Retail cut identification Training sheets

Lamb Shank Leg Wet Will be an obvious leg bone coveredwith meat and prominent silverskin.Both cut ends will show bone. Maybe displayed frenched where meathas been trimmed away from end ofthe shank bone.LambMidloinchopLoin Dry Must have the fillet attached. Willexhibit external fat coverage and atail. Will look like a mini T-bone.LambRibloincutletRibloin Dry Will include the rib eye and look like asmall eye of meat on a long narrowbone