A whole lamb carcass is the fully dressed body of a young sheep, typically under one year old, prepared for butchering. It includes all major primal sections—shoulder, rack, loin, leg, breast, shank, and neck—each offering distinct textures and flavours suitable for various culinary applications.
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Original price was: $11,899.00.$10,685.00Current price is: $10,685.00.
Frozen Whole Lamb
Frozen whole Lamb carcass represents the complete, dressed body of a young sheep, usually less than a year old. After the removal of the head, hide, and internal organs, the carcass is divided into primary sections known as primal cuts. These include the shoulder, rack, loin, leg, breast, shank, and neck.
Each primal cut offers unique characteristics:
Shoulder: Comprising the neck, blade, and arm, the shoulder is a well-exercised muscle group, resulting in flavorful but tougher meat. It's ideal for slow-cooking methods like braising or stewing.meatme.ca
Rack: Located in the upper back, the rack includes the rib section and is known for its tenderness and rich flavour. It's often prepared as a whole roast or cut into rib chops.Canadian Living
Loin: Situated between the rack and leg, the loin yields tender cuts such as loin chops and the tenderloin. These are best suited for grilling or pan-frying.
Leg: The hind leg is a lean, versatile cut that can be roasted whole or divided into smaller portions like steaks. It's a popular choice for festive occasions.
Breast: Found on the underside, the breast is a fatty, flavorful cut often used for ground lamb or slow-cooked dishes.
Shank: The lower part of the leg, the shank, contains a lot of connective tissue, making it ideal for braising until tender.
Neck: Rich in flavour, the neck is best suited for slow-cooking methods to break down its connective tissues.
Understanding these cuts allows chefs and home cooks to select appropriate cooking methods, ensuring the best texture and flavour for each dish.
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