Part 4

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).

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.

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.

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).

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.

Several sirloin chops may be removed by knife and saw cuts made parallel to the cut separating the leg from the loin (fig. 56).

Split the loin through the center of the backbone and remove the flank about 1 inch from the loin “eye” (figs. 57 and 58).

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.

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).

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).

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).

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).

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.

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.

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).

Wrapping

Immediately after chilling and cutting, meat must be properly wrapped, quickly frozen, and stored at 0° F or lower until needed. Proper wrapping is essential to maintain meat quality; therefore, one should:

• Use moisture-vapor proof wrap such as heavily waxed freezer paper or specifically laminated paper.

• Prepare convenient family-sized packages.

• Wrap meat closely, eliminating as much air as possible.

• Improper wrapping will allow air to enter and result in “freezer burn” and rancidity.

• Use a proper wrapping procedure (fig. 74).

• Label and date each package properly.

FREEZING AND FROZEN STORAGE

When freezing large quantities of meat, it is best to use a commercial establishment for fast freezing. Since a lamb carcass will yield only 70 to 75 percent usable retail cuts or about 38 pounds from a 50 pound lamb carcass, the home freezer will adequately handle this amount. When using the home freezer be sure to:

• Clean and defrost freezer.