Contact Information

Dr. Tony Pescatore, Ph.D.
Interim Department Chair

900 W.P. Garrigus Building Lexington, KY 40546-0215

+1 (859) 257-2686

Sheep Discovery - Retail Cuts - Loin Roast

Sheep Discovery - Retail Cuts - Loin Roast

Sheep Discovery - Retail Cuts - Loin Roast


Cut taken from the Loin Loin Roast
Sheep Retail Cut Loin Roast
  • Large roast that is taken past the last rib.
  • Contains vertebrae ("T" shaped bone) and may have one rib bone on the rib end.
  • The rib end has one main muscle (top loin), and the loin end has the top loin and the smaller tenderloin muscles.  Smaller muscles also present.
  • Has some fat and a little connective tissue separating the muscles, and some outside fat opposite the ribs.

*Cookery Method = Dry

Contact Information

Dr. Tony Pescatore, Ph.D.
Interim Department Chair

900 W.P. Garrigus Building Lexington, KY 40546-0215

+1 (859) 257-2686