• Thick roast that is more than 2 inches thick.
• Contains arm, blade, and rib bones.
• Has a variety of muscles.
• Has fat and connective tissue seperating the muscles, and fat covering the outside of the cut.

*Cookery Method = Dry or Moist

• Cross section of the neck portion of the shoulder that is cut less than 2 inches thick.
• Contains vertebrae and the spinal cord is visible.
• Has many different symmetrical muscles visible on the cut sides.
• Has some fat and a large amount of connective tissue.

*Cookery Method = Moist

• Cut form the upper part of the shoulder that is cut less than 2 inches thick.
• Contains blade bone (sometimes in the shape of "7"), vertebrae, and rib bones.
• Has several different muscles visible.
• Has some fat and connective tissue separating the muscles, as well as some fat on the outside edges.

*Cookery Method = Dry or Moist

• Large cut taken from the breast.
• Contains breast bone and rib bones.
• Has several different thin, flat muscle visible.
• Has some fat and connective tissue separating the muscles, as well as some fat on the outside edges.

*Cookery Method = Dry or Moist

• Long, narrow cuts taken form the breast.
• Contains rib bones.
• Has several different thin, flat muscles visible.
• Has a good bit of fat separating the muscles.

*Cookery Method = Dry or Moist

• Large cut taken from below the shoulder.
• Contains leg bone and part of the round arm bone.
• Has many different muscles visible on cut sides.
• Has lots of fat and connective tissue separating the muscles, as well as considerable amounts of fat on the outside edges.

*Cookery Method = Moist

• Large cut that includes part of rib cage.
• Contains rib bone and vertebrae.
• Large end has one main muscle (ribeye) surrounded by several smaller muscles visible, and small end has only the ribeye muscle visible.
• Has some fat and connective tissue separating the muscles, and some outside fat opposite the ribs.

*Cookery Method = Dry

• Large cut that is similar to the Lamb Rack Rib Roast, except bones have been removed.
• Contains no bone.
• Contains the ribeye muscle and several smaller muscles.  Usually tied together.
• Has some fat and connective tissue separating the muscles, and some fat on the outside.

*Cookery Method = Dry

• Chops cut from the rib cage the thickness of one rib bone (usually 3/4 to 1 inch thick).
• Contains rib bone and vertebrae.
• The largest muscle is the ribeye which may be surrounded by smaller muscles.
• Has some fat and connective tissue separating the muscles, and some outside fat opposite the rib bone.

*Cookery Method = Dry

• 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

• Chops cut from the Lamb Loin Roast (usually 1 to 1 1/2 inches thick).
• Contains vertebrae ("T" shaped bone.
• The largest muscle is the top loin, and the smaller muscle is the tenderloin.
• Has some fat and connective tissue separating the muscles, and some fat on the outside edge.

*Cookery Method = Dry

• Chops which are a cross-section of an unsplit loin (usually 1 to 1 1/2 inches thick).
• Contains vertebrae ("T" shaped bone).
• The largest muscle on each side is the top loin, and the smaller muscle on each side is the tenderloin.
• Has some fat and connective tissue separating the muscles, and some fat on the outside edge.

*Cookery Method = Dry

• Large cut taken from the upper area (sirloin half) of the Leg.
• Contains hip bone and part of the round leg bone.
• Contains several large muscles.
• Has fat and connective tissue separating the muscles, and fat on the outside edges.

*Cookery Method = Dry

• Large cut taken from the lower area (sirloin half removed) of the Leg.
• Contains round leg bone.
• Contains several large muscles visible in the exposed cut area.
• Has fat and connective tissue separating the muscles, and fat on the outside edges.

*Cookery Method = Dry

• Large cut taken from the lower area of the Leg.  Tapers in size form the sirloin end.
• contains round leg bone visible in the sirloin end, and at least 1 inch of leg bone that has been "Frenched" or exposed in the shank end.
• Contains several large muscles ivsible in the exposed sirloin.
• Has fat and connective tissue separating the muscles, and fat on the outside edges.

*Cookery Method = Dry

• Large cut taken from the lower area of the Leg.
• Contains round leg bone visible in the sirloin end.  Leg bone has been removed fomr the tapering leg end and the meat folded over.
• Contains several large muscles visible in the exposed cut area.
• Has fat and connective tissue separating the muscles, and fat on the outside edges.

*Cookery Method = Dry

• Chops taken from the sirloin section of the Leg (usually cut less than 1 inch thick).
• Contains backbone and part of the hip bone (round or flat shaped).
• Contains several muscles of varying size.
• Has some fat and connective tissue separating the muscles, and some fat on the outside edge.

*Cookery Method = Dry

• Cut taken from the center part of the Leg (usually cut less than 1 inch thick).
• Contains a round leg bone.
• Contains the top, bottom, eye, and tip muscles.
• Has some fat and connective tissue separating the muscles, and some fat on the outside edge.

*Cookery Method = Dry

• Similar in shape to beef and port heart, but smaller in size.
• It is generally sold either cut or split.

*Cookery Method = Dry or Moist

• Has two lobes, with one being predominantly larger than the other.
• Smaller in size to that from beef or pork.

*Cookery Method = Dry or Moist

• Shaped like a kidney bean.
• Smaller in size the that from beef or pork.

*Cookery Method = Dry or Moist