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fantomlord 11-30-2012 04:48 PM

What cut is this?
 
4 Attachment(s)
Picked up a whole lamb a few weeks back from a co-worker. Have this piece thawing for this weekend, but am not sure what cut it is...all of the cuts are labelled with fairly generic labels such as "lamb roast." :doh: Is this maybe a rib roast? my experience with lamb is limited to chops, legs, and ground (and now shanks)
also not sure if I should leave it whole, or break it down further, and what to do with it.
Attachment 73052
Attachment 73053
Attachment 73054
Attachment 73055

Thanks for the help!

powerpig 11-30-2012 05:01 PM

That would be a rib roast. Do I win? :mrgreen:

fantomlord 11-30-2012 05:06 PM

Quote:

Originally Posted by powerpig (Post 2285298)
That would be a rib roast. Do I win? :mrgreen:

yes. and for your prize...my undying gratitude :heh:

BBcue-Z 11-30-2012 05:28 PM

The best I could tell from your last picture, this looks like a Rib roast- see chart below, first cut below the neck. It may have been cut a little low, because I see the end of the rib cage and the start of the tenderloin (the small circle in the last pix). The large circle is the loin.
http://i45.photobucket.com/albums/f6...ts_of_lamb.gif
I prefer to cut the rib section into rib chops and direct grill them to medium rare. Cooking it whole may not be a bad idea, just matter of preference.

MisterChrister 11-30-2012 10:07 PM

It looks terrible, you should let me eat it :heh:

fantomlord 12-01-2012 08:03 AM

Quote:

Originally Posted by MisterChrister (Post 2285510)
It looks terrible, you should let me eat it :heh:

you'reso thoughtful :roll:

captndan 12-01-2012 08:13 AM

So, who would know?

Yellowhair42 12-02-2012 12:06 PM

Quote:

Originally Posted by BBcue-Z (Post 2285323)
The best I could tell from your last picture, this looks like a Rib roast- see chart below, first cut below the neck. It may have been cut a little low, because I see the end of the rib cage and the start of the tenderloin (the small circle in the last pix). The large circle is the loin.
http://i45.photobucket.com/albums/f6...ts_of_lamb.gif
I prefer to cut the rib section into rib chops and direct grill them to medium rare. Cooking it whole may not be a bad idea, just matter of preference.

It's the neck/beginning of the ribs.There is no part of the tenderloin on that piece.That triangle shape bone on the left in pic #2 is the shoulder blade.

landarc 12-02-2012 12:51 PM

It is a poorly butchered rack of lamb. The spine should have been removed before packing. Very few people would have the knowledge to remove it at home. It is normally roasted just like a rib roast from a steer.


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