The mutton primal cuts are the large sections of a pork carcass prior to the separation (with sub-primal cuts) into chops and steaks by a butcher. They are substantially identical to the lamb primal cuts except that they include flank.
The cuts are:
- Shoulder: Larger, fattier, and tougher than lamb; suitable for slow braising or stewing.
- Rack: Includes rib chops or a whole rack; requires marinating or longer cooking for tenderness.
- Loin: Produces loin chops; less tender than lamb, benefits from slower cooking methods.
- Leg: Large and flavorful, often slow-roasted or braised to tenderize.
- Breast: Fatty and tough, typically used for slow-cooking or ground mutton.
- Flank: A tougher cut, often used for rolled dishes or stews, requiring slow cooking.