What cut is this?

fantomlord · Nov 30, 2012

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.

Thanks for the help!

powerpig · Nov 30, 2012

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

fantomlord · Nov 30, 2012

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

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

BBcue-Z · Nov 30, 2012

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.

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 · Nov 30, 2012

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

fantomlord · Dec 1, 2012

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

you'reso thoughtful :roll:

captndan · Dec 1, 2012

So, who would know?

Yellowhair42 · Dec 2, 2012

BBcue-Z said:
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.

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 · Dec 2, 2012

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.

What cut is this?

fantomlord

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MisterChrister

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fantomlord

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Yellowhair42

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