The carcass is split in two. The half carcasses are then cut into large pieces (leg, tenderloin, covered loin, open loin, shoulder, collar and belly) and each large pieces are then cut into smaller pieces for retail.
A whole Lamb weighs about 17 kilos and is carefully cut into :
- Two legs (one whole and the other sliced),
- Two shoulders (one whole and the other sliced),
- A rack of lamb
- a series of chops
- the mug is sliced,
- a collar is cut off,
- the breast is cut into pieces,
- two red kidneys.
You thus have everything you need to cook a stew, a couscous or simply enjoy it grilled in family around a barbecue.
Raised with natural and sustainable methods. The weight of a whole goat is between 33 and 44 lbs (15 and 20 kg)
In lamb and sheep, the saddle refers to the upper part of the thigh. In butchery, it is the hind quarter from the ribs to the leg.
It is obtained from lambs under 12 months of age weighing between 13 and 16 kg with low fattening. The meat is taken from the rack of first ribs.
They get their excellent flavour from the marbling of the shoulder. A pure delight!
It's a leg of lamb carefully removed from the bone and then rolled up to form a roast. An original way to consume it!
Lamb chops are easy to cook. Therefore, they are a good option for even beginner cooks who wish to prepare an elegant lamb dish.
Lamb chops have 13 pairs of ribs that form the thorax. They are left in a square or cut individually. Currently, there are three types of lamb chops.
A shoulder of lamb is cooked in the oven or casserole slowly, quietly. You can add some herbs such as thyme and rosemary but also a little sage. Onions and mushrooms also go very well with it.
Originating from the front of the lamb boneless, minced lamb is a leaner, tastier and more succulent meat that can be integrated into various meals.
Sold whole or sliced, the leg of lamb makes delicious grilled meat. This tender and tasty meat is best eaten pink.
The shoulder of lamb is a very popular piece. Its flesh containing a little fat is less fibrous than that of the leg, and remains soft and melting after cooking. Whatever is its preparation, the result is always tasty. Boneless and roasted in the oven, it's a real delicious that is very presentable at a guest table!
The first rib, known as a chop, is more beautiful, well fleshed, with a nice tender meat, without aponeurosis; its handle is straight, it is slightly greasy on the edges. The second rib, with a ribbed edge, is softer than the first but its nut is less beautiful; its handle is curved.
Lamb steaks are thicker, firmer and less expensive than ribs. They are taken from the leg of lamb, which can easily be divided into six or seven good portions.
Long-known as the "hind leg", the leg is the hind limb of the lamb. It corresponds to the tenderloin and the hind leg of the beef. In the veal, almost plus the knuckle, the knuckle nut and the shank. The whole leg consists of the shortened leg and the saddle, the upper part of the hip. The saddle of the leg should not be confused with the English saddle, i.e. the tenderloin. The saddle of the leg must always be boneless and tied.
When cooking minced lamb, you have to take into account that the meat will shrink a lot. This is because the fat melts during cooking and some of the meat juice evaporates. To avoid this, it is advisable to add an egg or breadcrumbs. Do you want to prepare fresh minced meat? Mix it with chopped or pressed onion, finely chopped parsley, sweet paprika powder or bread soaked in lemon juice to give it more flavour.
The lamb consists of 13 different pairs of ribs. The five open ribs are located below the collar, the four first ribs, the first of which is called the Royal rib, are on the dorsal portion, and the four second ribs are located between the open ribs and the first ribs.
The shoulder is a multifaceted piece. It can be used as an ordinary or festive dish and can be cooked in any way: roasted, braised or grilled...
The lamb shank, a cut from the shin of the lamb, is one of the tastiest cuts of lamb. The connective tissue, which gives the lamb shank its taste, also leads to toughness if it is not prepared properly.
The lamb collar is a meaty, economical and tasty piece. It is the neck of the animal and weighs about 1 kg. Very bony, it gives a gelatinous juice when it simmers for a long time. It is ideal for all dishes prepared with pulses or potatoes but goes well with many vegetables, especially early vegetables. It can be used with other pieces such as tail, breast, top of ribs, to give taste. It can be boneless and stuffed. Generally speaking, the collar must be simmered, i.e. cooked over a very low heat for a very long time. It has a lower fat content than the breast, and can be used to prepare delicious dishes such as beans or navarin.
Lamb liver is a lean meat (less than 5% fat) and a major source of essential vitamins and minerals. Lamb liver is rich in protein and is used in many English and Oriental recipes. A portion of lamb liver contains about 17 calories (kcal). It is low in carbohydrates.
The brain, tongue and cheeks are extracted from the head of the sheep or lamb and are usually sold individually. They may also be split in half and sold with the brain when it is a lamb.
The heart of lamb is chosen firm, moist and of a beautiful bright red colour. It is prepared on the day of purchase and can be kept for 24 hours in the refrigerator in its coldest part. You should plan on 125 to 150 g per person, i.e. a beef heart for very large families, a veal or pork heart for two or three people, or a sheep or lamb heart for singles.
Homemade lamb bone broth is so much tastier than store-bought bone broth. Ready in just 4 hours. It is important to choose good quality lamb carcasses, ideally grass-fed.
Sheep's or lamb's trotter, which is also plucked and sold by tripe shops, can go from being a simple dish to a gastronomic success when it is prepared "à la poulette", a sauce that originally accompanied a chicken fricassee.