| Lamb Primal | Retail cut Name | Cookery Method | Specie | Primal | Name | Type | Cook |
|
LAMB
|
|||||||
| Shoulder | Lamb Shoulder Square Cut | Dry/Moist | L | M | 48 | Ro | D/M |
| Lamb Shoulder Roast, Bnls | Dry/Moist | L | M | 36 | Ro | D/M | |
| Lamb Shoulder Neck Slices | Moist | L | M | 26 | Sl | M | |
| Lamb Shoulder Arm Chops | Dry/Moist | L | M | 2 | Ch | D/M | |
| Lamb Shoulder Blade Chops | Dry/Moist | L | M | 6 | Ch | D/M | |
| Breast | Lamb Breast | Dry/Moist | L | A | 69 | – | D/M |
| Lamb Breast Riblets | Dry/Moist | L | A | 81 | – | D/M | |
| Shank | Lamb Shank | Moist | L | L | 84 | – | M |
| Rib | Lamb Rib Roast | Dry | L | J | 28 | Ro | D |
| Lamb Rib Chops | Dry | L | J | 28 | Ch | D | |
| Lamb Rib Chops Frenched | Dry | L | J | 18 | Ch | D | |
| Loin | Lamb Loin Roast | Dry | L | H | 24 | Ro | D |
| Lamb Loin Chops | Dry | L | H | 24 | Ch | D | |
| Lamb Loin Double Chops | Dry | L | H | 15 | Ch | D | |
| Leg | Lamb Leg Sirloin Chops | Dry | L | G | 37 | Ch | D |
| Lamb Leg Sirloin Half | Dry | L | G | 39 | Ro | D | |
| Lamb Leg Center slice | Dry | L | G | 12 | Sl | D | |
| Lamb Leg Frenched Style Roast | Dry | L | G | 18 | Ro | D | |
| Lamb Leg American Style Roast | Dry | L | G | 1 | Ro | D | |
