The Culinary Institute Of America; The Professional Chef: Chapter 6 - Lamb And Mutton

Front 1

Shank, Heel, Knuckle, Eye Round, Bottom Round (Lamb, Mutton)

Back 1

Leg Primal Cut - Lamb, Mutton

Stewing (bone-in or boneless), braising, roasting (most common)

Often prepared as leg of lamb or roast (bone-in, BRT, oven-ready, frenched, semi-boneless)

Front 2

Top Round (Lamb, Mutton)

Back 2

Leg Primal Cut

Roasting, sauteing, grilling, broiling

Often prepared as steaks, scaloppine, or butterflied

Front 3

Trimmed loin, Split; Boneless (Eye muscle); Sirloin (Lamb, Mutton)

Back 3

Loin Primal Cut - Lamb, Mutton

Roasting (rare), sauteing, grilling, broiling

Often prepared as a roast (bone in, boneless); cut into chops

Front 4

Tenderloin (Lamb, Mutton)

Back 4

Loin Primal Cut - Lamb, Mutton

Sauteing, grilling, broiling

Often prepared as medallions or noisettes

Front 5

Rack, split and chined (Lamb, Mutton)

Back 5

Hotel Rack Primal Cut - Lamb, Mutton

Roasting, sauteing, broiling, grilling

Often prepared as a roast (bone in, crown corast); American (single/double) or frenched

Front 6

Breast (Lamb, Mutton)

Back 6

Hotel Rack Primal Cut - Lamb, Mutton

Braising, stewing

Often prepared as riblets or stuffed

Front 7

Foreshank (Lamb, Mutton)

Back 7

Shoulder Square Primal Cut - Lamb, Mutton

Braising, stewing

May be prepared bone-in or boneless

Front 8

Neck (Lamb, Mutton)

Back 8

Shoulder Square Primal Cut - Lamb, Mutton

Braising, stewing

Often prepared ground

Front 9

Square-cut Chuck, Boneless (Lamb, Mutton)

Back 9

Shoulder Square Primal Cut - Lamb, Mutton

Braising, stewing, grilling, broiling

Often prepared as a roast (bone-in or BRT) or chops (round or blade bone)

Front 10

Tongue (Lamb, Mutton)

Back 10

Offal - Lamb, Mutton

Simmering

Often smoked

Front 11

Liver (Lamb, Mutton)

Back 11

Offal - Mutton

Sauteing

Often prepared as forcemeat

Front 12

Heart (Lamb, Mutton)

Back 12

Offal - Lamb, Mutton

Braising, stewing

Smaller hearts are often stuffed and sauteed or roasted for a single portion

Front 13

Kidneys (Lamb, Mutton)

Back 13

Offal - Lamb, Mutton

Stewing, braising

Often stewed and served with hearty ingredients such as bacon and mushrooms

Front 14

Intestines (Lamb, Mutton)

Back 14

Offal - Lamb, Mutton

Depends on Perparation

Used as casing for sausage