Lamb Cutting, Lamb Cut Diagram
Tips on how to cut up a lamb with chart or diagram.
Fore Quarter of Lamb
The first cut to be made in carving a fore-quarter of lamb is to
separate the shoulder from the breast and ribs; this is done by
passing a sharp carving knife lightly around the dotted line as
shown by the figs. 3, 4 and 5, so as to cut through the skin, and
then, by raising with a little force the shoulder, into which the
fork should be firmly fixed, it will easily separate with just a
little more cutting with the knife; care should be taken not to
cut away too much of the meat from the breast when dividing the
shoulder from it, as that would mar its appearance. The shoulder
may be placed upon a separate dish for convenience. The next process
is to divide the ribs from the brisket by cutting through the meat
in the line from 1 to 2; then the ribs may be carved in the direction
of the line 6 to 7, and the brisket from 8 to 9. The carver should
always ascertain whether the guest prefers ribs, brisket, or a piece
of the shoulder.

Lamb Cut Diagram
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