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Unread 11-30-2012, 04:48 PM   #1
fantomlord
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Question What cut is this?

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." 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.
lamb_1.jpg
lamb_2.jpg
lamb_3.jpg
lamb_4.jpg

Thanks for the help!
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Unread 11-30-2012, 05:01 PM   #2
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That would be a rib roast. Do I win?
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Unread 11-30-2012, 05:06 PM   #3
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Quote:
Originally Posted by powerpig View Post
That would be a rib roast. Do I win?
yes. and for your prize...my undying gratitude
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Unread 11-30-2012, 05:28 PM   #4
BBcue-Z
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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.
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Unread 11-30-2012, 10:07 PM   #5
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It looks terrible, you should let me eat it
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Unread 12-01-2012, 08:03 AM   #6
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It looks terrible, you should let me eat it
you'reso thoughtful
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Unread 12-01-2012, 08:13 AM   #7
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So, who would know?
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Unread 12-02-2012, 12:06 PM   #8
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Quote:
Originally Posted by BBcue-Z View Post
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.
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Unread 12-02-2012, 12:51 PM   #9
landarc
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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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