Begin cutting the lamb carcass by removing the thin cuts—the breast,
flank, and foreleg. Lay the carcass on its side and mark a cutting
line from the elbow joint of the foreleg to the front part of the
hindleg. Most of the flank can be removed by starting the cut between
the legs at the cod or udder fat where the flank begins. Figure 44
shows this cut made in a straight line from the front of the hindleg
to the elbow joint. More of the rear flank and lower ribs can be
removed by making the cut higher, near the hindleg. However, the cut
across the lower shoulder should be as close to the joint on the
foreleg as possible to leave the shoulder roast large.
[Illustration: Man sawing off flank]
Figure 44.—Steamling.
After removing the thin cuts from both sides, remove the kidneys,
kidney fat, and diaphragm (fig. 45), if not removed at slaughter. Turn
the carcass over on to the cut surfaces and remove the neck. Cross
sectional cuts make neck chops, which should be braised; or the neck
may be cut off flush with the top of the shoulder and added to stew or
ground lamb (figs. 46 and 47).
[Illustration: Kidneys with fat attached lying next to carcass]
Figure 45.—Kidney and kidney fat.
[Illustration: Man sawing through neck]
Figure 46.—Neck chops or slices.
[Illustration: Neck chops lying next to carcass]
Figure 47.—Neck chops or slices.
The trimmed carcass is separated into four primal cuts, each with
different characteristics (figs. 48 and 49). A cut between the fifth
and sixth ribs removes the shoulder. Another cut between the 12th and
13th (last) rib separates the rib from the loin (the 13th rib remains
in the loin). The loin and legs are separated just in front of the
hipbones by cutting through the small of the back where the curve of
the leg muscles blend into the loin. This is the cut being made in
Figure 48.
[Illustration: Man making third saw cut across carcass]
Figure 48.—Preparing four primal cuts.
[Illustration: Carcass cut into four pieces]
Figure 49.—Preparing four primal cuts.
Split the legs through the center of the backbone (fig. 50). Trim the
flank and cod or udder fat off (fig. 51). Remove the backbone from the
leg by making a saw cut approximately parallel to the split surface of
the backbone and 1 inch below this surface (fig. 52). Saw
approximately 1 inch deep, or until you feel a slight slippage when
you cut through part of the hipbone.
[Illustration: Hind quarter split using saw]
Figure 50.—Splitting legs.
[Illustration: Leg of lamb and trimmed pieces displayed]
Figure 51.—Leg of lamb.
[Illustration: Saw separating backbone from leg of lamb]
Figure 52.—Backbone removal.
Be careful not to saw all the way through the hipbone. Insert a knife
into the saw cut, find the “slip” joint between the bones and cut
underneath the backbone to complete its removal (fig. 53). Cut off the
lower shank bones by sawing where the tendon enters the muscle (fig.
54).
[Illustration: Knife slicing off backbone using a knife]
Figure 53.—Backbone removal.
[Illustration: Saw cutting off lower leg]
Figure 54.—Removing lower shank.
The leg may be further trimmed by cutting through the knee or “stifle”
joint to remove the shank. This joint is located about halfway between
where the muscles of the shank end and the muscles of the lower leg
begin. Cut into the tissues over the bones until you locate the joint
and work the knife through it (fig. 55). Continue cutting straight
across the heel of the leg.
[Illustration: Knife slicing through stifle joint using a knife]
Figure 55.—Stifle joint.
Several sirloin chops may be removed by knife and saw cuts made
parallel to the cut separating the leg from the loin (fig. 56).
[Illustration: Saw cutting off chops]
Figure 56.—Sirloin chops.
Split the loin through the center of the backbone and remove the flank
about 1 inch from the loin “eye” (figs. 57 and 58).
[Illustration: Saw cutting loin in half along backbone]
Figure 57.—Splitting loin.
[Illustration: Saw cutting off flank edge]
Figure 58.—Removing flank edge.
Loin chops are made by cutting perpendicular to the backbone (fig.
59). Usually chops are cut ¾ of an inch to an inch thick. Doubles or
“English” loin chops are made from a loin which has not been split
(fig. 60). The flank portion may be ground or made into stew.
