How to butcher a lamb

Step 11 Cuts of meat part II

 Some people cut the  breast meat as a "rolled roast".  It's a bit like beef flank steak, and I prefer to use it as ground lamb.  I like ground lamb a lot, so all the leftover cuts will be ground.  

Take your electric saw and cut the ribs off of the backbone.  Now all that remains is to remove the tenderloins.  These are the nice thick strips that run from the head to the hips along either side of the backbone.  Take them out in one piece and they will make delicious loin roasts.  If you prefer, you can slice them to get the lamb equivalent of fillet mignon.  You can slice the leg roasts into sirloin steaks as well, if you like.  I like them better as roasts.

Finally, I cut the spine into three pieces to use as soup bones, and I carve as much meat as possible off of them.  All those extra bits will go into the ground lamb.