The lamb primal cuts are the large sections of a lamb carcass prior to the separation (with sub-primal cuts) into chops and steaks by a butcher. They are broadly similar to the mutton primal cuts except that flank is not typically cut from lamb.
The cuts are:
- Shoulder: Produces roasts and ground lamb.
- Rack: Includes the rib section, from which rib chops or racks of lamb are cut.
- Loin: Produces tender cuts like loin chops and lamb tenderloin.
- Leg: Hind leg, often roasted or used for leg steaks.
- Breast: Lower rib section, often used for braised dishes or ground lamb.