Handbook on Cutting Lamb - Preppers

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Boning the Neck-The NeckAi ,I .$..,. .$.
Lamb for ChopsLamb chops are obtained from the shoulder, rack, loin and loin end ofleg. The fell should always be removed from chops before cooking.I . -ShoulderRackBlade Shoulder ChopArm Shoulder ChopRib Chops from RackLoinLoin Chops -L 1Sirloin Chops from Loin End of Leg
Page 1 and 2: l+- I.'.
Page 3: A Handbook onCutti
Page 6 and 7: LAMB CHART*:DIVISION OF - - CARCASS
Page 8 and 9: Dividing the Lambinto Major Cuts1.
Page 11: Making Boneless Leg Roast2. Remove
Page 14: +*e$* &4zg$&rr.-*Making Boneless Lo
Page 17 and 18: 2. Run knife alongfeather bones, th
Page 19: amb for StewThe triangle can be use
Page 23 and 24: Tie boneless shoulder.
Page 25: Boning the Shank1. Remove fell. 2.
Page 29 and 30: Cooking LambBROILING1. Turn heat to
Page 31 and 32: Cooked Lamb-;f%3
Page 33: Care of Tools1. Keep knives and cle

Handbook on Cutting Lamb - Preppers

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