Lamb Cutting (upper Half Carcass)

Author: Ivan Red Jr. Time for reading: ~2 minutes Last Updated: August 08, 2022

CHAPTERS (Table Of Contents)

Did you manage to purchase a quarter of a carcass of a young lamb? And you want to use it correctly to maximize the variety of your table? Then you need to properly cut it in order to easily prepare many delicious dishes for which a certain part of the lamb carcass is intended.

Cutting a lamb carcass

Follow our steps and you'll have just as many fresh cuts of lamb meat that your farmer or butcher shop clerk will never question.

Here is the overall result from cutting the front quarter of the ram (without ribs and brisket), loin and neck. Cook lamb with pleasure! Have a great gastronomic experience!

Recipes with lamb shoulder

Recipes with lamb on the bone

Option 1

Lamb shoulder cutting

Option 2

Cutting lamb neck and loin

Ingredients:

Lamb shoulder

We will need:

Board kitchen
Kitchen towel
Knife
Napkin

Cutting lamb (upper half carcass) Cutting lamb shoulder step by step instructions with photo

Step 1

The carcass of a young lamb cut into 4 parts should be cut into smaller pieces so that each of them is used for its intended purpose - bones for broths, pulp and trimmings for minced meat, and we will prepare special festive dishes from fillets and tenderloins. A kitchen towel or large paper towels should be kept near the butchered meat to blot all the pieces from the blood. Homemade clean meat should not be washed so that it can ripen safely and be stored in the refrigerator (in the compartment with zero temperature).

Step 2

Cut off the upper hymen and hard tendons.

Step 3

Leading along the bone from the knee joint, cut off a large piece of lamb pulp.

Step 4

Cut off the leg and roll the meat from the shoulder bone.

Step 5

This part of lamb (a shoulder without a bone is suitable, for example, for slicing meat from it for a kebab recipe in a jar (or for any other kebab).

Step 6

We completely cut off the meat from the bone of the second joint of the leg - it is useful for minced meat, and we use the bone itself to prepare the broth.

Step 7

We will also cut off the scapular bone from a quarter of the carcass.

Step 8

As a result of cutting the front leg and shoulder of the ram, we get a shank, 2 bones for broths, lamb pulp and trimmings.

Step 9

This meat from a half carcass of a ram is enough for many dishes for a large family.

Ingredients:

Lamb on the bone

We will need:

Cutting board
Knife
Kitchen towel
Napkin

Cutting lamb (upper half carcass) Cutting lamb neck and loin step by step instructions with photo

Step 1

Let's take care of the vertebral part - the loin on the bones and the neck.

Step 2

We remove the hymen and excess fat from the neck. This piece is great for making shurpa and other lamb soups. It just needs to be chopped into pieces immediately before cooking.

Step 3

Cut off the upper hymen and fat from the loin.

Step 4

We cut off the entire pulp of the loin in one piece, cutting it along the vertebral and costal bones.