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Lamb ID

Lamb ID. Lamb ID. Breast Leg Loin Rib Shoulder Variety. Lamb ID. Breast. Breast | Breast (1 of 2). Ribs. Sternum. Breast | Breast (2 of 2). Breast | Riblets. Ribs with out sternum. Lamb ID. Leg. Leg | American Style Roast (1 of 2). Bone removed, rolled Up and pinned.

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Lamb ID

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  1. Lamb ID

  2. Lamb ID Breast Leg Loin Rib Shoulder Variety

  3. Lamb ID Breast

  4. Breast | Breast (1 of 2) Ribs Sternum

  5. Breast | Breast (2 of 2)

  6. Breast | Riblets Ribs with out sternum

  7. Lamb ID Leg

  8. Leg | American Style Roast (1 of 2) Bone removed, rolled Up and pinned

  9. Leg | American Style Roast (2 of 2) Rolled up and pinned Aitch Bone (Pelvic Bone) Tailhead

  10. Leg | Center Slice Trapezoidal shaped muscle Heart shaped muscle Big long muscle curved on one end

  11. Leg | Frenched Style Roast (1 of 2) At least one inch of exposed bone Pelvic Bone Tailhead

  12. Leg | Frenched Style Roast (2 of 2)

  13. Leg | Sirloin Chop Flat bone, Round bone, pin bone Tenderloin

  14. Leg | Sirloin Half (1 of 4) When you see the Center Slice Face, look for one of 2 things: Shank or Pelvic bone Center Slice Face

  15. Leg | Sirloin Half (2 of 4) Pelvic Bone

  16. Leg | Sirloin Half (3 of 4)

  17. Leg | Sirloin Half (4 of 4)

  18. Leg | Shank Portion Shank Center Slice Face

  19. Lamb ID Loin

  20. Loin | Double Chop Back to Back “T-bones” Loineye Tenderloin

  21. Loin | Loin Chop Tenderloins Loineye

  22. Loin | Loin Roast (1 of 4) Rib Chop (can be a loin chop)

  23. Loin | Loin Roast (2 of 4) Loin chop view

  24. Loin | Loin Roast (3 of 4)

  25. Loin | Loin Roast (4 of 4)

  26. Lamb ID Rib

  27. Rib | Rib Chop Ribeye Rib

  28. Rib | Rib Chop (Frenched) Ribeye At least 1 inch of exposed bone

  29. Rib | Rib Roast (1 of 4) No tenerloin Ribs Ribeye Rib View

  30. Rib | Rib Roast (2 of 4)

  31. Rib | Rib Roast (3 of 4)

  32. Rib | Rib Roast (4 of 4)

  33. Lamb ID Shoulder

  34. Shoulder | Arm Chop (1 of 2) Arm Bone Biceps Brachii Deep Pectoral

  35. Shoulder | Arm Chop (2 of 2)

  36. Shoulder | Blade Chop Blade Bone Back Bone

  37. Shoulder | Neck Slice Spinal Cord Back Bone

  38. Shoulder | Shoulder, Boneless Boneless, Rolled, Tied or wrapped

  39. Shoulder | Square Cut, Whole (1 of 4) Arm Chop View

  40. Shoulder | Square Cut, Whole (2 of 4) Neck Slice Blade Chop Arm Chop

  41. Shoulder | Square Cut, Whole (3 of 4) Neck Slice Arm Chop Blade Chop

  42. Shoulder | Square Cut, Whole (4 of 4)

  43. Lamb ID Variety

  44. Variety | Heart Small, comes to more of a point

  45. Variety | Kidney Kidney Bean Shaped

  46. Variety | Liver Two distinct segments

  47. Variety | Tongue Miniature version of Beef Tongue, Has follicles (taste buds)

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