Lamb Processing Options

This guide explains the choices available to consumers when processing Wormuth Farm lamb. It provides information on the approximate amount of meat that should be returned from each primal cut after the animal has been prepared to customer specifications.

Primal Cuts and Their Percentages

• Leg: 33%
• Shoulder: 23%
• Sirloin & Loin: 12%
• Rib: 15%
• Foreshank: 4%
• Breast: 8%
• Flank: 5%

Cutting Options for Each Primal

• Foreshank: Generally kept whole but can be used for ground lamb if preferred.
• Shoulder:
  • Arm and Blade Chops: Recommended thickness is 1 inch.
  • Boneless Shoulder Roasts: Can be cut to desired thicknesses and weights.
  • Can also be used for ground lamb.
• Rib:
  • Bone-in Rib Chops: Recommended thickness is 1.25 inches.
  • Rib Roasts: Can be cut into two bone-in rib roasts.
• Sirloin & Loin:
  • Bone-in Loin Chops: Recommended thickness is 1.5 inches.
  • Loin Roasts: Can be cut into two bone-in loin roasts.
• Leg:
  • Sirloin Chops: Recommended thickness is 1 inch.
  • Bone-in Leg Roasts: Can include American- or Frenched-style roasts.
  • Leg Shank Roasts: Lower shank can be removed from each leg.
  • Center-sliced Leg Steaks: If steaks are preferred to roasts.
  • Can also be kept whole for roasting.
• Breast:
  • Can be kept whole.
  • Cut into riblets or Denver-style ribs.

Meat and Trimmings

• Leg: 22.4% of hot carcass weight, approx. 16.8 lbs (Leg roasts, center slices, shank roasts, sirloin chops)
• Sirloin & Loin: 8.7% of hot carcass weight, approx. 6.5 lbs (Loin chops, loin roasts)
• Rib: 12.7% of hot carcass weight, approx. 9.5 lbs (Rib chops, Frenched rib chops, rib roasts, Frenched rib roasts)
• Shoulder: 14.0% of hot carcass weight, approx. 10.5 lbs (Blade chops, arm chops, boneless shoulder roasts)
• Breast: 5.8% of hot carcass weight, approx. 4.4 lbs (Riblets, Denver-style ribs, whole breast)
• Trimmings: 4.9% of hot carcass weight, approx. 3.6 lbs (Ground lamb)
• Miscellaneous: 28.5% of hot carcass weight, approx. 21.4 lbs (Bone and fat)

Total Meat and Trimmings

• Total Meat: 68.5% of hot carcass weight, approx. 51.3 lbs
• Total Fat and Bone: 28.5% of hot carcass weight, approx. 21.4 lbs