[Illustration: Saw cutting across loin]
Figure 59.—Preparing loin chops.
[Illustration: Loin chops displayed]
Figure 60.—Loin chops.
Remove the fell membrane from each sirloin, loin, and rib chop before
cooking; the fell becomes hard in frying. When the chop is cold the
fell peels off easily; start peeling at the lower end of the chop
(fig. 61).
[Illustration: Man pulling membrane away from chop]
Figure 61.—Removing fell membrane.
Leave the fell on the leg and shoulder roasts to lessen the
evaporation of meat juices. Clean fell on roasts, chops, or stews will
not affect flavor.
The rib should be split somewhat differently than the other primal
cuts (figs. 62 and 63). The backbone is not split but is removed by
cutting through the ribs along the ridge where they join the backbone.
Continue cutting close to the backbone to separate one rib section.
Repeat this cut along the opposite side of the backbone to separate it
from the other rib section. Remove the breast portion by cutting
approximately 2 inches from the rib “eye” (fig. 64).
[Illustration: Saw cutting through ribs at backbone using a knife]
Figure 62.—Splitting rib.
[Illustration: Saw cutting through ribs at backbone]
Figure 63.—Splitting rib.
[Illustration: Knife slicing through ribs]
Figure 64.—Separating breast from rib.
Rib chops are easily made by cutting between the ribs (fig. 65).
Remove the fell before cooking. The breast portion may be barbecued in
one piece or made into riblets by cutting between the ribs (fig. 66).
[Illustration: Knife slicing rib chops of rib rack]
Figure 65.—Preparing rib chops.
[Illustration: Rib chops and breast displayed]
Figure 66.—Rib chops and breast.
After splitting, the shoulder may be roasted as is, made into chops,
or boned and rolled to make a more easily carved roast (figs. 67 and
68).
[Illustration: Saw cutting through shoulder]
Figure 67.—Splitting shoulder.
[Illustration: Chops and roasts displayed]
Figure 68.—Shoulder chops and roasts.
Arm chops should be made first by cutting parallel to the surface made
when the foreleg and breast were removed. Only two or three arm chops
should be made (fig. 69). Blade chops are made by cutting between the
ribs and sawing through the blade and backbone.
[Illustration: Saw cutting through shoulder]
Figure 69.—Preparing arm chops.
To prepare a boneless shoulder, first remove the ribs and backbone by
cutting closely underneath the ribs following their curvature; then
cutting along and over the backbone and neck vertebrae to remove them
(fig. 70). Start at the rear surface and cut along the lower edge of
the blade bone to lift the underlying muscles exposing the blade bone
and arm bone (fig. 71). Cut along the edges of these bones and then
lift the over-lying meat and cut close to the top surface of these
bones to remove them (fig. 72). The blade bone has a ridge which runs
close to and nearly parallel to its shorter edge. Try not to cut
through the skin surface when cutting over this ridge. The boneless
meat should be rolled so that the shoulder “eye” is lengthwise in the
roast. The shoulder “eye” is located under the flat surface of the
shoulder blade. Roll the meat as tightly as possible, then tie
securely with strong twine or cord (fig. 68). The boneless shoulder
may be made into a pocket roast and stuffed with ground lamb or other
dressing. The edges of the meat are laced together after stuffing.
[Illustration: Knife slicing off ribs on shoulder]
Figure 70.—Boning shoulder.
[Illustration: Knife exposing blade bone]
Figure 71.—Boning shoulder.
[Illustration: Display of boneless shoulder and removed bones]
Figure 72.—Boned shoulder.
The lower shank bones of the foreleg are removed by cutting or sawing
through the joint. The foreleg and hind shank are often barbecued, cut
into stew, or boned, and the meat ground.
The breast can be cut into stew, boned and rolled, ground, or made
into a pocket roast by cutting under and close to the ribs to form a
pocket which can be stuffed. The edges are then laced together (fig.
73).
[Illustration: Display of breast and foreshank]
Figure 73.—Breast and foreshank.