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bling and only a thin layer of fat around the outside of the meat. The bones should be porous and reddish, indicating a young animal.
Lamb leg: With more than 40 lamb cuts to choose from, you’ll find many that will meet your needs and fit your budget. One of the most familiar and popular cuts is the leg of lamb, cut in a variety of ways - American-style, French-style, boneless, rolled, and butterflied. For the smaller family, the lamb leg is available as sirloin half or shank half roasts, center leg roasts, steaks, and sirloin leg chops.
Lapib lion: From the loin section, there are popular loin chops (easily recognized by their T-shaped bone), boneless double loin chops, loin roasts, and boneless loin roasts.
Other cuts: Cost-conscious consumers will appreciate the many economical lamb cuts that are available. Cuts from the shoulder section, such as blade and arm chops, shoulder roasts and cubes for kabobs and stew, are excellent choices for budget-stretching meals. Other economy cuts include lamb breasts, spare ribs, riblets, neck slices, shanks, and ground lamb.
Care and storage: Wrapping. Lamb should be handled with care at home to preserve its fine flavor and high quality. Place fresh lamb as quickly as possible in the meat com
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