a cow
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LAMB (1 of 2)
 Hospitality and Catering
Carcass Quality Criteria
Conformation A lamb carcass
Short, thick and compact carcass
Finish
Firm white fat evenly distributed on the flanks. The skin (bark) should be a pale pink colour, kidney fat should be plentiful, hard and flaky.
Quality
The flesh should be a dull pink, the texture smooth and the surface of the meat , moist when freshly cut
An image of selected lamb cuts lamb
Terminology
Lamb - sheep up to 12 months old Mutton - sheep older than 12 months
Lamb & Mutton Weight & Preparation Lamb Cuts