Page 93 - BEM 2025 Catalogue

LAMB
CARCASS

The lamb carcass is broken into four primals: front,
leg, loin, and flank. The lamb front is then broken

into four sub-primals: the lab shoulder, neck, fore
shank, and breast. The lamb leg can be left whole or
split into leg shank and butt portion. The loin
consists of two parts: the rib and loin.

LAMB

MINCED

It is a large, lean, and tender cut and can be
used whole or subdivided into smaller cuts,
which can are usually cooked using dry heat
methods, such as roasting.

NETTED BONELESS

LAMB LEG

Netted Boneless Lamb Leg is perfect for oven
roasting and is also very easy to carve. The

term “boneless” means the leg bone has been
removed from the lamb roast. A boned, rolled,
and tied or netted leg is easy to roast.

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