Lamb is derived from sheep of either sex under 12 months old when slaughtered. The flesh should be “sappy” or moist, light pink in color and have a fine grain. The fat should be creamy white in color and be evenly distributed over the saddle. The bones should be soft and porous.
Mutton (hogget) is derived from maiden ewes or wethers (castrated male sheep or maiden ewes that have not lambed) showing not more than two permanent incisor teeth when slaughtered. The weight of the carcass should not exceed 25 kg.
Lamb and mutton may be considered jointly although the flesh of mutton is a little darker, the fat whiter and more brittle and the bones harder. Table 5 gives the main joints and cuts of both lamb and mutton, the approximate weight, method of preparation and possible methods of cooking.
7.28 LEG — GIGOT (2-2½ kg)
Remove the pelvic bone and trim off surplus fat. Saw the leg bone off at the first knuckle joint and trim off the flesh and membrane. Tie at the thick end.
SHOULDER — EPAULE (1½-2 kg)
(a) remove the knuckle bone and neatly trim the flesh and membrane
(b) bone completely, remove surplus fat and gristle, roll and tie
(c) bone completely, remove surplus fat and gristle, stuff, roll and tie
(d) cut into even 2/2 cm pieces free of excess fat and gristle
SADDLE-SELLE (Lamb 3½ kg; Mutton 5½ kg)
Remove the outer skin. Remove the hip bones and cut away the flank in line with the joint. Tie, reforming the shape.
It may be necessary to remove some of the outer coating of fat if there is an excess amount, Care must be taken not to leave the flesh bare.
LOIN – LONGE (Lamb 1½ kg; Mutton 2½ kg)
Split the saddle through the centre bone to make two loins. Remove the outer skin and bone completely. Cut away the flank in line with the joint. Tie, reforming shape.
BEST END – CARRE (Lamb ½ kg; Mutton 1¾ kg)
Remove the outer skin. Remove the breast leaving the joint twice the length of the eye (the center meat). Pot roast chine bone end. Remove the end blade bone, the flesh and fat surrounding the cutlet bones and the skin between the cutlet bones. Lightly score the covering fat trellis fashion.
BREAST POITRINE (Lamb 750g; Mutton ¼ kg)
(a) remove the outer skin and all excess fat; cut into
5cm squares between every other bone; trim the corners at an angle to give extra shape
(b) remove the outer skin and bone completely; trim excess fat, roll and tie into a joint
(c) prepare as for (b), then stuff, roll and tie into a joint
MIDDLE NECK – COTE DECOUVERTE (Lamb 1 kg; Mutton 1½ kg)
Split through the middle lengthways. Cut in between the Stew cutlet bones and trim.
FILLET OF NECK (Lamb ½ kg; Mutton ¾ kg)
Trim off surplus fat and sinew. Remove outer membrane.
(a) cut into 2½ cm cubes
(b) open lengthways and lightly flatten
SCRAG END-COU (Lamb 700 g; Mutton 1 kg)
Split through the center lengthways and chop into 60 g Stew pieces. Remove excess fat, sinew and bone.
LAMBIMUTTON CHOPS – CHOP D’AGNEAUIDE MOUTON (200 g)
Cut from prepared loin unboned. Cut into chops Lamb: 4 cm thick. Trim the surplus fat.
DOUBLE LAMB CHOPS/CROWN CHOPS (400 g)
Cut from prepared saddle. Cut across the saddle to Grill produce a double chop joined at its centre. Trim and Shallow fry remove excess fat. Skewer a kidney in the centre of the chop.
FILLET OF SADDLE- FILET MIGNON (120 g)
Remove the fillets from inside the saddle. Trim off the Grill outer membrane, fat and sinew. Cut open lengthways and Shallow fry lightly flatten.
NOISETTES (2 x 75g)
Cut from prepared loin. Bone completely and Shallow fry remove the chump end. Cut across the joint on a slant of 45° approximately 3 cm thick. Lightly flatten and trim away surplus fat.
ROSETTES – ROSETTESIMEDAILLONS (2 X 100 g)
Cut from prepared loin. Bone completely and remove the chump end. Roll into a joint, replacing the fillet. Trim excess fat and tie at regular intervals along the length. Cut in between the string to make 4 cm thick boned chops.
LAMBIMUTTON CUTLETS – COTELETTES D’AGNEAUIDE MOUTON (2 x 100 g)
Cut from prepared best end but do not score. Cut between the bones of the joint on a slant of 45°.
Lamb: excess fat and reshape, leaving approximately 15 mm of bone neatly cleaned of meat, into cutlet form.
DOUBLE LAMB CUTLETS- COTELETTES D’AGNEAU Stew DOUBLE (200 g)
Cut from prepared best end as in 7.32. Cut between every other bone.
CHUMP CHOPS (200 g)
Cut from the “chump” or leg end of the loin, cutting two chops from each loin.