Lamb, Deconstructed: Pt. 2
Posted: November 9, 2012 Filed under: Uncategorized
Continuing with the breakdown of the lamb (I learned how to make my pictures smaller, so the posts aren’t as long…I’m new to this blog thing…)
The shoulders, with shank attached.
The shoulder, after being split. Removing the shank and brisket. The shank is put in the case whole, the brisket is boned and becomes stew.
Left to right: bone-in shoulder, brisket, shank.
The legs of lamb, sirloin end. Here it is easy to see how the sirloin becomes the loin, as you can see the t-bone shaped meat. The two flaps on the top are flank steaks. At this stage, the legs are simply split.
The legs split, sirloin roast attached. Were the shanks still attached, these would be “American Legs.” I assume because they are big and we are fattys.
Leg left, sirloin right
The shanks. Here endeth the lesson.