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International Meat Manual: Lamb Photos

204_RIB_LOIN-TN
204 Rack (view from loin end)
204_RIB_LOIN-TN
204 Rack (view from shoulder end)
204B_LC
204C Rack, Roast-Ready, Cap Off, Frenched
204E_LOIN-TN
204 E Rack, Ribeye Roll
204E_SHOLD-TN
204 E Rack, Ribeye Roll
205N-TN
205N Neck
207-tn
207 Shoulder, Square-Cut
207-tn
208 Shoulder, Square-Cut, Boneless
207-tn
209 Breast
207-tn
209 Breast
207-tn
209A Ribs, Breast Bones Off
207-tn
210 Foreshank
232S-R-TN
232A Loin, Shortloin, Block-Ready, Trimmed
232B-TN
232B Loins, Double, Boneless
232D-TN
232D Loin, Short Tenderloin
233LEG_BG-TN
233 Leg
233A_BIG-TN
233A Leg, Trotter Off
233CBI-TN
233C Lamb Leg, Trotter Off, Semi-Boneless
233E-TN
233E Leg, Sirloin Removed, Semi-Boneless
233F-TN
233F Leg, Hindshank
210A-TN
233G Leg, Hindshank, Heel On
234_LR-TN
234C Leg, Bottom, Boneless (PSO 2 without the heel)
234A-TN
234C Leg, Bottom, Boneless
234D_CUTOK-TN
234D Leg, Outside, Boneless
234E-TN
234E Leg, Inside, Boneless
234F-TN
234F Leg, Knuckle
234-G-TN
234G Top Sirloin, Boneless
234G-B-TN
245 Leg, Sirloin, Bone In
236_Back-TN
236 Back, Trimmed
295-TN
295 Lamb for stewing
295A-TN
295A Lamb for Kabobs
296-TN
296 Ground Lamb
2701-TN
725 Brain
1204B-TN
1204B Rib Chops
1232A-TN
1232A Loin Chop
1232A-TN
1233G Osso Buco, Hindshank
2700-TN
2700 Head
2710-TN
2710 Tongue
2722-TN
2722 Sweetbreads
2722-TN
2723 Heart
2728-TN
2728 Kidney
2737-TN
2737 Tripe
2743-Th
2743 Small Intestine