Sheep Industry News December 2022

CUL I NARY RE SOURCE

Lamb Cuts 101 RESOURCES FOR LAMB COOKERY ARE CRITICAL TO GROW AWARENESS AND INCREASE USAGE OF AMERICAN LAMB AMONG CHEFS AND CONSUMERS.

Lamb Cuts 101

This updated brochure explains the five primals of a lamb carcass — shoulder, rack, loin, leg and breast — and the subprimals. It also provides usage guidance, preparation recommendations and recipes.

CURRICULAMB

Order this FREE resource in limited quantities from ALB!

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American Lamb Board 6300 E. Yale Ave. Suite 110 Denver, CO 80222 (866) 327-LAMB (5262)

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