Typical live weight = 120 lbs.
Carcass weight = 60 lbs. (50% of live weight)
Saleable retail cuts = 42 lbs. (70% of carcass weight)
Fat and bones = 18 lbs.(30% of carcass weight)
Saleable retail cuts from a typical lamb would be approximately:
From the leg (approximately 10 pounds per leg)
Sirloin Chops = 3 lbs.
Frenched or American Leg = 11 lbs.
Fat and Bone = 6 lbs.
From the Flank (approximately 1 pound per flank)
Lamb Stew = .5 lb.
Ground Lamb = 1 lb
Fat and Bone = .5 lb.
From the Loin (approximately 4 pounds per loin)
Loin Chops = 6 lbs.
Ground Lamb = .5 lb.
Lamb Stew = .5 lb.
Fat and Bone = 1 lb.
From the Rack (approximately 4 pounds per rack)
Rack Chops = 6 lbs.
Riblets = 1 lb.
Fat and Bone = 1 lb.
From the Shank (approximately .5 pounds per shank)
Lamb Shanks = 1 lb.
From the Breast (approximately 2 pounds per breast)
Boneless Rolled Breast = 2 lbs.
Fat and Bone = 2 lbs.
From the Shoulder (approximately 8 pounds per shoulder)
Blade Chops = 1 lb.
Arm Chops = 1 lb.
Ground Lamb = 1 lb.
Rolled Shoulder = 8 lbs.
Fat and Bone = 5 lbs.
.gif){kind=small}
This page was last updated: January 6, 2008
WHOLESALE CUTS OF LAMB
