribs the rib bones will be easily identified when the cut is displayed
[00:05:40.440]rib side up. You should also be able to see the rib
[00:05:44.100]bones along the edge of the cut on the two long sides of the cut. Lamb breast
[00:05:49.260]ribs Denver style should include at least seven ribs rib bones since the cut
[00:05:55.700]is made near the sternum or breastbone, you may be able to identify cartilage at the ends
[00:06:01.020]of some of the rib bones. By specification, this cut may be trimmed practically free of
[00:06:06.760]fat of the outside surface. This next primal cut is the loin, and it's a very valuable
[00:06:19.760]primal cut. You can get a great deal of chops out of this primal cut because you can get
[00:06:24.940]loin chops and top loin chops. Also, you can get a loin roast out of here. This is a very
[00:06:30.800]valuable primal cut. This is lamb out of the loin, loin chop. Lamb loin chops are the
[00:06:37.800]equivalent of a beef T-bone steak and are exactly the same as a pork loin chop. There
[00:06:48.040]is the T-bone, the loin eye, and the tenderloin.
[00:06:52.260]This is lamb out of the loin, loin roast.
[00:06:59.260]Lamb loin roast, depending on how it's cut, can be a little bit different and still be
[00:07:08.600]a loin roast. It has to have a loin chop view at least on one end. However, the other end
[00:07:15.600]can either be a loin chop or, depending on how far back they cut it, it could be a rib
[00:07:21.980]chop.
[00:07:22.220]But if it has a loin chop on one end and a rib or a loin chop on the other end, it's going to be a lamb loin roast.
[00:07:29.220]This is lamb primal cut rib and you will find rib chops and rib roasts from this primal cut. This is lamb out of the rib
[00:07:52.180]rib chop. Lamb rib chops are most identifiable by the rib bone in the ribeye. It is equivalent to a rib chop in pork or a small end steak in beef. But the rib is the key to this cut.
[00:08:22.140]This is lamb out of the rib rib roast. The rib roast is, first of all, going to have ribs in it. But if you look down next to the backbone, there
[00:08:52.100]is no tenderloin. That's important to show the students because it goes farther back in the animal and the ribs then stop, and the T-bone and the tenderloin shows up.
[00:09:03.060]That's where you get into the loin roast. But a rib roast obviously won't have that. So this is lamb out of the rib rib roast. This is lamb out of the rib
[00:09:22.060]Frenched rib roast. A Frenched rib roast is similar to the rib roast for lamb, except that the meat and fat has been completely removed for at least one and a half inches in the lower rib portion of the cut.
[00:09:37.060]On the rib face of the cut, the rib eye muscle or the longissimus will be present. The chine bone or the body of the vertebrae has been removed to allow for a knife cutting between the ribs.
[00:09:52.020]The chine bone will then be removed from the rib face for several individual chops after cooking.
[00:09:56.980]On the blade end of the rib eye roast, the longissimus will be smaller in size and additional muscles will be present, including the spinalis complexus and multifidus dorsi.
[00:10:07.980]When the chine side is displayed down, it can be noted that the muscles over the blade bone and the blade bone have been removed.
[00:10:21.980]This is the various meats lamb primal cut. There is no picture because there is no specific place in which various meats come from.
[00:10:32.940]The shank comes from either the front leg or the hind leg of the carcass and therefore is classified as various meats for the lamb primal cut.
[00:10:42.940]This is lamb shank from the front leg. This shank comes from the lower portion of the leg that was attached to the lamb shank.
[00:10:51.940]shoulder. The cut is mostly bone and covered by thin muscles over the bone. The front shank also
[00:10:59.140]includes a bone joint. Because of this joint, the cut surface of the shank is perpendicular to the
[00:11:05.760]length of the shank bone and a saw cut through the bone. The radius and ulna bone in the surface
[00:11:12.760]of the cut. This is the shank from the hind leg. It comes from the lower part of the hind leg.
[00:11:21.060]The muscles in the cut surface are parallel to the length of the shank and these muscles extend
[00:11:26.860]from the shank into the lamb leg. The hind shank is removed by cutting through the bone joint in
[00:11:33.000]the hind leg and joint cartilage can usually be seen in the cut surface. The lower portion
[00:11:39.100]of the hind shank is mostly bone with very little edible muscle tissue.
[00:11:50.180]Thank you.

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Retail Meat ID Lamb Primal Cuts: Leg, Loin, and Rib

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