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Lamb and Variety Meat Retail Identification Cuts includes all of the lamb and variety meat cuts, primals, and cooking methods that are included in the Florida 4-H Meat Judging Contest. This contest, coordinated by the Florida 4-H Animal Sciences program, develops life skills through activities related to the processing of beef, pork, and lamb, including retail identification, meat quality factors, and cooking methods.
Species: Lamb
Breast
Ribs (Denver Style), dry/moist
Leg
American Style, dry
Center Slice, dry
Frenched Style, dry
Leg Roast (Bnls), dry
Sirloin Chop, dry
Sirloin Half, dry
Loin
Loin Chop, dry
Loin Roast, dry
Rib
Rib Chop, dry
Rib Chop (Frenched), dry
Rib Roast, dry
Rib Roast (Frenched), dry
Shoulder
Arm Chop, dry/moist
Blade Chop, dry/moist
Square Cut (Whole), dry/moist
Various
Shank, moist
Variety Meat
Heart/Kidney
Beef Heart, dry/moist
Pork Heart, dry/moist
Lamb Heart, dry/moist
Beef Kidney, dry/moist
Pork Kidney, dry/moist
Lamb Kidney, dry/moist
Liver/Oxtail
Beef Liver, dry/moist
Pork Liver, dry/moist
Lamb Liver, dry/moist
Beef Oxtail, moist
Tongue/Tripe
Beef Tongue, dry/moist
Pork Tongue, dry/moist
Lamb Tongue, dry/moist
Beef Tripe, moist